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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Vegetables & Side Dishes
Contributed by: Rebecca Adcock
  • 1-11â�„2 lbs. fingerling potatoes
  • Olive oil, to coat
  • Salt and pepper, to taste
  • Herbs of your choice, to taste
  • Parmesan or blue cheese
Wash the potatoes but do not peel. Toss potatoes with olive oil, salt and pepper. Add herbs and toss again. Roast for 15-25 minutes or until potatoes are soft enough to be pierced with a fork. Top with desired amount of cheese. Amount of potatoes and seasonings may be increased, to taste, depending on the size of group you are feeding.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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