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Roasted Rosemary Potatoes


By: Candice Kumai

This delicious one-pan roasted recipe contains fresh rosemary and garlic + finished with Greek yogurt and hemp seeds. This perfect side-dish or full-meal bowl may be my favorite of all this season. Pair these pots with a perfect protein and a side of my Kale Caesar for a perfect holiday treat, yum!


Serves 6


3 pounds baby red potatoes, quartered

1 tablespoons plus 2 teaspoons extra virgin olive oil

1 tablespoon fresh thyme, stems removed

1 tablespoon finely chopped fresh rosemary, stems removed

1 teaspoon granulated garlic powder (or try  1 tablespoon fresh minced garlic!)

3/4 teaspoon sea salt

Toss Roasted and Cooled Potatoes in:

2 tablespoons balsamic vinegar (optional)

1 teaspoon granulated garlic powder

To Top:

1 ½  cups 0% Greek yogurt, divided

hemp seeds


1- Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil.

2- Arrange the potatoes in a single layer on the baking sheet. Toss with the olive

oil, rosemary, garlic powder, and sea salt.

3- Roast for approximately 1 hour, until the potatoes are tender and golden


4-  After the potatoes are slightly cooled, add the roasted potatoes into a large

mixing bowl. Add the balsamic vinegar and garlic powder. Toss to

coat. Serve topped with 0% Greek yogurt and hemp seeds.. enjoy you gorgeous thing, you.


Clean Green Tip: You know all that “low carb, no carb, no starch” nonsense that you

used to think was cool? Yeah, well, not anymore. Potatoes are the most fiber

filling, B6 packed Vitamin C loving spuds! So load up and eat more real food.

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