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Monday, May 25, 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: Ann Hudson
  • 3 lbs. small red potatoes
  • 1â�„4 cup good olive oil
  • 11â�„2 tsp. kosher salt
  • 1 tsp. ground pepper
  • 2 TBS minced garlic (about six cloves)
  • 2 TBS minced fresh parsley
Preheat oven to 400 degrees. Cut potatoes into quarters and place in a bowl with olive oil, salt, pepper and garlic. Toss until potatoes are well coated. Put potatoes onto baking sheet and spread out into one layer. Roast for 45 minutes to one hour or until browned and crisp. Flip twice with a spatula while baking to ensure even browning. Remove potatoes from oven, toss with parsley and season to taste.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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