TINY Kitchen Roasted Ruby Potatoes
Sure, a meat and potato dinner harkens back to grandma and grandpa's house, but these days there's so many tasty ways to prep potatoes of all kinds, that these little buddies can serve as an awesome staple to keep in the house. They can be stored for a long time, are inexpensive, and despite their bad rep as an empty-calorie starch, potatoes actually pack a nutritional punch. Instead of buying the big Idaho baking potatoes, I prefer red or ruby gold because they're easy to slice, dice and prepare in a variety of ways; one of which - and my favorite - is roasting! I find this an easy and yummy way to serve up a delicious potato side.
So the next time you're searching for an accompaniment to your pot roast, grilled salmon or pork chops, give these easy roast potatoes a try!
INGREDIENTS
28 oz ruby gold or red potatoes
3 tbs olive oil (or coconut oil)
2 cloves garlic, minced
1 tsp oregano
3/4 tsp thyme
Fresh cracked black pepper and salt to taste
DIRECTIONS
Preheat oven to 375 degrees
Wash and slice potatoes in half, leaving skin on
In a medium bowl, combine olive oil and spices
Add potatoes, toss until evenly coated
Add garlic, toss again
Give potatoes a good coating of salt and pepper to taste
Lay out across greased baking sheet (with small lip/edge)
Bake 25-30 minutes or until nicely browned
Tip: Check potatoes at 20 minutes, turn so they evenly roast
Allow to cool 3-5 minutes before serving
