Who doesn’t love potatoes?! I know that some folks in the health and wellness community shun potatoes because of their fluffy-white-glycemic-spike-inducing-goodness, but damn it, potatoes really can be healthy! And, they’re extremely easy to cook, too.
Now don’t go popping potatoes in your mouth like they’re going out of style. But, it’s ok if you sneak a couple in when you’re, “testing for seasoning.”
All kidding aside, potatoes are a super versatile food that works well in a variety of settings from breakfast, (scrambled eggs and potatoes) to a nice steak dinner.
Don’t want full on mashed potatoes? Combine them with other veg like cauliflower, and celeriac root for a bit of that traditional mash flavor and mouthfeel, without the guilt.
Today, we’re specifically focused on crispy roasted rosemary potatoes. These things are sooo good!
Just remember moderation is key.
Consider your personal situation when deciding how much of the starchy-carby stuff you’re putting in your face.
If you’re active and athletic, go to town, your body needs good quality carbs, and potatoes fit the bill.
If you’re sedentary, and/or have blood glucose issues, then it’s probably safe to say that potatoes are best avoided, or at least kept to a once-in-a-while-event, until your activity level increase, and your health improves.
Different potatoes give slightly different results, but don’t overthink it. If there is one thing I want cooking to be for you is, simple. Basically, I’m saying use what you have on-hand. You’re still going to get a tasty potato dish.
In this case, we’re using simple Yukon Golds because it’s what I had in my fridge, and they’re a good all-purpose potato.
2 lbs. potatoes – use what you have or choose your favorite type
1 to 2 tablespoons olive oil - just enough to lightly coat them
1 teaspoon sea salt
freshly ground black pepper to taste
1 to 2 tablespoons fresh roughly chopped rosemary
Preheat your oven to 400 degrees F. Scrub, and cut your potatoes lengthwise and then again into quarters or thirds. Place in a mixing bowl, and toss with olive oil (or other favorite fat), rosemary, and salt & pepper to taste. Transfer to a baking tray and place in the oven for 30 to 40 minutes uncovered, until golden brown and crispy.
About halfway through the cooking process give your potatoes a gentle turn with a spatula for an even color.
There you go Mr. Potato Head, enjoy!
Be on the lookout for more recipes in the future.