You say Potato, I say Potahto…. Let’s just agree that however you say it, potatoes rock!
They are so darn versatile and go with any meal throughout the day. Morning hash browns, fried up nice and crispy of course, homemade fries at lunch (or the accidental trip through the Chic-fil-a drive through), baked or mashed for dinner… the list is endless, but one thing is for sure, Americans loves potatoes! Did you know that the average American consumes 110# of potatoes per year and Europeans consume twice as many!
While some people avoid nightshades (not exactly on the top ten list for autoimmune or inflammatory issues) AND we should by no means consume heaping bowls of rich and creamy, buttery mashed potatoes daily, they do have some redeeming qualities nutrition wise. Potatoes are sodium free. A medium potato contains 45% of your daily recommended Vitamin C making them a valuable antioxidant. They have more potassium than bananas and have 3g of fiber. Now, let’s be real here… if you are like me and roll your potato in sea salt, pepper & olive oil before you bake it then slather on organic butter and sour-cream, grated raw cheese and some uncured bacon bits on top I wouldn’t exactly call it a low-calorie or healthy food when it’s all said and done…but by golly it tastes soooo good!
side note: I hope you aren’t made at me for telling you that you can’t eat mashed potatoes every day.
Anyhow… we don’t eat them too often in this house, but when we do, my Rosemary Potato recipe is my go to. The ingredients are simple, making it a snap to throw together and they are always a hit with company.
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Passive Time | 15 minutes |
| Servings |
1 cup
|
- 3 pounds Potatoes-small I prefer a medley of gold, red and purple potatoes and ALWAYS go with organic/non-GMO spuds please!
- 1 Medium Onion- diced Sweet, yellow, white or red is fine
- 3 tbsp Rosemary- fresh finely diced Separated 2 tbsp and 1 tbsp
- 3 tsp Sea salt-fine Separated in to 2 tsp and 1 tsp
- 1.5 tsp Black pepper- fine Separated in to 1 tsp and .5 tsp
- 1.5 tbsp Paprika Separated in to 1 tbsp and .5 tbsp
- 1 tbsp Garlic -minced
- 2/3 cup olive oil Separated in to 1/3 cup and 1/3 cup
Ingredients
|
|
- Pre-heat oven to 375 degrees
- Chop potatoes in to 1/2" cubes and place in a large mixing bowl
- Dice the onion and add to the potatoes
- Add 2tbsp rosemary, 2 tsp salt, 1 tsp pepper, 1 tbsp paprika and 1 tbsp garlic
- Add 1/3 cup of the olive oil and stir to combine all ingredients
- Cover and let sit for 15 minutes to marinade
- Drain excess liquid off potatoes-as potatoes have a lot of moisture so you will have a little bit in the bottom of the bowl after they marinade. I just tilt the bowl and let it drizzle out. You don't want to use a strainer or let too much olive oil go
- Pour potatoes in to a large baking dish , cover with foil and bake for 30 minutes
- Uncover and stir in remaining 1/3 cup of olive oil, 1 tbsp rosemary, 1 tsp salt, 1/2 tsp pepper and 1/2 tbsp paprika
- Put back in the oven for 30 minutes uncovered or until the potatoes are very tender.
- Stir again and add more salt and pepper to taste if desired
- Turn oven to broil and crisp up the potatoes for 2-5 minutes or to preference. Watch them closely and stir as needed. They are DELICIOUS when they are super tender with a touch of crispiness!
- Dig in!
I love this recipe to go alongside a nice pork roast, steaks, baked chicken, etc but I think I love them even more reheated in the morning with a fresh egg over the top, chopped up spinach and a sprinkle of raw cheese!
The recipes, stories and photography on my blog take a lot of testing and time and I do appreciate it if you use them that you give proper credit and link back to my blog. If you make changes to something I created, it’s still a nice gesture to link back to my blog and mention where it originated from. If you ever have any questions about sharing content, don’t hesitate to contact me! thanks ya’ll…happy sharing!
How do you like your tators cooked?
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