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Great with steak or any meat, this is one of our best-loved potato “sidekicks.“ Sometimes I add sliced fresh mushrooms and sliced fresh zucchini tossed with a little olive oil after the potatoes have baked about 15 minutes. —Kelly Ward Hartman, Cape Coral, Florida
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 273 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 126 mg sodium, 34 g carbohydrate, 4 g fiber, 4 g protein.
Originally published as Rosemary Red Potatoes in Taste of Home October/November 2005, p33
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Reviewed on Oct. 04, 2011 by Loufrommaine
Delicious potatoes. I think they would go well with just about any meat dish. I used sunflower oil instead of olive because that is what I have. Even the kids like them.
Reviewed on Jul. 15, 2009 by NicoleAnn
These are excellent! I also wrap them in foil and throw them on the grill.
Reviewed on Feb. 02, 2009 by BETTY819
This is a recipe that we have used for midweek manna dinners at church and it always goes over well.
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