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As you know, I started my first herb garden. Okay fine, it’s just a planter, but I have dreams of it becoming a garden. Boy, these herb babies growing! The basil is growing quite tall and the rosemary and mint are growing wide. I have let out so many sighs of relief that I don’t completely suck at gardening.
I cringed as I trimmed my poor baby rosemary plant. I’m so sorry, I spent so many precious hours watching! Luckily, you had a delicious passing in in my roasted potatoes.
Alright, I’m done talking to my rosemary.
Make sure you use plenty of rosemary and space out the potatoes to get them crispy. Mmmm…
These make a great addition to eggs for breakfast. I also ate them at dinner that night with lemon chicken!
What is your favorite way to use rosemary?
Rosemary Roasted Potatoes [veg] [v] [gf]
Prep Time: 15 minutes
Cook Time: 60 min
Keywords: bake side vegan vegetarian
Ingredients (2 cups)
- 5 red potatoes
- 5- 4″ rosemary stalks
- 1 tsp. coconut oil
- Pinch of salt
Instructions
Cut potatoes into slices or desired shape.
Toss the potatoes in a touch of coconut oil.
Trim the rosemary off the stalks and chop into pieces.
Sprinkle rosemary and salt on potatoes.
At 400 degrees, bake for 60 minutes, flipping at the 30 minute mark.
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