So many things run through my mind when I smell the sweet smokey scent of fresh out of the oven roasted potatoes. None that are interesting enough to share.
Everyone I talk to has a love/hate relationship with carbs and that just makes me sad. Food is happiness, carbs are uplifting (literally providing you with energy) and everything in moderation is good for you.
Look, I’m not a health professional and never claim to be, but I do know the choices we make when it comes to the foods we eat are important BUT a scoop of these CRISPY ROASTED POTATOES never hurt anyone.
Here are my food tips for the day - eat local when you can, a protein with each meal (plant based fish meat), add some fiber and colour is key, eat the rainbow.
Now go on and be your bad ass self - you’ve got this ❤️
CRISPY ROASTED POTATOES
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 -6
Author: Mary Mammoliti | Kitchen Confession
INGREDIENTS
3 lbs mini golden & red potatoes, halved
2 Tbsp unsalted butter, melted
1/4 cup olive oil
1 1/2 teaspoons paprika
1 1/4 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/3 - 1/2 teaspoon chili powder
1/4 teaspoon pepper
1 teaspoon salt
INSTRUCTIONS
Halve potatoes and place inside a large bowl. Set aside.
In a smaller bowl, combine the melted butter, olive oil, spices and stir to combine.
Pour the olive oil mixture over the potatoes and stir to coat.
Spread the potatoes on the baking sheet.
Bake at 450 degrees for 35 minutes, stirring every 10 minutes.
Season with more salt if desired.
