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Roasted Baby Red Potatoes

On our amazing date last week, Mosby Farms had a small produce stand at the corn maze/pumpkin field. They had really good deals and I was so excited for super fresh produce at a cheap price. These potatoes came out to 8 for about $2. I saw a picture of some baby potatoes peeled around the middle somewhere, and decided I’d do that. I just experimented with some flavors and they turned out amazingly.

My spices were a little burnt after cooking, but I scraped them off and it tasted fantastic.

Roasted Baby Reds
serves 2

5-6 baby red potatoes
1/8 cup Olive Oil
1/2 tsp rosemary
1/2 tsp italian seasoning
1 clove garlic
salt to taste


Preheat oven to 350.

Scrub and dry potatoes. Peel a strip around each potato. Mix olive oil, rosemary, italian seasoning, and garlic. Roll each potato in the mixture. Place in a baking dish and spoon remaining mixture over them.

Bake until tender, about 30 minutes. (test by poking with a fork, it should easily go through)

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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.

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