Rosted Russet Potatoes
Heat your oven to 425. Soak the potatoes in cold water for 1 hour. Then, drain and thoroughly pat dry with a paper towel
Cut the potatoes into 3/4 inch cubes toss them with the oil
Using the bottom of a hard glass cup break down 2 tsp dried rosemary
Toss the rosemary into the bowl along with garlic, salt, dried thyme, and paprika. Toss to coat well
Spread onto a large, rimmed baking sheet, making sure to leave some room between the potatoes
Bake for 10 minutes. Stir and then bake another 10-15 minutes until soft and golden
Toss with the fresh parsley and DEVOUR!
Full recipe & nutrition info at foodfaithfitness.com!