When I interviewed Shantelle Gary last month about her vegan journey, we discussed her love for accessible recipes that everyone will love. After our talk, I downloaded a copy of her cookbook and it didn't disappoint.
I took her rosemary garlic potatoes to Thanksgiving dinner with my extended family and they ate it up without question.
Yes ma'am! Who doesn't love garlic and potatoes?
Make this for your fam and let me know what you think. :-)
Order Shantelle's Vegan for the Holidays here
Check out the full recipe and video below....
Rosemary Garlic Potatoes
Prep Time: 10
Cook Time: 35 mins
Keywords: bake vegan vegetarian
Ingredients (Serves 4-6)
- 2 lbs of baby potatoes, cleaned and cut into halves
- 3 garlic cloves, minced
- 5 tablespoons of extra virgin olive oil
- 2 tablespoons of fresh rosemary, chopped
- 1/4 teaspoon salt
- 1/4 black pepper
Instructions
Preheat oven at 375º
In a large bowl, mix the potatoes and olive oil together.
Then mix in the garlic, rosemary, salt & pepper.
On a baking sheet, spread the potatoes in an even layer and bake for 30-35 minutes, flipping them over after 15 minutes.
Season with more salt and pepper, if necessary.
