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Herb-Roasted Potatoes
Prep: 10 minutes/ Cooking: 30 to 45 minutes/ Yield: 8 servings
Potatoes rank 80 on the glycemic index, but donıt rule them out. Theyıre packed with potassium, filling, and relatively low in caloriesas long as you donıt drown them in gobs of butter or sour cream. For a blood-sugar balancing meal, serve with a modest portion of protein and a generous helping of cooked kale, collards, broccoli, asparagus, or a tossed green salad. Leftovers make a great breakfast or dinner side dish and are fantastic added to a main-course salad with meat.
Ingredients:
2-pounds firm, unwrinkled potatoes, free of soft or dark spots, sprouts, and greenish skins:
Yukon gold, yellow Finn, butterball, or other
2 tablespoons extra-virgin olive or coconut oil or clarified butter or ghee
2 teaspoons dried, crumbled herbs or herb blend:
basil, oregano, thyme, sage, rosemary, or some combination, or Herbes de Provençe
1/4 teaspoon black pepper or 1/2 teaspoon lemon pepper
1. Preheat oven to 400 degrees F. Scrub and rinse potatoes. Trim away rough spots, eyes, or sprouts. (Discard any potatoes with greenish skins; the solanine they contain can make you sick.)
2. Cut potatoes in half lengthwise and place cut side down on a cutting board. Cut each half into 2 to 4 pieces lengthwise, then crosswise to make 1-inch wedges. Toss with oil, herbs, and spices to coat and arrange in 18x9x2-inch pan lined with parchment for ease of cleanup.
3. Roast in center of oven for 20 minutes. Turn wedges with metal spatula, scraping to remove stuck bits, then roast until tender and slightly golden, 15 to 20 more minutes.
4. Serve warm or chilled. Cover and refrigerate leftovers and use within 4 days.
1 serving: 119 calories, 2 g protein, 20 g carbohydrate (1 g fiber), 4 g fat, 12 mg calcium, 4 mg sodium
Variations
* Save time. Buy baby potatoes (fingerling or 1- to 2-inches long). Wash, trim if needed, halve, and add to prepared pan. Bake, shaking or stirring every 15 minutes, until tender.
* Herb-Roasted Potatoes & Onions: Slice 1 medium red, yellow, or white onion into thin crescents; toss with potatoes before roasting. Onions will shrink as they cook and resemble bacon bits by the time potatoes are done.
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