PCC Country Breakfast Potatoes

PCC Country Breakfast Potatoes

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  • 2 1/2 pounds red potatoes - washed, scrubbed and quartered
  • 1/3 cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon ground rosemary


Preheat oven to 350º F.

Mix potatoes with oil, salt and rosemary. Transfer to a baking dish and roast until browned and tender, 40 to 45 minutes.

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