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Roasted Potatoes with Tomatoes, Basil, and Garlic
- 2 pounds red potatoes, chopped
- 1 1/2 cups chopped fresh tomatoes
- 3/4 cup fresh basil, chopped
- 3 cloves garlic, pressed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon chopped fresh rosemary
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 5.3g|
|Saturated Fat 0.7g|
|Total Carbohydrate 19.9g|
|Dietary Fiber 2.2g|