Everyone loves french fries now and then, but how about enjoying a potato just as tasty... with many more health benefits? Although available year round, potatoes are beginning to appear at Farmer’s Markets among the first of Fall’s seasonal root vegetables.
Potatoes have gained an unfortunate reputation as a white starch. They, however, are also a high fiber, health-promoting food and they deserve a new reputation for their ability to protect against heart disease , cancer and respiratory disease. They are rich in phytochemicals and Vitamins C and B6 and may also play a role in lowering blood pressure.
Potatoes come in more than 100 varieties in many shapes, sizes, colors and starch content. I like to seek out fingerling or small, new potatoes which are harvested before they mature in colors like red and purple to make this simple and classic side dish of roasted potatoes. Many of the vitamins and fiber are found in the skin so make sure to leave the skin intact when cooking.
Classic Rosemary Roasted Potatoes
1 ½ lbs roasted potatoes (small, round work best), sliced in half
1-2 cloves garlic, chopped
½ small red onion, chopped
2 Tbsps Extra Virgin Olive Oil
2 Tbsps fresh rosemary
Sea salt and black pepper to taste
Preheat oven to 450. Wash the potatoes well and slice in half. Add to a medium sized bowl with olive oil, garlic, onion, rosemary, sea salt and black pepper. Make sure potatoes, onions and garlic are coated well. Put the mixture into a shallow, lined baking pan or dish and bake for 50 minutes or until potatoes can be pierced with a fork and are golden-brown.