Oven-roasted potatoes from Gourmet Meals in Minutes: Elegantly Simple Menus and Recipes from the Culinary Institute of America: by The Culinary Institute of America

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Accompaniments: Grilled flank steak

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JKDLady on July 25, 2015

    We really enjoyed these. I would lightly oil the pan just before putting the potatoes on it after it has been pre-heated. The first side wanted to stick slightly. Also, I would add more rosemary. I used fresh, and we couldn't taste it at all. I will add more, and they will be outstanding.

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