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This olive oil-based rosemary seasoning is great on chicken or pork, particularly when using an indirect grilling method. You can also use this on potatoes. To coat potatoes, cut small baking potatoes into eighths and par-boil for about 5 minutes. Coat with mixture, then place directly on a medium-high grill rack, turning every 5 minutes, until tender, about 15 minutes.
Ingredients
- 1 tablespoon ground black pepper
- 1 tablespoon kosher salt
- 3 tablespoons chopped fresh rosemary
- 1 tablespoon dried rosemary
- 8 cloves garlic, diced
- 1/3 cup olive oil
Directions
Step 1
Mix black pepper, kosher salt, fresh rosemary, dried rosemary, and garlic in a small bowl.
Step 2
Gradually stir enough olive oil into spice mixture to form a thick paste. Rub into desired meats before grilling.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 177 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat3g | 13% |
| Sodium1443mg | 63% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 4% |
| Total Sugars0g | |
| Protein1g | |
| Vitamin C3mg | 15% |
| Calcium33mg | 3% |
| Iron1mg | 6% |
| Potassium61mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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