I pray that potatoes are a good carb, so I always tell my body they are nourishing.  I do not want to live a life where potatoes are not involved.  These are good for breakfast, in place of fries, on top of any salad, for dinner or just a snack.  In my house, there is always ketchup involved and a lot of happy faces, because everyone in my family enjoys them.  I always have them on the side with my tofu scramble and toast.  I also use this recipe for my killer quesadilla.  I can’t explain how versatile this recipe is and how many different meals you can sue this as a base.  If you’d like to know when all these wonderful recipes will be released in my “almost finished” cookbook then just click HERE and you can get on the early bird list…we are just weeks away from the big day!

Prep + Cook Time 30 Minutes Serves 4

What you will need:
2 pounds red skinned potatoes, cut into 1/2-inch dice
2 tablespoon olive oil
1 tablespoon salt
Freshly ground black pepper (optional)

How it’s done:
Preheat the oven to 450°F.  Line a rimmed baking sheet with parchment.  In a large bowl. combine the potatoes, olive oil and salt and stir until the potatoes are evenly coated.  I do not use black pepper here, but if you love it, add some in.  Spread the potatoes on the prepared baking sheet, and bake for 30 minutes, flipping them halfway through until they are golden brown and tender in the middle.

Recipe Note:
Red potatoes are particular healthy because of the nutritions skin.  The skin alone contains fiber, B vitamins, iron, and potassium.

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