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Garlic Rosemary Potatoes: Submitted by: Elizabeth F. McNally | Date Added: 22 Apr 2010
Listed in: Vegetables and Side Dishes / Vegetables

This is really a side dish for dinner

8 small red new potatoes
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh rosemary
teaspoon salt
freshly ground pepper, to taste

Cooking Instructions

1. Preheat the oven to 400F. Spray an 8-inch square baking dish with nonstick spray.
2. Bring the potatoes and enough cold water to cover to a boil in a medium saucepan. Reduce the heat and simmer until partially cooked, 10-12 minutes.
3. Drain the potatoes; transfer to the baking dish. Drizzle with the oil and lemon juice. Sprinkle with the garlic, rosemary, salt, and pepper. Roast, turning occasionally, until the skins are golden and the potatoes are tender when pierced with a fork, about 20 minutes.

Per serving (1 potato): 90 Cal, 2g Fat, 0 g Sat Fat, 0 mg chol, 80 mg Sod, 17 g Carb, 1 g Fib, 2 G Prot. 7 mg Calc. points: 2

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Garlic Rosemary Potatoes
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