Garlic Rosemary Potatoes

These beautiful autumn days make me want to bake and cook the comfort foods.  One combination our household can never get enough of is garlic + rosemary + potatoes.  
With the long growing season in North Carolina I am still harvesting green beans (okra, tomatoes, and peppers, too), so this dish was half home grown, half store bought.  
Wash and dice into 1-inch cubes, 1 bag of these Dutch Yellow Potatoes.  

Combine in a 9 x 13 inch baking dish with chopped fresh green beans, 3 minced cloves of garlic + a sprinkling of dried garlic, fresh found pepper, sprigs of fresh rosemary, and 2 to 3 tablespoons of olive oil

Mix well, if the vegetables seem dry, add more oil.  
Bake in a 400 degree oven for 30 to 35 minutes, stirring once halfway through.  

I made up a couple of quick Sesame Garlic Tempeh melts to go with our garlicky beans & potatoes.  Just take a sandwich thin, add sliced tempeh, cheese if you like, and an Asian stir fry sauce of your choice and broil on low for 5 minutes.  

There you have it – an easy weeknight meal – enjoy!  

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