Roasted Baby Red, White & Purple Potatoes With Rosemary, Fennel & Garlic

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
266
FAT
34%
CHOL
0%
SOD
1%

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Ingredients for 4 servings

1 Tbs. chopped fresh rosemary

Kosher salt and freshly ground black pepper

12 large cloves garlic, peeled and trimmed

2 tsp. fennel seeds, crushed in a mortar or coarsely ground in a spice grinder

Pinch crushed red pepper flakes

1-3/4 lb. baby red, white, or purple potatoes, or a combination, scrubbed and halved

3 Tbs. extra-virgin olive oil

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