Garlic Rosemary Potatoes

Garlic Rosemary Potatoes

Pieces:

1. One bag of small white potatoes
2. 2 tbsp. chopped garlic
3. 3 tbsp. chopped rosemary
4. 2 tbsp. sea salt
5. 2-3 tbsp. olive oil

Process:

1. Wash the potatoes and cut each one in half.
2. Spread them out on a cookie sheet (lightly sprayed with cooking spray), making sure there is breathing space between them.
3. Lightly mist them with olive oil until lightly covered, and sprinkle 1 tbsp. sea salt.
4. Bake at 375 degrees until fork tender, about 35-40 minutes.
5. Coat a shallow stir fry pan with 1-2 tbsp. olive oil and turn on medium heat.  Let the oil heat up for a couple of minutes.
6. Add the potatoes, garlic, rosemary, and remaining sea salt.  Stir frequently for 5-7 minutes, until the edges crisp.
7. Serve hot!

Happy Allergy Free Eating!