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Roasted Red Potatoes
Prep 15min
Total1hr30min
Ingredients4
Servings4
Add simple seasoning to crispy potatoes - a perfect side dish for your meal.
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Ingredients
12small (new) red potatoes (about 1 1/2 lb)
2medium green onions with tops
2tablespoons olive or vegetable oil
2tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crushed
Directions
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1
Heat the oven to 350°F. Scrub the potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel. Peel and slice the green onions to measure 2 tablespoons.
2
Place the potatoes in an ungreased 8-inch or 9-inch square pan or 13x9-inch pan. Drizzle the oil over the potatoes, and turn potatoes so all sides are coated.
3
Sprinkle the onions and rosemary over the potatoes, and stir the potatoes.
4
Roast uncovered about 1 hour 15 minutes, stirring occasionally, until potatoes are tender when pierced with a fork.
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Most small red potatoes are about 2 inches in diameter. If they are much bigger, cut them in half so they will roast more quickly.
Leftover roasted potatoes make great fried potatoes. Cut potatoes into about 1/4-inch slices. In a skillet, heat a small amount of vegetable oil over medium heat; add potato slices. Cook, turning potatoes over with a turner occasionally, until golden brown and hot.
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