Yummy, simple side dish. Also delicious with 1 1/2 tablespoons of Italian seasoning.
Photo: Iain Bagwell; Styling: Jan Gautro
Yield: Makes 6 to 8 servings
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Total: 50 Minutes
- 3 pounds baby red potatoes, quartered
- 1 tablespoon peanut oil
- 1 teaspoon kosher salt
- Preheat oven to 450°. Stir together all ingredients in a large bowl. Place potatoes in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Bake 40 to 45 minutes or until tender and browned, stirring twice.
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