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For probably about 5 years of my life in my early 20s I didn’t eat potatoes at all.  I read too many books about low carb diets and the glycemic index, and potatoes, well, they are super starchy and are a thing to eat only in moderation if you’re trying to lose weight.  But potatoes are packed with potassium, vitamin C, and other wonderful nutrients.  The blue/purple ones contain extra antioxidants.  And they’re a great comfort food for the winter months.  I like to roast them & then serve with some kind of dipping sauce.  It’s super simple and honestly so delicious.  Sometimes we have only roasted potatoes for dinner.  Not often, but that happens.

Preheat oven to 425.  Cut potatoes into thin strips, maybe 1/4″ by 1/4″?  Place on parchment paper (I’ve found that they really stick to the pan too much when I don’t use parchment paper), drizzle with extra virgin olive oil, sprinkle with salt and pepper.  Add a few sprigs of thyme or rosemary if you want.  Bake for 15-25 minutes (depending on how small you cut your pieces), until nicely browned.  (All these pictures were taken before they went into the oven, so if they look a little raw, that’s because they are!)

You can use the same method for sweet potatoes, parsnips, etc.

Eat plain or dip in ketchup dressed up with a dash of cayenne pepper; or a blend of mayonnaise and mustard (sounds gross but it’s delicious); or mayo plus some lime juice and a dash of cayenne, etc.

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