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Wonderfully aromatic rosemary is a match made in heaven for roasted potatoes. Chopping or crushing the rosemary brings out the natural oils and increases the flavor. Photo credit: Kristen Doyle from Dine and Dish.
4 baking potatoes (about 2 pounds)
2 tablespoons olive oil
2 teaspoons McCormick® Rosemary Leaves
1/2 teaspoon McCormick® Sea Salt Grinder
Preheat oven to 425°F. Cut each potato into 12 wedges. Toss potatoes, oil, rosemary and sea salt in large bowl until well coated.
Spread potatoes in single layer on foil-lined 15x10x1-inch baking pan.
Bake 35 to 40 minutes or until potatoes are tender.
(Amount per serving)
The whole family loved these
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