This is one of the fastest and easiest breakfast recipes you will ever make. Serve this with a hearty piece of toast covered in fresh jam and you’ll be loving life and the way your tummy feels!
Rosemary Garlic Potatoes
2 pounds medium red potatoes, quartered
1 sprig of fresh rosemary, finely chopped
2 tbs minced garlic
2 tbs kosher salt or sea salt
1 tbs cracked black pepper
¼ cup olive oil
Preheat oven to 425
Quarter the potatoes and place in a large bowl. Pour the rest of the ingredients over and mix well. Allow to sit for 5 minutes and mix again. Pour onto a cookie sheet and arrange skin side down. Place in oven and bake for 30-45 minutes. I bake mine for 45 because I love crunchy well baked potatoes.