| 7 | 42 | 133 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 12 min | 30 min | 10 |
| 2 1/4 kg | Potato |
| 10 clove(s) | Garlic |
| 1/4 cup | Parsley, fresh (packed) |
| 1 tbsp | Rosemary, fresh (packed) |
| 1 tbsp | Thyme, dried |
| 1 leaf | Sage, fresh |
| 1 tsp | Salt |
1. Wash potatoes and remove any bad spots with a sharp knife.
2. Dice potatoes into small chunks, leave skins on for nutrients.
3. Place diced potatoes into a large pot and cove with water.
4. Bring pot to a boil, remove from heat, and strain water out using a colander.
5. Pour potatoes into glass baking dishes.
6. Chop garlic, rosemary, and sage into fine pieces. Chop parsley into small bits with scissors.
7. Add all spices and slat to potatoes and stir until potato chunks are evenly coated.
8. Roast potatoes in oven on 450° for 30 minutes or until crispy brown and when fork inserted reveals a soft potato inside
| Vegetables | 2.9 |
