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Recipe of the week:
Rosemary New Potatoes
Makes 6 to 8 Servings
4 pounds golden or red baby potatoes, scrubbed and cut in half
2 heaping tablespoons Dijon mustard
2 tablespoons reduced-sodium tamari
1 tablespoon crushed dried rosemary
1 teaspoon garlic powder
1 teaspoon dried thyme
Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Put all of the ingredients in a large bowl and stir with a large spoon to combine. Spread the potatoes in a single layer on the prepared sheet. Bake for 50 to 55 minutes, or until soft and golden, turning half way through cooking. Serve warm.
ALL Jazzy Vegetarian RECIPES are VEGAN!