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|Roasted New Red Potatoes|
"These are roasted potatoes at their first-class - undeniable and simple. Red potatoes are tossed with olive oil, and salt and pepper, and then roasted to perfection."
- 3 pounds small red new potatoes, halved
- 1/four cup olive oil
- 1 teaspoon Salt and freshly ground black pepper
|Prep :||Cook : 8M||Ready in :|
- Adjust oven rack to lowest role and warmth oven to 450 levels. Toss potatoes with oil, salt and pepper. Arrange, cut facet down, on a large lipped cookie sheet or jellyroll pan.
- Roast until tender and golden brown, about 30 minutes (check after 20 mins). Transfer to a serving dish.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
- Reynolds® Aluminum foil may be used to hold food moist, cook dinner it frivolously, and make smooth-up less complicated.
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