Potatoes get a bit of a bad rap. With the Atkins fad, people think potato and they think carbs. There’s really nothing wrong with potatoes except how we prepare them. Oily hash browns, French fried, baked and smothered with butter, bacon, sour cream and cheese… that’s probably not good for you. Potatoes by themselves are rich in vitamin C, niacin, B6, and folate and are a good source of iron, fiber and balanced protein. There are also so many different varieties: buttery Yukon Gold, creamy Caribe, all Blue, whatever. They’re kind of amazing. These are banana fingerlings.
Tonight, I’m making some roasted garlic rosemary potatoes. I sliced about 8 cloves of garlic, a handful of fingerling potatoes, a sprinkling of rosemary and a generous splash of white wine (I’m a fat-phobe, olive oil works great too… maybe I need to de-Atkins my thinking) I roasted them at 325F/160C for 30-40 minutes, wrapped in foil, until they browned around the edges and are tender. Insert into face, enjoy.
This is Christie, signing off.