Roasted Potatoes w/ Rosemary
Photo by TheKitchn
Potatoes have a gained a bad rap since they are a starchy vegetable; however, they contain nutrients that make them a perfect starch to add to any meal. Potatoes are part of the nightshade family and related to tomatoes, eggplant, and peppers. Cooked potatoes, with the skin, are a good source of many Vitamins C andB6, Fiber, Potassium and Folate. Potatoes also contain a variety of antioxidants; purple and red skin contain the highest amount of polyphenols.
Selection & Storage: The best selection of potatoes can be found in this week's CSA box, or at your local farmers market. When selecting potatoes make sure that they are firm and without dark spots. Store potatoes in a cool, dark place. Storing at temperatures slightly about refrigeration is a great way to extend shelf life and maintain vitamin C content.
Photo by TheKitchn
Roasted potatoes w/ rosemary:
INGREDIENTS
2 lb. Potatoes
1 tablespoon
extra-virgin olive oil
1 tablespoon
dried rosemary or 2 tablespoons minced fresh rosemary
2 teaspoons
kosher salt
Recipe
Preheat the oven to 425°F. Line a baking sheet with foil or a nonstick baking mat.
Halve the potatoes and chop them into bite-sized pieces, leaving the skins on. Transfer the potatoes to a large bowl and toss with the olive oil, rosemary, and salt. Make sure the potatoes are evenly coated with oil.
Spread the potatoes out on the baking sheet. Bake for 45 to 50 minutes until the potatoes are deeply golden, stirring every 15 minutes. Serve while still hot and crispy.