Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
Remove the potatoes from the oven, season to taste, and serve.
Copyright, 2004, Ina Garten
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 63 (34%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 228.9mg||8 %|
|Potassium 788mg||21 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 24.9g|
|Protein 3.4g||5 %|
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Calories per serving: 183
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