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2 large baking potatoes, cut into 4-by-1/2-inch sticks
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon minced sage
1 teaspoon minced rosemary
1/4 cup freshly grated Pecorino Romano cheese
Salt and freshly ground pepper
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1st Keep
 nanpatel
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