I’m pretty sure I’ve never met a carb I didn’t love, but the more I listen to my body, the more picky I am about what kind of carbs I eat. I stay away from wheat/gluten as a general rule but I love corn, rice, quinoa and especially potatoes.
This recipe is for my favorite potatoes. I typically use it with sweet potatoes, but it works great with regular potatoes too. I prefer Yukon gold or red over russet, but I’ve used it with the purple fingerling potatoes and honestly, you can’t go wrong.
My Favorite Potatoes
1.5 lbs potatoes of your choice
extra-virgin olive oil
Preheat oven to 425. Wash and dry potatoes. Slice potatoes 1/2 inch rounds, then cut each round into smaller chunks. The key is getting the potatoes diced up small and uniform.This helps the potatoes cook quickly and evenly. Throw diced potatoes into a large bowl and toss with olive oil. Start with a Tbsp then add more if necessary. You want them to be coated, but not swimming in oil. Season with salt and pepper then spread on a baking sheet and roast for 25 minutes until they begin to brown. You want the outside crisp and the inside soft. Stir once or twice during roasting to get them brown on all sides. Serve hot.
I LOVE to do this with sweet potatoes as a side dish to grilled burgers and as a healthier alternative to french fries. In fact, the picture above is sweet potatoes. I usually buy the garnet ones but these were Japanese sweet potatoes and were a bit more mild in flavor and obviously lacking beta carotene but equally delicious.