Rockin’ Red Potatoes

Do you know how much I love potatoes? THIS MUCH *stretches arms out wide* Potatoes are awesome. I think they’re kind of underrated, because admittedly, they’re not the most flavorful thing in the world – but maybe what makes them so great is how they can be dressed up in so many different ways. Recently, I had an influx of red potatoes as Matt and I both bought bags of them without realizing we already had them. I decided to utilize the massive herb garden at our house and make herb potatoes. While the points value isn’t super low (6+ per cup), potatoes are so filling that you don’t need a massive serving, and these kind of feel like junk food because they’re so yummy. Roast them until they’re golden brown and crunchy and you’ll think, “What diet?”.

Crispety Crunchy Golden Deliciousness

You need:
5 Large Red Potatoes, scrubbed,cut into chunks and then rinsed (removes extra starch)
2 Chopped Green Onions
2 TBSP Olive Oil
2 TBSP Water
2 TBSP Fresh Rosemary
2 TBSP Fresh Oregano
2 TBSP Fresh Thyme
2 Garlic cloves
Salt to taste

Green Goodness

Preheat your oven to 400. In a food processor, add all of the washed herbs (stems removed), green onions, 2 tbsp olive oil, garlic cloves, salt and water.

Slime!

Pulse until it’s a paste – it’s ok if it still has some herb texture. In a large mixing bowl, toss the raw potatoes with the herb paste until the chunks are coated.

Spread on a pan so they get nice and tan!

Arrange in a single layer on a baking pan and roast until they’re brown on the sides and easily pierced with a fork.

Finito! Bon Apetit!

Eat one serving, resist seconds, pretend you didn’t eat five more of them off the baking sheet, and enjoy!

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Alyssa Curran