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Rosemary-Roasted Potatoes
© Andrew Purcell

Rosemary-Roasted Potatoes

  • ACTIVE: 5 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 8
  • BASIC-EASY
  • HEALTHY
  • VEGETARIAN
  1. 2 1/2 pounds fingerling potatoes, halved lengthwise
  2. 3 tablespoons olive oil
  3. Salt
  4. 2 rosemary sprigs
  1. Preheat the oven to 400°. Arrange the potatoes in a roasting pan and toss with the olive oil. Season with salt and nestle the rosemary sprigs into the potatoes. Roast for 30 minutes, then flip the potatoes; they should be golden brown. If they stick, don't loosen them. After they cook a few minutes more, you'll be able to flip them over. Roast for another 15 minutes and serve.
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