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?”.
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
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.
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.
Arrange in a single layer on a baking pan and roast until they’re brown on the sides and easily pierced with a fork.
Eat one serving, resist seconds, pretend you didn’t eat five more of them off the baking sheet, and enjoy!