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Oven Roasted Potatoes


1 1/3 lbs. (about 4 medium) Wisconsin potatoes (golden flesh*)
2 T. olive oil
2 T. chopped fresh rosemary or 2 t. dried rosemary, crumbled
4 cloves garlic, minced
1 T. Chef Paul Prudhomme’s Vegetable Magic (or any of Chef Paul Prudhomme’s Magic Seasoning Blends)
1 medium red bell pepper, seeded and cut into 1-inch squares


Heat oven to 475°F.

Cut potatoes into 1 1/2-inch cubes.

Combine remaining ingredients except bell pepper into baking sheet with sides; mix to blend. Add potatoes and bell pepper. Toss to coat. Arrange in single layer.

Bake 30 to 35 minutes until potatoes are tender and lightly browned, tossing 2 or 3 times during baking.

*Any specialty or fingerling potato can be used.

All materials are courtesy of Chef Paul Prudhomme’s Magic Seasoning Blends and Wisconsin Potato Growers Auxiliary Inc. For even more great potato recipes, check out
For more recipes from Chef Paul Prudhomme, visit or call 800-457-2857 for a free brochure with recipes.

This farm news was published in the April 26, 2006 issue of Farm World.