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Ingredients
1 tsp. salt
1 tsp. dried rosemary
1 Tbsp. Olive oil
8 red-skinned potatoes, scrubbed
ground black pepper to taste
¼ teaspoon garlic granules

Directions
Preheat oven to 450. Cut potatoes in quarters lengthwise. Place in a bowl and toss with remaining ingredients until herbs are well distributed. Place in a single layer on a heavy baking sheet and roast for 15 minutes, scraping and turning with a spatula every 5 minutes. 4 to 6 servings.

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