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Quick and Easy Garlic & Rosemary Potato Roast

I was trying to make something using the leftover potatoes I had. Since it was the start of Hanukah at the time, I thought it would be fun to whip up some potato latkes. But unfortunately, I didn't have all the necessary ingredients, and with our snow storm I did not feel like dressing up in a million layers, and getting out of the house just for some onion, apple sauce, and sour cream. So I did some research on Pinterest for inspiration and found this simple recipe from Family, Friends, and Food blog. It is absolutely delicious. I used some of the rosemary from my Trader Joe's rosemary christmas tree. I was so excited. In my head, I was adding a little bit of holiday cheer into the dish. Baking it took me a while, though. About 2 hours! But it left the house smelling divine. And I was able to get some other things done (a total plus) while the potatoes were baking in the oven.


- 3-4 potatoes

- 4 medium to large garlic cloves

- Rosemary

- olive oil

- vegetable stock (I forgot to put some of this in, whoops).


1). Pre-heat oven 350 degrees F.

2). Wash and peel potatoes. Then slice your potatoes vertically as thin or thick as you prefer. I try to cut them on the thinner side for extra crispiness.

3). Chop up garlic and rosemary. Add to a large bowl with potatoes. Add olive oil and evenly coat the potato slices.

4). Add potatoes into a round baking dish. Place in the oven and roast for 45 min to 1 hour.

*I did this part completely wrong. I read the 175 on the original recipe and failed to note that it was in Celsius (I'm an idiot). That't why it took me almost twice the time to make this. So make sure your oven is on Fahrenheit!

Bon appetite!



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