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Ingredients
  • 16 ounces baby gold potatoes, about 12 to 16 depending on the size
  • kosher salt
  • ¾ teaspoon sweet paprika
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • 1 teaspoon extra virgin olive oil
  • Reynolds wrap heavy duty foil
  • chopped parsley, for garnish
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