Organic Buying Club of So. Fla.

Mincing the garlic and chopping the rosemary the night before (and storing them in a covered glass jar in the fridge) makes preparation the next morning a snap.

1 lb Potatoes, scrubbed, and cut into wedges
1 1/2 tablespoons Organic, Expeller pressed Coconut Oil
1/2 teaspoon coarse Celtic grey salt
1/2 teaspoon ground black pepper

3 large garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary

Organic Virgin Olive Oil, for drizzling before serving

Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.

Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; drizzle lightly with olive oil. serve.

Makes 4 servings.