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Rosemary Red Potatoes
August 07, 2010

This was an excellent base recipe. I changed it a bit to my taste preferences, substituting 1/2 tsp onion powder for the onion, using 3 very large cloves of garlic instead of 2, and doubling the rosemary. I also boiled the potatoes for about 10 min (until I could poke it cleanly with a fork without it falling apart) in heavily salted water. Without boiling the potatoes, I cannot imagine how hard the potatoes would have turned out. With boiling then baking (the last 5 minutes on broil), they turned out perfectly soft on the inside and crunchy on the outside. Will make again!

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