Roasted Potatoes

This is one of my simpler, go-to recipes.  It’s a great compliment to nearly any protein, and you can play with the spices if you want to try something different.

3-4 Potatoes (I like to mix russet and red potatoes)
1/2 medium yellow onion chopped
2-3 garlic cloves minced
1 tablespoon coconut oil

Ground Thyme
Parsley Flakes
Sea Salt
Black Pepper

Cut the potatoes into approximately 1-inch cubes, and the onion into slices, then again into smaller pieces.  Allow the coconut oil to melt in a large fry pan (I use a 12-inch pan with a lid) on a medium-low stove top setting.  Add the potatoes, onion and minced garlic into the pan, raising the temperature to a medium setting.  Coat the potatoes with the seasonings above, stirring the potatoes around once they’ve been coated.  It should only take about 15-20 minutes to cook the potatoes this way.  Allow the potatoes to cook without interrupting them too much to stir, this allows them to get nice and browned/crispy on the sides.  Occasionally while I’m cooking, I’ll add another layer or two of seasonings.  I judge based on the smell of the potatoes, and whether or not they look like they’re bare on any of the sides.  When they’re done, you should be able to easily split/smash a potato with a utensil.  Enjoy!

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