Fresh red potatoes are a staple in our home that EVERYONE likes. You’ll recall I’ve mentioned I have a few picky eaters, so finding a food they all enjoy is tricky. I believe the family member who loves red potatoes the most is my youngest daughter. Not only does she like eating them, but they are one of her specialties. She is becoming quite the little chef.
Red potatoes are good for you. A serving contains around 120 calories, 4 grams or protein, 3 grams of dietary fiber, and 26 g of carbohydrate. God created red potatoes to contain healthy vitamins like iron, vitamin C, vitamin A and calcium. Red potatoes are also gluten free, fat free, sodium free, and cholesterol free.
We typically roast red potatoes. Instead of adding butter, sour cream, and other less healthy ingredients, we add fresh herbs, extra virgin olive oil, sea salt and pepper. My princess has given me permission to share our recipe with you today!
Put all potatoes into a gallon storage bag or a large plastic container with lid. Before sealing, add oil and seasonings to bag or container, seal, and shake until potatoes are coated. (You could also add a tablespoon of minced garlic to change it up a bit!)
Line a baking sheet with aluminum foil and spread a thin coating of oil on the foil. Arrange potatoes on baking sheet. Bake in 400 degree preheated oven for 45 min to 1 hour depending on the size of the wedges.
Serve with a lean protein and lots of veggies on the side. This particular week we received cabbage from our brown box co-op so we made homemade coleslaw. Not the healthiest veggie, but those picky eaters don’t like steamed cabbage. As you can see, we’re also working on portions (should be more veggies and less potatoes plated, but we have a big starch consumer in our home, a typical “meat and potatoes man”. Ha! Ha! Enjoy!
