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Rosemary and Garlic Roasted Potatoes
- 2 pounds medium boiling potatoes, peeled and cut into 1-inch-thick wedges
- 3 tablespoons olive oil
- 5 to 6 large rosemary sprigs (about 5 inches long)
- 4 large garlic cloves, smashed and peeled
Directions:View on Epicurious
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