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Ingredients
  • 3 pounds assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed and halved
  • 1 large red onion, coarsely chopped
  • 12 cloves garlic
  • 2 tablespoons chopped fresh rosemary
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
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