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Muffin Tin Roasted Potatoes
1/4 cup olive oil
2 cloves of garlic, minced
1 lb red potatoes, sliced thinly (Russet potatoes work also)
Salt and Pepper
Optional: fresh or dried herbs
Preheat oven to 350 degrees.
Combine olive oil and garlic. Warm the oil over low heat until the garlic becomes fragrant (be careful not to let the garlic brown) Remove from the heat.
Brush muffin tins with the garlic oil.
Toss the potatoes in the remaining garlic oil and desired amount of salt and pepper.
Layer the potatoes in the muffin tin. Top with your preference of herbs.
Bake the potatoes for 35-45 minutes, until the potatoes are golden and cooked through.
Recipe adapted from Jughandle’s Fat Farm