Sunday, March 10, 2013

the fit beast feasts: herb roasted red potatoes

besides pioneer ancestry that helped settle the state that gained popularity through napoleon dynamite, my love of idaho runs deep.

at the age of 17, i moved from phoenix, arizona, to a seemingly rural farm town to attend college.  i remember pulling up to the city limits and seeing abandoned trucks and farm equipment all over the place.  i begged my dad to turn the truck around.  he didn't.

for the next few years, i experienced freezing tundra-like winters, bone chilling winds, beautiful summers, and loads of potatoes from local farms.  my white mashed potatoes would magically turn yellow when i'd add pounds of butter to them.  i loved them.  there was something so comforting about mashed potatoes and they became a staple in my unhealthy college diet.  i, also, wound up falling madly in love with the state...before napoleon.

potatoes have gotten a bad rap, mostly because of the deep fried versions that clog our arteries and the fact that they're the main vegetable kids eat anymore, but honestly, they're not all that bad for us.  potatoes are one of the more calorie-rich vegetables but they still have the same nutritional benefits that lighter veggies do.  fat and cholesterol free, they're ideal foods to include in your diet if you're trying to slim down.  one of my favorite potatoes to include in my lean and clean diet are red potatoes.

red potatoes are rich in fiber and loaded with vitamins and minerals.  fiber-rich veggies, like red potatoes, reduce your risk of obesity and cut your risks of having a heart attack, kidney stones, strokes, diabetes, bone loss and cancer.  just don't rely solely on potatoes at the expense of other healthy vegetables.  make it your goal to eat more fresh produce-based complex carbohydrates, over potatoes whenever possible.  but if you're craving a little starch and can afford it in your diet, try out my herb roasted red potatoes!

2 pounds red potatoes, washed and quartered
2 tsp dried rosemary
olive oil

place your baking sheet in the oven to preheat right along with the oven to 375 degrees.  the end result will yield a crispier potato that i can't resist.
in a large bowl, toss together the potatoes, salt, and rosemary.  drizzle in only enough olive oil to lightly coat the potatoes.
once the oven and baking sheet are heated, dump the potatoes onto the baking sheet.  they'll immediately start to sizzle, cook, and crisp up (rather than taking forever on a cold baking sheet).
bake for 30 to 40 minutes, until potatoes are tender and crisp.

yields 8 servings

nutritional facts, per serving
calories  126
fat (g)  1.84
carbohydrates (g)  18
protein (g)  2.14

eat clean.  live lean.  live better.  live longer.

1 comment:

  1. Sounds sooo good. Will try. I've been eating more roasted veggies and loving them.