Rosemary Roasted Red Potatoes

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

15 Small Red Potatoes, with a strip peeled around the middle, to allow flavor to cook in

3 Tablespoons of Extra Virgin Olive Oil

5 Garlic Cloves, Crushed

1 Shallot, Thinly Sliced

1 Heaping Tablespoon of Fresh Rosemary (about 3 sprigs)

Salt and Pepper to taste

Directions at plantbasedonabudget.com

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