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Rosemary Garlic Roasted Potatoes

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Rosemary Garlic Roasted Potatoes

Tricia
The Cook
4 Servings
4 Ingredients
8 Comments

I know it is summer time and you hate to turn on your oven, but perhaps you could just wrap this up in some foil and throw it on the grill to slow cook for awhile. I am certain they would taste just as good.

4 Servings
4 Ingredients
8 Comments

Ingredients

  • 7 ½ cups chunk Yukon Gold Potato
  • 2 tablespoons chop Rosemary, Fresh
  • ¼ cups Olive Oil
  • 3 teaspoons mince Garlic, Cloves

Containers

Supplies

  • Baking Sheets
  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

Oven Cook

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8 Comments

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  1. I still use my oven a lot, even in the summer. I’m not much of a griller but it’s a fantastic idea. I LOVE the rosemary in these, I can practically smell them! Thanks!

  2. Made these as instructed and froze. Just reheated for dinner and they were super gross. Texture was horrible! Didn’t know there was a way to mess up a potato but this did it. What a waste of food! And to think there’s another batch in the freezer since it doubled. 🙁

    1. I’m sorry that you didn’t have a great experience. Did you fully thaw the potatoes first? Next time, you could try only partially thawing and adding additional cooking time to see if that helps to retain the original texture? Again, sorry for that inconvenience and we hope the next batch turns out better.

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