Rosemary Garlic Potatoes

by Chef Carla Delangre

Shopping List

• 1 pound red skinned potatoes, scrubbed and cut in 1 inch pieces
• 1⁄4 cup of coconut oil melted
• 2 tablespoons Celtic Sea Salt® garlic salt
• 1 tablespoon fresh cracked black pepper
• 2 tablespoons chopped fresh rosemary

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl mix together the melted coconut oil, Celtic Sea Salt ® garlic salt, pepper and rosemary.
3. Lay potatoes flat onto a baking sheet pan and bake in the oven for 20 minutes uncovered.
4. Using a spatula flip and move the potatoes around and bake for another 10-20 minutes until they are soft but crisp on the outside.
5. Serves four.