Roasted Garlic & Rosemary Potatoes

Ingredients

• 2 pounds of baby or Yukon gold potatoes, halved
• 4-5 tablespoons olive oil
• 6-8 minced garlic cloves
• 2 tablespoons Deanz Mediterranean Spice Blend, Vegetarian
• 1 teaspoon of Deanz Rosemary Herb Salt
• ½ teaspoon of red chili flakes
• 4-5 fresh rosemary sprigs, plus more for garnish
• Rind of 1 lemon – finely chopped.

Directions

• Preheat the oven to 400ºF.
• In a large mixing bowl, toss the potatoes with olive oil, garlic, Deanz Rosemary Herb Salt, red pepper flakes, Deanz Mediterranean Spice Blend, Vegetarian and fresh rosemary leaves and sprigs.
• Transfer the potatoes to a roasting dish and top with fresh rosemary.
• Bake for 35-45 minutes or until golden and crispy.
• Toss in the lemon rind and serve with extra fresh rosemary sprigs, if desired.

Notes:

• Give your potatoes a toss or two while roasting to promote even cooking.
• Allow the potatoes space in the pan while roasting to ensure they don’t get soggy or soak up too much oil.