Wednesday, June 20, 2012

Rosemary and Leek Roasted Red Potatoes

A delicious side for any meat, poultry, or fish!

Happy Wednesday, Friends! I asked on Facebook the other day what types of recipes you’d like me to post in the weeks to come. Fast, easy, meals and side dishes with minimal ingredients topped the list. These Rosemary and Leek Roasted Red Potatoes are super simple to make and they are a wonderful side to chicken, steak, fish, or whatever you’re having for dinner. (Not big on potatoes? Note the health “swap”tion below!)

Rosemary and Leek Roasted Red Potatoes

Serves 3-4
Olive oil spray
5-6 medium red potatoes, organic preferred (cubed into bite-size pieces)
¼ cup leeks (sliced)
Olive oil spray
Pinch dried rosemary
Dash pepper
Dash sea salt
Preheat oven to 425 degrees. Use olive oil spray to coat the bottom and sides of an 8x8 baking dish. Spread raw, cubed potatoes in an even layer in the bottom of the dish. Place sliced leeks (if you don’t have leeks, you can use green or white onion) evenly on top of potatoes. Sprinkle a liberal amount of rosemary and a little salt and pepper on top. Place in the oven and bake for 35-40 minutes. Oven cooking times may vary, and larger chunks of potatoes will take longer to cook through.
Healthy “Swap”tion:
If you’re trying to cut carbs or just incorporate more healthy veggies in your diet, use quartered zucchini and squash pieces in place of the potatoes. Just wash and peel the veggies and then follow the rest of the directions above. You’ll want to bring oven temp down to 400 degrees, and reduce cooking time to about 25-30 minutes.
The Result:
Not only is this dish delicious, it makes the house smell divine while it’s cooking. This is one of my favorite side dishes to have with a nice steak. We pair it with a spinach salad, artichokes, or asparagus depending on what’s in the fridge.
Sometimes I double the batch, use a larger baking dish, and save the leftovers to have as breakfast potatoes the next morning. YUM!

Until next time,

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