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Potatoes Roasted with Rosemary and Sea Salt
- 8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon coarse sea salt or other coarse salt
- 1/2 teaspoon ground black pepper
- 3 large garlic cloves, minced
- 1 1/2 teaspoons chopped fresh rosemary
Directions:View on Bon Appetit
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