These potatoes are the perfect side dish to whip up quickly. They allow you to prepare the rest of your meal while they roast in the oven.
1 lb. red bliss potatoes
4 garlic cloves, minced
1 Tbsp. dried rosemary, fresh could be used as well
2 Tbsp. olive oil
salt & pepper
Method of Prep:
Preheat oven to 475°F.
Wash the potatoes. Cut each potato in half.
In a baking dish, put the olive oil, minced garlic, rosemary, and the potatoes. Toss them around and coat each potato evenly.
Sprinkle with salt and pepper to your own taste.
Bake in the oven for 30-35 minutes.
Serves 2-3. Pictured here with our Almond Tempeh Cutlets.
Serve hot, enjoy!