Rosemary Sunrise Medley Potatoes

Prep Time: 10 minutes | Cook Time: 35 minutes | Yield: 4 servings

I love anything involving potatoes, and these are absolutely amazing. I served these alongside salmon and asparagus, but I really think it would pair well with almost anything!

Although potatoes are so good and technically a part of our ancestral diet, it is best to only have them every once in a while because they can raise blood sugar, which can lead to weight gain, fatigue, poor sleep, etc.

  • ~2 pounds sunrise medley potatoes

  • 3 tbsp olive oil

  • 1 tbsp fresh cut rosemary

  • 4 garlic cloves finely chopped

  • Sea salt and black pepper to taste

  1. Preheat your oven to 375 degrees F.

  2. Wash and towel off all of the potatoes. Then, cut all of the potatoes in half and toss in the olive oil and rosemary. Season with sea salt and pepper to taste.

  3. Place them on baking sheet (I use a silpat to prevent sticking!) and roast for about 35 minutes or until your preferred crispness! I always like extra crispy ;)


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