Rosemary and Garlic Roasted Potatoes

DSC_000212 medium potatoes/6 large; scrubbed and cut into bite size pieces
1 clove garlic; crushed
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
pinch dried thyme
1 teaspoon dried oregano
1/4 teaspoon dried rosemary rubbed to break up and release aroma*
3 Tablespoons extra virgin olive oil

Preheat oven to 400. Line a large baking sheet with parchment paper (this isn’t necessary but it prevents sticking making serving and clean up easy). Scrub potatoes, rinse and set aside. Combine remaining ingredients in a small bowl, mix and set aside. *I rub the rosemary between my fingertips; it breaks it up into smaller pieces and sets the flavors free. Cut potatoes into bite sized pieces and place in a large bowl. Pour the herbed oil over the potatoes, toss to coat the potato pieces and pour onto the parchment paper lined baking sheet in a single layer. Bake for 30 minutes until tender inside slightly crisp outside and some edges turning golden. Test with a fork.


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