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Roasted Mini Potatoes & Peppers
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- 16 oz. mini potatoes
- 6-8 oz mini peppers
- 1/2 red onion
- 1 head garlic, peeled
- 1/4 tbsp. rosemary
- 1/4 tbsp. basil
- 1 tbsp. olive oil
Preheat oven to 425-degrees. Cut potatoes in half; cut peppers and onion into bite-size pieces. Mix potatoes, vegetables, garlic cloves, spices and olive oil in a large bowl. Pour onto baking sheet and bake for 20 minutes, or until potatoes turn a golden brown.
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