Rosemary and Thyme Potato Wedges

Ingredients

• 2-3 large russet potatoes peeled chopped in wedges
• 2 tsp coconut oil melted
• 2 cloves garlic
• 2 tsp rosemary
• 2 tsp thyme
• extra virgin olive oil
• sea salt and pepper to taste

Directions

• Toss potato wedges with coconut oil, garlic, rosemary, thyme, sea salt and pepper
• Pre heat oven at 375 F
• Bake in oven for 20-25 min or until lightly brown (you may have to turn them over half way through so each side gets brown and crispy)
• Drizzle with desired amt of olive oil once finished

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