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October 2009
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Roasted Pepper/Tomato Soup and Herby Cubed Potatoes

One dish that’s always a classic, is oven roasted potatoes, prepped with some dried herbs (in this case I think I went with parsley, rosemary, shallot-pepper, and garlic salt) tossed in olive oil, and baked for 40 minutes at 420F.  I pull these out and toss once in the middle, but other than that, they [...]