<p>I know it is summer time and you hate to turn on your oven, but perhaps you could just wrap this up in some foil and throw it on the grill to slow cook for awhile. I am certain they would taste just as good.</p>
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Ingredients
- 7 1/2 cups chunk Yukon Gold Potato
- 2 tablespoons chop Rosemary, Fresh
- 1/4 cups Olive Oil
- 3 teaspoons mince Garlic, Cloves
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1.5 cups
- 382 Calories
- 15g Total Fat
- 2g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 21mg Sodium
- 58g Total Carb
- 8g Fiber
- 3g Total Sugars (Includes 0g Added Sugars)
- 7g Protein
- 12 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine all of the ingredients in a gallon storage bag.
- Massage the bag to distribute the ingredients.
- Place a layer of foil on a cookie sheet and spread potato chunks over foil in a single layer.
- Bake at 350 degrees for 30-40 minutes at until potatoes are tender and golden.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all of the ingredients in a gallon storage bag.
- Massage the bag to distribute the ingredients.
- Place a layer of foil on a cookie sheet and spread potato chunks over foil in a single layer.
- Bake at 350 degrees for 30-40 minutes at until potatoes are tender and golden.
- Let cool.
- Flash freeze.
- Divide into indicated number of freezer bags, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat at 325 degrees for 15-20 minutes until potatoes warmed through.