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Easy Spicy Roasted Potatoes
October 17, 2006

These were very tasty and easy to make. I make something like this on the stove-top but this was much easier! (No standing at the stove!) I loved the onions, I would cut them in bigger chunks next time. I threw in about 6 whole cloves of garlic, crushed under the side of my knife (in addition to the garlic powder). Those were delicious too! I only used 4 pretty small Yukon golds, so I only used 2 TBS of oil and this was too much- would only add 1 TBS next time. I reduced the salt quite a bit- just sprinkled some on. The cheese (I used sharp cheddar) is a nice touch, but it would be good without it too. I was making roast beef at the same time, so I baked these at 350 for over an hour. I think I will keep this method and try different spice/herb combos. Thanks for the recipe!

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