Deep down in my Texas heart ….. I genuinely and secretly LOVE potatoes… But my dietitian head is always reminding me that they aren’t the best choice nutrition wise, so what’s a girl to do?! Instead of completely ignoring my cravings and then wind up overeating on another food that is still not what I want, I choose to cook with the best ingredients and watch my portions (1/2 cup of plain cooked potatoes= 57 calories, 0 grams of fat, 13 grams of carbohydrates, 1 gram of fiber and 1 gram of protein)…. This option is a win-win!
Also, I know eating healthy can be hard with a spouse. My husband is relatively healthy and likes to eat healthy foods but he can pretty much eat whatever he wants and not gain a pound so there is always a push-pull between us about the menu and this recipe is one of my husbands all-time favorites so I try to make it for him once a month so he doesn’t feel like ‘he is living in a rabbit cage’. His words not mine!
Now on to today’s ridiculously amazing recipe and I also like to bring this as a side dish to dinner parties!
- 2 pounds Yukon gold or russet potatoes
- 2 tablespoons of extra virgin olive oil
- 1-2 sprigs of fresh rosemary, chopped
- dash of salt and pepper, to taste
- Preheat the oven 400 degrees and on the stove fill a large pot with water and bring to a boil.
- Wash and remove any blemishes from the potatoes and cut them into irregular cubed shapes, about 1-2 inches each. Once the water is boiling add the potatoes, cover the pot and lower the temperature to simmer. Cook the potatoes for about 10 minutes- the edges might fray a little and the skin might be coming off - this is perfect!
- Drain potatoes well, then place them in a large mixing bowl, stir in the olive oil, salt/pepper and half of the chopped rosemary. Then spread potatoes evenly on to a baking sheet (be sure they aren't touching) and sprinkle the rest of the rosemary on top. Place in the oven to for 20 minutes total and after the first 10 minutes flip the potatoes and bake for the remaining 15 minutes. Serve hot and enjoy!
For today’s recipe I used the Yukon potatoes.
Even though white get a bad rap- they do still have nutrients! Real food is always the best choice over fried processed foods! White potatoes contain:vitamin C, potassium, vitamin B6, niacin, thiamin and the skin is an excellent source of fiber.
Sweet potatoes ARE more nutrient dense and a better choice but it is okay to enjoy white potatoes once in a while 🙂
Do you ever eat white potatoes? If so, how do you like to cook them?