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I would often make some style or variety of potato as a side dish for dinner.  I knew Rob would like it and it was a quick and easy side dish.  When Rob was diagnosed with diabetes three years ago, one of the things we changed was how often we ate potatoes.  With its high starch content, it wasn’t a healthy option.  We still have potatoes, but usually for special occasions or holidays.

I had originally planned to make my Southwestern Potato Salad for a gathering last week, but I just ran out of time (and energy) to be able to get it done.  So, instead of seeing the potatoes go bad, Rob and I decided to cut them up and roast them in the oven so they wouldn’t go to waste.

They are simple and easy to make and they are a perfect accompaniment to many dishes!  They work well with casual dishes like burgers and hot dogs, but also go well with steak or my chicken cutlets!  Cut them into wedges and you have homemade healthy steak fries!  Your kids will love them – and probably won’t even notice the difference!

Rosemary Potatoes

Potatoes (Baking Potatoes; Yukon Gold; or Red Bliss), cut into wedges or quarters
Olive oil
Dried rosemary, salt, and pepper

1)  Preheat oven to 350 degrees F>
2)  In a large bowl, drizzle olive oil over the potatoes and season with rosemary, salt, and pepper.  Mix well.
3)  Spread potatoes evenly on a cookie sheet and bake in the oven about 20-30 minutes or until the potatoes are fork tender.

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