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Crunchy herbed potatoes


What you need:
6 red potatoes, boiled
5 cloves of garlic
3 tablespoons olive oil
1/2 teaspoon dried rosemary, crushed fine
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 tablespoons Parmesan cheese

What you do:
Preheat oven to 425 degrees F.

Boil potatoes and combine the remaining ingredients (except cheese) together in a bowl.

Cool and slice each potato in half lengthwise. Cut each half, lengthwise, into 4 equally sized portions. Add the potato wedges to a large mixing bowl with the rest of the ingredients. Coat the potatoes evenly.

Line a sheet pan with foil. Place the potatoes, skin side down, on the foil. Be sure to space evenly, so they cook uniformly. Bake for 45 minutes, or until well browned, crusty edged, and tender. Add cheese in the last 5 minutes.

Serve while hot. Enjoy!


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