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Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges
- 1/4 cup olive oil plus additional for brushing
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced fresh rosemary
- 2 garlic cloves, pressed
- 1 1/4 pounds red-skinned potatoes, scrubbed, cut into 1/2-inch wedges
- 1 1/4 to 1 1/2 pounds 1/3-inch-thick turkey cutlets
Directions:View on Epicurious
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