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Tuesday, September 16, 2008

EAT: Roasted Potatoes with Rosemary

It's Tuesday! That means it's time for the Tasty Tuesday recipe. This week, to celebrate the potato harvest, we have Roasted Potatoes with Rosemary. Adding rosemary to foods high in starch like potatoes cooking at high temperatures (above 120 C and 250 F) reduces a carcinogenic chemical called acrylamide that is produced during the cooking process. Read more about it.

1. I usually estimate one medium to large potato per person. No need to peel the potatoes either. Turn on the oven and set the temperature to 400 F.

2. Cut each potato into thick slices as shown in the picture. Just about any type of potato works. Most recipes specify Yukon Gold, but I don't usually see these in the organic section so I opt for red potatoes.

3. Place potatoes in a glass or stainless steel bowl. Using a scissor, cut up several sprigs of fresh rosemary and add to the potatoes in the bowl. Reserve a few sprigs of rosemary for garnish.

4. Add a tablespoon of olive oil so that potatoes are coated when mixture is stirred. Be generous. Olive oil is a fat that's good for you. Transfer potatoes to a glass baking dish and place in the oven.

5. Cook for about 20 to 25 minutes. Potatoes are tender when pierced with a fork. Remove from oven and let cool. Season with salt and pepper to taste.

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