Roasted yukon potatoes with rosemary from Food Network by Food Network Kitchens

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Notes about this recipe

  • spharo00 on August 17, 2013

    I made these with the ingredients as written, but added them to a pan of roasted chicken about halfway through its baking time instead of cooking them on their own. The juices from the chicken dripped down onto the potatoes and flavored them alongside the garlic and rosemary. These were probably some of the best roasted potatoes I've made. They were savory with the rosemary and very buttery, not dry like some I've tried in the past.

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