• 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


  • 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