Any Hungry Husky

January 28, 2020

Garlic Rosemary Roasted Potato

1 potato (1 point)

2 cloves garlic (1 point, whole clove will last multiple uses)

1tsp rosemary (FREE from Bean Basket)

2 tablespoons olive oil (oil is occasionally stocked at UW Food Pantry, otherwise, coconut oil, canola oil, butter will work as well)


Preheat oven to 375F. Wash the potato and cut into one-inch cubes. In a bowl, add oil, garlic, and rosemary and stir or use hands to mix. Line a baking sheet with aluminum foil and add potato mixture, spacing potato chunks evenly apart and put in oven for 30-40 minutes or until browned and crispy.


Recipe inspired by