Hash browned potatoes are usually fried in oil. Using parchment paper or a silicone sheet on a baking tray prevents the potatoes from sticking while still yielding the desired crispy result.
Preheat oven to 350°F degrees. Line a cooking tray with parchment paper or silicone sheet.
Chop the potatoes into small dice pieces and place them on the cooking sheet.
Strip the rosemary leaves starting at the top of the stem.
In a food processor, chop the rosemary leaves, basil, onion, and garlic together and sprinkle mixture over the potatoes as evenly as possible.
Bake for 45 minutes or until crisp and brown. Sprinkle with Himalayan salt and pepper and serve.
*Chef's Note: Heart Disease patients should skip the pink Himalayan salt.
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