Roasted Potatoes

The best fix for satisfying a french fry craving while sparing some of the calories!

Ingredients

• 2 potatoes (Yukon gold)
• Olive Oil
• 1 clove garlic
• ½ tsp salt
• Rosemary (optional, just if you’re feeling fancy)

Tools

• Cutting board
• Large sharp knife
• Baking sheet
• Medium size mixing bowl
• Measuring spoons
• Spatula (the flipper kind!)

Step-by-Step

• Preheat oven to 425.
• Clean potatoes (give them a good scrub), dry, and cut off any bruises.
• Slice your potatoes into slices, then cubes about ½” thick.
• Toss them in the mixing bowl as you go.
• Mince the clove of garlic.
• Toss garlic in with potatoes.
• Add (a generous) 2 tbsp olive oil and ½ tsp salt. Remember: you cal always add more salt later. You can’t subtract it!
• Mix them with your hands and make sure every potato has equal oily shinyness. Makes them delicious and keeps them from sticking to your baking sheet. If your worried, add a bit more oil.
• Dump out potatoes on a baking sheet and spread so there is just one layer of potatoes.
• To fancify your potatoes, throw in some pieces of rosemary.
• Sprinkle some pepper over potatoes.
• Put potatoes in oven for 25 minutes to start.
• Check on potatoes and flip them to ensure all-sided crispyness.
• Roast for another 25 minutes or to desired crispyness.
• Let cool and enjoy!