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    You are in: Home / Recipes / Rosemary Potatoes - Bethenny Frankel Recipe
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    Rosemary Potatoes - Bethenny Frankel

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 10, 2011

      Lovely potatoes, and I can get them started, pan grill my fish, and have it all ready to go at the same time. I cooked the potatoes in my little table top oven, convection setting, 350 and 375 and did not need to broil - they were golden and crispy. I just got a bag of yukon golds at the market today, cannot wait to try those in this recipe, too.

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    • on October 12, 2009

      Easy tasty recipe - Love the combination of garlic, rosemary & taters. Mine got a bit crisp but it didn't hurt the flavor at all.

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    • on October 06, 2009

      My fresh rosemary sprig was 12 inches so I went for 4 inches that`s about 1 teaspoon minced. I did use 3 cloves of garlic. This is so like my Roasted Cauliflower & 16 Roasted Cloves of Garlic I just knew I would like this. I did cook for 30 minutes then broiled. Thanks for the comfort food!

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    • on September 05, 2009

      Roast potatoes are nearly always delicious. This is a technique I would not have thought of. It makes the potatoes very crisp. I admit it--I ran amok and used the entire garlic clove! Thanks for posting this.

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    Nutritional Facts for Rosemary Potatoes - Bethenny Frankel

    Serving Size: 1 (117 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 129.1
     
    Calories from Fat 31
    24%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 272.5 mg
    11%
    Total Carbohydrate 22.9 g
    7%
    Dietary Fiber 2.2 g
    9%
    Sugars 0.9 g
    3%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    rosemary sprigs

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