Potatoes are without a doubt high on the “favourite vegetable list” of most people. Unfortunately, the way they are often prepared and the ingredients that are regularly added to them can turn a potato that came out of the soil a healthy vegetable into one that is very high in calories with much of its nutritional value peeled away. But it is not necessary to use oil to cook delicious potatoes or to add toppings like butter, sour cream and bacon.
Here is our own recipe for scrumptious melt-in-your-mouth potatoes. It requires no oil or other fat and its additives are whole foods that bring with them their own health-giving components. Because the potato peel contains the majority of its nutrition, the peel is left on. Best of all, it is quick and easy to prepare.
For more information about the nutrition of potatoes please see my blog entitled “The Problem With Potatoes”.
Rosemary Roasted Potatoes
2 lbs mini potatoes, cut into halves (DO NOT PEEL)
1 large onion, chopped into chunks
6 cloves garlic, coarsely sliced
2 cups mushrooms, cut in halves
½ cup rehydrated sun-dried tomatoes (optional)
3 tbsp fresh rosemary (or 1 tbsp dried rosemary)
1 tbsp garlic powder
1 tbsp Italian spice
½ tsp salt
Preheat oven to 450° F (or 425° F if using a convection oven).
Bring the halved potatoes to a boil and continue boiling for 4 minutes. Strain off the water and put the potatoes and all the other ingredients except for 1 tbsp fresh rosemary in a mixing bowl. Toss until well mixed.
Line two baking sheets with parchment paper and spread all the ingredients evenly on the baking sheets, trying not to have any potatoes overlapping.
Place baking sheets in the preheated oven and bake for approximately 20 minutes or until the potatoes turn golden-brown.
Add in the reserved tablespoon of fresh rosemary 5 minutes before the potatoes are finished cooking.
Serve hot from the oven.
Oh sounds very yummy. We are having mini potatoes tonight so this is how I am going to try them (but I don’t have any Rosemary – maybe I will use tyme instead).