I’ve had a lifelong love affair with potato chips. No amount of schooling in nutrition, knowledge of nutrition facts labels, or well-meaning input from health-conscious friends can deter me from my love. That’s not to say I eat them frequently — a few times a month, maybe. But, I do love ’em. “What??” you say? “A dietitian that loves potato chips?” Perhaps you missed my very public confession. But, hey, don’t knock the chip! If you’re gonna eat “junk,” potato chips aren’t a terrible choice. Think about it: the best kinds only have 3 ingredients – potatoes, oil, and salt. And you can actually pronounce each ingredient without a PhD in biochemistry 😉
That said, I do believe roasted potatoes are my most favorite way to eat spuds. In the past, I often have taken the lazy route and made them with Lipton Onion Soup mix. Talk about complicated ingredients! I was fresh out of Lipton, not to mention the many ingredients that go into it, such as hydrolyzed soy protein, caramel color, monosodium glutamate, disodium inosinate, and disodium guanylate. Holy sodium! So, I threw together a new version, and am happy to report it was seriously delicious. The house was filled with an incredible aroma, and they turned crispy and golden, just the way I like them! They were the perfect addition to the oven-fried haddock I made for my mum’s birthday dinner, and were a hit with everybody, even the youngest, who actually had seconds!
If you’re looking for a yummy new way to dress up your typical spuds, try it!
Rosemary and Thyme Roasted Potatoes
Serves 6-8
6 baking potatoes, peeled and cut into 1-inch cubes
3 tablespoons olive oil
1 tablespoon melted butter
3/4 teaspoon ground thyme
1 – 1/2 teaspoons rosemary
2 teaspoons chopped garlic
salt and pepper to taste
Preheat oven to 425 degree F
Combine all ingredients in large bowl and mix until all potato pieces are well-coated with oil and seasonings. Spread out onto a cookie sheet (the kind with sides) and roast for approximately 40 minutes. Half way through cooking, give them a good turn to prevent sticking.
Enjoy!
I am soooo making these tonight! Actually I’m going to prep them now. Yum!
Let us know how you like them!
Jules, you should try these with red potatoes, no peeling required! Also, I highly reccomend growing your own thyme and rosemary in a planter or pot this summer. You’ll end up using the herbs in everything from potatoes and roast chicken to grilled pork tenderloin. Definitely worth it!
Yeah, I’ll grow my own herbs someday. Right now the “juggling” part of JWJ is seriously overactive with kids’ sports and work stuff, so there is very little in the way of ‘household management’ going on. Maybe I’ll just throw some dirt in the corner of the kitchen and start a garden. I’m quite sure nobody will notice, except maybe the cat.
Last weekend I ate at Matt & Amy’s vacation house. They served the most delicious potatoes. I asked Matt and he said they are red potatoes quartered and sprinkled with olive oil. In a plastic bag put package lipton onion soup and shake the potatoes in them. Then cook in the over. They were delish!
Aunt Jackie
They are delish, agreed. I’m psyched these were just as good though, in an effort to decrease the sodium. BTW, how come I’ve never been invited to Matt & Amy’s vacation house??