Rosemary Garlic Potatoes

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



  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.