Roasted Rosemary Potatoes Recipe

These roasted rosemary potatoes are topped with spicy pepper corns and garlic.

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2 lbs potatoes, cut into wedges
8 cloves garlic, peeled
2 Tablespoons extra virgin olive oil
1 Tablespoon dried rosemary
salt and pepper corns, to taste


Preheat oven to 400F.

Place the potatoes and garlic in a cast iron pan large enough to hold them in a single layer.

Drizzle with the oil and toss well to evenly coat.

Sprinkle with the rosemary, salt and freshly ground pepper.

Roast, uncovered, for 40-50 minutes, turning halfway through cooking time, or until the potatoes are golden and tender through the center.

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