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Whole 30 Potatoes with Rosemary

Servings 6
Calories 139 kcal

Ingredients
  

  • 1 ½ lbs russet potatoes
  • 2 Tablespoons olive oil
  • 6-8 garlic cloves chopped
  • 2 TB rosemary chopped
  • Salt and pepper

Instructions
 

  • Preheat the oven to 400 F.
  • Slice the potatoes on a mandolin or with a sharp chef's knife, in ⅛ inch rounds. Place in a large bowl and evenly coat with olive oil, salt, and pepper.
  • Lay the potatoes flat in an oven-safe dish and top with garlic and rosemary.
  • Bake for 40 minutes, stirring or flipping potatoes at 20 minutes, if necessary. Serve hot!