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Average Rating:
Total Reviews: 3
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By amends
azusa, 43
on April 20, 2013
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what can i say i am always on the same page with bobby! i love these potatoes,my go to brunch thanks bobby
By jocanchola_4212940
Smyrna, GA
on March 16, 2013
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I couldn't wait to try these potatoes and Bobby did not disappoint. A cast iron pan is the perfect tool. The blended oil, rosemary and garlic gave the potatoes such great flavor and the pancetta worked wonderfully. I used chopped chives at the end instead of parsley which I thought complimented the potatoes nicely. These are now my favorite breakfast potatoes but these would be a great side dish for grilled steak or roast chicken as well.
By lucky2u_9291617
Minneapolis, MN
on March 03, 2013
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I used a mix of purple, red and yukon gold small size potatoes diced. I then cooked them in rosemary/garlic oil mixture until browned. I added the other ingredients and they were wonderful. My favorite is "rosemary potatoes" and this is my Sunday breakfast choice from now on.