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   Ingredients :
2 lb 4 oz (1 k) white or yellow potato, with skin, cut into ( cm) slices
1 tablespoon olive oil
2 tablespoon fresh rosemary, chopped


Brush olive oil on 1 or 2 cookie sheets. Arrange potatoes in one layer, brush the top with olive oil, season with salt and pepper and sprinkle chopped rosemary on top.

Bake in preheated oven to 450F (230C), switching position of the sheets halfway.
Bake until potatoes are soft and golden and edges are crisp.

Serve potatoes with:
Pepper steak with balsamic reduction
Roast beef tenderloin with caramelized onions and red wine
Pork fricasse with mushrooms
        4 servings
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