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Potatoes roasted with Fresh Rosemary & Parsley

21 Feb

Ingredients:  3 to 4 servings

  • 4 Idaho Potatoes, peeled, cubed
  • 1 Tb Olive Oil
  • 2 tsp fresh Rosemary, crushed
  • 1 Tb fresh Parsley, crushed
  • 2 cloves Garlic, minced
  • 1/4 tsp salt (Paleo followers omit salt)
  • 1/8 tsp black pepper

Preheat oven to 400, line a baking sheet with foil and spray with Pam spray.

Thoroughly toss all of the above ingredients and spread the seasoned potatoes over your lined and sprayed baking sheet. Roast for 15 minutes, toss well, then roast for the another 15 minutes until the potatoes are soft and just starting to brown.

Suggestions: Try wrapping these seasoned potatoes in a foil pouch and roast on your outdoor grill. It’s an easy way to add potatoes to your summer feast.

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Posted by on February 21, 2012 in Paleo recipes, Thanksgiving, Vegetables

 

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