1. Preheat oven to 375. 2. Cut the potatoes in half lengthwise, then crosswise into 1 inch thick pieces. 3. IN a 13 by 9 by 2 inch baking dish, stir together the oil, garlic and rosemary and bake uncovered for 5 minutes.. 4. Add the potatoes and bake uncovered, turning occasionally until tender and crispy brown, 30 to 40 minutes. 5. Sprinkle with salt. Serve hot or at room temperature. Recipe by: Readers Digest Cook Now, Serve Later, 1989 Posted to MC-Recipe Digest V1 #1025 by njwwb
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 4|
|Calories from Fat: 33 (16%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 11.5mg||0 %|
|Potassium 907.9mg||24 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 36.9g|
|Protein 4.8g||7 %|
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Calories per serving: 205
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