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Peppers and Rosemary Roasted Potatoes
To 1/2 cup of Peppers and Rosemary Olive Oil add 1/2 teaspoon of dried oregano, 1 minced garlic clove and salt and pepper to taste.  Quarter 1-1 1/2 pounds of red potatoes (or Yukon Gold) and toss in a large bowl with olive oil mix.  Spread potatoes evenly on a baking sheet and bake at 425 degrees for 45 minutes until brown and crispy.  Turn potatoes over about halfway through baking time.  Serves 6-8.
 
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