I’m a big fan of potato. I think it’s a vegetable that gets a bad rap due to all the Atkins style carbohydrate bashing. Potatoes are actually a delicious source of protein, fiber, vitamin C and iron as well as a bevy of other important trace nutrients like niacin, folate and B6. They’re also versatile and easy to work with whenever you want something tasty.
You’ll need the following:
5-6 fist sized red potatoes, cut into bit sized pieces
1 tbsp rosemary
1 tbsp onion powder
1 tbsp garlic powder
juice from 1/2 lime
6-7 cloves of garlic, minced
1-2 tbsp corn oil (or any other oil suitable for high temperature cooking)
garlic salt and flake red pepper to taste
Pre-heat your oven to 375F/190C. Place the potatoes and the rest of the ingredients into a large bowl and stir until they’re evenly coated. Spread them out on a foil lined sheet and bake. Depending on the size, they’ll be ready after 40 minutes if they’re on the small size (3/4 inch cubes) and longer if they’re bigger.
We served this up with some steamed asparagus. I trimmed the asparagus and steamed them in the microwave by adding a little water to the bottom of a large bowl and the asparagus on top. Three minutes was all it took for lightly steamed crisp veggies.
We also tried something new: vegan mahi mahi from Veggie Brothers. I’m usually wary of vegan meats because they’re usually ersatz and expensive. I was impressed by the flavor and texture, especially given the attractive appearance. It was tasty but overpriced. We bought a ‘single serving’ and split it. At $5 per person, it wasn’t quite worth it. I do look forward to seeing more from them and hopefully a price drop.
This is Brent and Christie, signing off!
I love the way you use garlic… 6-7 cloves – yes, please! 🙂
Roasted Potatoes are my ultimate comfort food. Sometimes I throw in a sweet potato for color, but now I gotta try your spice blend!
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