- 2 tbsp coconut oil
- 6 medium red potatoes, quartered and cut into equal size pieces
- 1-2 cloves of garlic, chopped
- 1 tsp sea salt
- ¼ cup dried, ground buds or ½ cup fresh cannabis sugar leaves/fan leaves
- ½ tsp black pepper
- ½ tsp dried ground turmeric
- ¼ tsp dried ground sage
For optimal nutritional and health benefits, choose organic produce if possible.
Set oven to 425 degrees F.
Add 2 tbsp of coconut oil to a 9×9” inch square baking dish, allowing oil to melt while you chop the potatoes and garlic.
Add the chopped potatoes and garlic into the baking dish. Stir to thoroughly coat with oil.
In a small dish, mix together sea salt, ground/chopped cannabis, black pepper, turmeric, and sage to create your “herb” seasoning blend.
Sprinkle half of the “herb” seasoning blend on top of the potatoes and bake for 15 minutes.
After 15 minutes, remove the potatoes from the oven and toss with the remaining half of the “herb” seasoning blend. Bake for an additional 10-15 minutes until the potatoes are tender and easy to penetrate with a fork.
Chef’s note on potatoes: Feel free to experiment and substitute in your favorite variety of potato (purple, russet, Yukon) and don’t worry about the color — the “herb” roasted potatoes are supposed to be a little bit yellow thanks to the color pigments (xanthophylls) naturally found in turmeric.
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