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roasted rosemary fingerling potatoes

vegan, gluten-free, sugar-free, soy-free
Print Recipe
Cuisine breakfast + brunch, gluten-free, soy-free, sugar-free, vegan, vegetarian
Servings 1 serving

Ingredients
  

  • 2 lbs fingerling potatoes
  • 2 tbsp EVOO or coconut oil/ghee
  • 2 tbsp rosemary chopped
  • S+P to taste

Instructions
 

  • halve potatoes + coat in EVOO, rosemary, S+P.
  • roast at 350 degrees F for 35-45 min until golden brown + slightly crispy on the edges.