Rosemary Roasted Potatoes
Serving Size 4 servings (1/2 potato each)
2 large baking potatoes, sliced 1/2-inch thick
1 tablespoon Pure Wesson Canola Oil
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1. Preheat oven to 450F. Combine all ingredients in large bowl; toss to coat.
2. Spread potatoes in single layer in shallow baking pan. Bake 15 minutes or until tender; turning once.
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