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Potatoes, Rosemary Garlic Red

by Pierre S. Aoukar, MD
Posted: March 8

Servings: 4


2 pounds red bliss potatoes (or any small variety you like)
2 Tb. extra virgin olive oil
handful of fresh chopped garlic
4 large sprigs fresh rosemary
sea salt to taste
crushed black pepper


1. Preheat oven to 450˚F.

2. Wash the potatoes. Remove rosemary leaves of the stem and chop very coarsely just one time. Add rosemary, garlic, olive oil, generous sprinkle of salt and black pepper.

3. Spread potatoes onto sheet pan lined with aluminum foil. Place the sheet pan in the middle of the oven. Cook until potatoes are browned, between 30-40 minutes.

Rosemary Garlic Red Potatoes, The Recipes of Dr. Aoukar


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