Slow Roasted Potatoes with Herbs
Oh how I love potatoes. I find they get such a bad rap too! Yes, they are high in carbs but if you eat the skin, they're actually a pretty good source of vitamin B6 as well as potassium, copper and vitamin C. And of course (again with those skins), fiber, which we all know and love. Potatoes also have flavonoids (which are credited with improving heart health) and quercetin with may give an immune boost.
So my point is, don't skip the white potatoes, eat them with the skins, in moderation, and enjoy their wonderful taste. This is a great way to enjoy them in a simple dish replete with delicious herbs. In this recipe I suggest using fresh sage (because it smells like heaven) but I've honestly made this same dish with other herbs (parsley, dill, rosemary) and even dried herbs if I'm all out of fresh. So get creative and get cooking!
- Potatoes of choice chopped into small chunks (about 4 cups worth) - I love fingerling or new potatoes but use what you've got
- Olive oil
- Sea salt
- about 1/3 cup packed chopped fresh sage or 2 TBSP dried herb of choice
- Preheat oven to 400 degrees F
- Place chopped potatoes in oven-safe baking dish (I'm a big fan of ceramic)
- Drizzle generously with olive oil and sea salt to taste
- Sprinkle fresh or dried herbs on top of potatoes and mix well with a large spoon
- Bake until golden brown + slightly crispy (about 40 minutes)
Enjoy these sweet, simple potatoes. And let me know what you think!