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Rosemary Potatoes

  • Yield: 6 servings


  • 2 pounds small red bliss potatoes, quartered
  • 2 tablespoons chopped rosemary
  • 1 tablespoon chopped garlic
  • Salt and 1/2 tablespoon coarse-cracked black pepper
  • 1/2 cup olive oil


  • In a large pot of boiling, salted water cook potatoes until just tender; drain well. In a large bowl toss potatoes with remaining ingredients. Transfer to a baking sheet and roast at 375 degrees F for 25 minutes until browned and fragrant. Serve with leg of lamb.