Thursday, February 26, 2015

Roasted Rosemary Red Potatoes

by Michelle Gill - Used by permission

4 nice size red potatoes, cut in an inch thick pieces with skins

In small bowl mix:
2 Tbsp. olive oil
1-2 drops doTERRA Rosemary essential oil (1 is enough for me)
1 Tbsp. balsamic vinegar
Himalayan salt and black pepper to taste
2 tsp minced garlic

Pour mix on potatoes on nonstick baking pan and mix up with your hand.

Bake for 25 minutes at 400.