Garlic Rosemary Potatoes
Long time no see Fuddhas! Big Fuddha and I are so excited to welcome 2018 with new content and even more vegan soul. I figured it would be great to start out the year with a quick and easy recipe, Garlic Rosemary Potatoes (mmm!). Over the years I have gotten more familiar with cooking, having not done a ton when I was younger, and although I enjoy it, I still say, the easier the recipe, the better! I want to present something yummy for my family, and spend as little time as possible doing it.
This recipe came into existence like a lot of my other recipes do. I had no clue what to make, so went through my kitchen and was struck with a pretty good idea. Of course these should be paired with some veggies to round it off on the healthy scale (I usually like asparagus or green beans with this).
Garlic Rosemary Potatoes
INGREDIENTS
1 Tbsp Rosemary (fresh or dried)
½ Tbsp Mrs. Dash
½ Tsp Pepper
½ Tbsp Salt (or to taste)
¼ C. EVOO
1 Tbsp Minced Garlic
5-6 Small Potatoes (Golden or Red)
DIRECTIONS
Preheat oven to 375℉.
Clean and cut your potatoes into ½ inch pieces.
Combine potatoes with remaining ingredients in a bowl. Toss ingredients together, making sure the potatoes are well coated.
Spread potatoes onto a lined baking sheet in a single layer.
Bake your delicious looking potatoes for 1 hour or until tender.
Little Fuddha Tips:
Giving them a quick toss every 25 minutes or so makes them less likely to stick to the pan and makes for a much nicer presentation.
Beware, these smell AMAZING as they are baking, but be patient, you want them fully cooked.
I hope you enjoy this as much as we did. You start to feel like a real adult once you make rosemary potatoes!
Give our facebook and twitter pages a visit and tag us to show me how your Garlic Rosemary Potatoes turn out! We’d love to know we had a small part in feeding our fellow vegans.
