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ROASTED ROSEMARY POTATOES

INGREDIENTS:

4-5 Potatoes (any variety) (cubed)

2-3 TBS Extra-Virgin Olive Oil

2 TBS Dried Rosemary Leaves (crushed)

DIRECTIONS:

Preheat oven to 425 degrees. Combine cubed potatoes, olive oil, and crushed rosemary leaves in a bowl. Once the potatoes are well-coated, transfer them to a baking sheet. Sprinkle with pinch of salt. Roast potatoes for 20 minutes, or until gold brown. Turn potatoes half way through to cook evenly.

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