I am a vegan wife and mother to a meat eating family. I will share with you recipes I have tested and changes I am making to encourage my family to lean into a vegan diet.

Oh, Rosemary…

I tried this recipe from the cookbook “Skinny Italian” and I loved it!

Rosemary Potatoes

I have eaten rosemary potatoes in the past, but I had never made them before this recipe.

What you need:

6 small red-skinned potatoes, scrubbed but unpeeled

2 Tbsp extra virgin olive oil

1 tsp chopped fresh rosemary (or 1/2 tsp dried rosemary)

1/4 tsp salt

and 1/8 tsp freshly ground black pepper

1.  Pierce each potato a couple of times with a fork.  Microwave until the potatoes are about half-tender, about 5 minutes.  Cut lengthwise into quarters.

2.  Heat the oil and rosemary in a large skillet over medium-high heat until the oils is hot.  Add the potatoes.  Cook, stirring occasionally, until crispy and golden brown, about 8 minutes.  Season with the salt and pepper and serve hot.

I love how easy these are, and my husband and kids love them too.

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