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Rosemary Potato Wedges

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Rosemary Potato Wedges

Cooking Light, NOVEMBER 1997
YUM! These were sooooooooooooo good! I had some fancy sea salt laying around – Hawaiian Red – that added a little sharpness to the salt. I roasted them as close to the top of the oven as I could to make sure they were nice and crispy. These we will DEFINITELY make again.
Knife
Cutting board
Measuing cups and spoons
Jelly roll pan

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