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Roasted Creole Potatoes
December 12, 2010

These were really good! A keeper of a recipe! The only real change one should make is to use red potatoes and not white. Red potatoes (skin on) hold their consistency better and don't turn to mush as quickly. Next time I will make this for breakfast with scrambled eggs. By the way, I posted 3 photos, a before, during and after.

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