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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Vegetables & Side Dishes
Contributed by: Mary Helen Hensley
  • 11â�„2 lb. potatoes
  • 1 TBS finely chopped rosemary
  • 21â�„2 TBS olive oil, divided
Preheat oven to 400 degrees. Peel the potatoes and cut them into 1-inch cubes. Toss them with rosemary, 2 tablespoons of the olive oil and 2 teaspoons of salt. Stir well to coat the potatoes thoroughly. Drizzle the remaining 1�2 tablespoon of olive oil on a rimmed baking dish. Pour potatoes into dish. Bake for 35 minutes, turning the potatoes with a spatula every 10 minutes. When the potatoes are crispy and tender, transfer them to a large plate. Sprinkle with salt.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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