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Prep 15min
Total60min
Ingredients6
Servings10
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Ingredients
1 1/2
lb small unpeeled round yellow potatoes
1/4
cup olive oil
2
tablespoons chopped fresh rosemary leaves
1/2
teaspoon salt
1/2
teaspoon freshly ground pepper
1
cup freshly grated Parmesan cheese
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Steps
1
Heat oven to 425°F. Line 17x12-inch half-sheet pan with foil; spray foil with cooking spray.
2
Gently scrub potatoes, but do not peel. Using sharp knife, make 6 to 8 cuts from top of each potato to within 1/4 inch of bottom, being careful not to cut through bottom. Place potatoes, cut side up, on pan. Drizzle with oil; sprinkle with rosemary, salt and pepper.
3
Bake uncovered 35 to 40 minutes or until potatoes are browned and tender. Sprinkle with cheese; bake 5 minutes longer.
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A good sharp paring knife and a steady hand make easy work of cutting and fanning these small potatoes.
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Nutrition Facts
Serving Size:1 Serving
Calories
136
Total Fat
8g
0%
Saturated Fat
2g
0%
Sodium
293mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
1g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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