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- potatoes and let them stand for 5 minutes. Then toss the potatoes with:
- ¼ to 1/3 cup olive oil (butter or other
- oil will work as well; a butter/olive oil combination is very good too)
- ½ tsp kosher salt
- ½ tsp cracked black pepper
- 4-6 tbsp Smokin' Summer Spice Dry Rub
- 1 whole garlic bulb broken into
- about 4 pieces (optional)
- Transfer the seasoned potatoes, garlic and oil
- to the hot baking pan. These should sizzle as they hit the pan; a good
- indication that they will not stick. Roast the potatoes for about 60-75 minutes
View Full Recipe at Rock Recipes
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 2 servings | |
| Calories 280 | |
| Calories from Fat 279 | 100% |
| Total Fat 31.52g | 39% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 582mg | 24% |
| Potassium 7mg | 0% |
| Total Carbs 0.34g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.06g | 0% |
