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Roasted Ruby Crescent Potatoes
By Melissa's Corporate Chefs


1 1/2 pounds Ruby Crescent Fingerling Potatoes cut into wedges
4 tablespoons Butter
2 teaspoons Rosemary
Salt and Fresh Ground Black Pepper to your taste


Preheat oven to 450°F (230°C).

In a hot skillet, melt the butter. Stir in rosemary, salt and pepper.

Coat potatoes evenly with the melted butter.

Arrange the potatoes in a single layer on a baking pan.

Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes.

Toss them occasionally to ensure that they brown on all sides.