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Rosemary Potatoes


by Marla Murphy January 02, 2015 10 Comments

Deep down in my Texas heart ….. I genuinely and secretly LOVE potatoes… But my dietitian head is always reminding me that they aren’t the best choice nutrition wise, so what’s a girl to do?! Instead of completely ignoring my cravings and then wind up overeating on another food that is still not what I want, I choose to cook with the best ingredients and watch my portions (1/2 cup of plain cooked potatoes= 57 calories, 0 grams of fat, 13 grams of carbohydrates, 1 gram of fiber and 1 gram of protein)…. This option is a win-win!

Also, I know eating healthy can be hard with a spouse. My husband is relatively healthy and likes to eat healthy foods but he can pretty much eat whatever he wants and not gain a pound so there is always a push-pull between us about the menu and this recipe is one of my husbands all-time favorites so I try to make it for him once a month so he doesn’t feel like ‘he is living in a rabbit cage’. His words not mine!

Now on to today’s ridiculously amazing recipe and I also like to bring this as a side dish to dinner parties!

Rosemary Potatoes
Serves 6
Prep Time: 10 min 
Cook Time: 30 min 
Ingredients
  • 2 pounds Yukon gold or russet potatoes
  • 2 tablespoons of extra virgin olive oil
  • 1-2 sprigs of fresh rosemary, chopped
  • dash of salt and pepper, to taste
Instructions
  1. Preheat the oven 400 degrees and on the stove fill a large pot with water and bring to a boil.
  2. Wash and remove any blemishes from the potatoes and cut them into irregular cubed shapes, about 1-2 inches each. Once the water is boiling add the potatoes, cover the pot and lower the temperature to simmer. Cook the potatoes for about 10 minutes- the edges might fray a little and the skin might be coming off - this is perfect!
  3. Drain potatoes well, then place them in a large mixing bowl, stir in the olive oil, salt/pepper and half of the chopped rosemary. Then spread potatoes evenly on to a baking sheet (be sure they aren't touching) and sprinkle the rest of the rosemary on top. Place in the oven to for 20 minutes total and after the first 10 minutes flip the potatoes and bake for the remaining 15 minutes. Serve hot and enjoy!
calories: 159
fat: 5g
protein: 3g
carbs: 27g

 

IMG_8789For today's recipe I used the Yukon potatoes. IMG_8822 Even though white get a bad rap- they do still have nutrients! Real food is always the best choice over fried processed foods! White potatoes contain:vitamin C, potassium, vitamin B6, niacin, thiamin and the skin is an excellent source of fiber. IMG_8841 Sweet potatoes ARE more nutrient dense and a better choice but it is okay to enjoy white potatoes once in a while :)

IMG_8895This photo just makes my foodie heart- fall in love! IMG_8882IMG_8887

Do you ever eat white potatoes? If so, how do you like to cook them? 

Love, Marla


Marla Murphy
Marla Murphy

Author



10 Responses

Laura Wilder
Laura Wilder

June 23, 2016

Oops, I meant to add that I like cooking left over boiled potatoes in olive oil in my black skillet in the morning as a side for fried or scrambled eggs, seasoning with sea salt and pepper and sometimes a little cayenne. That was my whole reason for posting, but I forgot.

Laura Wilder
Laura Wilder

June 23, 2016

Hi Marla,

I enjoy reading your blog posts and checking out your recipes. I also love your common sense approach, especially not denying yourself food you love, just being mindful of the portion size and how often you eat it. It also helps to hear that your hubby doesn’t want to live “in a rabbit cage”, haha, that made me smile as my guy is a meat and potatoes man for sure. I’ve often used that as an excuse not to eat as healthy as I should, but your examples show me that I can do it and still keep him happy, too. Keep up the good work and congratulations on all you’ve accomplished this year!

Marla
Marla

June 23, 2016

Thanks for reading :)

Tammy
Tammy

June 23, 2016

Thanks for the great information you post about nutritional valves. It sure help me to make better choices. Tasty recipe!

Lacey
Lacey

June 23, 2016

http://pinterest.com/pin/12666442678182906/

Lacey
Lacey

June 23, 2016

Marla,

I’m a friend and coworker of Jenna’s. I’ve been following your blog since she introduced us to it last year. I just made some yummy sweet potato cakes with rosemary. However, I think the Parmesan cheese is what made is so yummy and took away from the healthy factor. If you know of a way to make it healthier, I’d love any suggestion! If not, I at least wanted to share it with you.

Keep up the good work!

Marla
Marla

June 23, 2016

Thanks so much for reading and commenting Mary!! I know the feeling of marrying a meat and potatoes guy too- lol never easy but he will come around! My secret is to make sure you cook the ‘meat & potatoes’ (these I prepare ahead of time on sunday in bulk) but then introduce a new recipe as well- that way he doesn’t feel like he doesn’t have anything to eat – 99% of the time Ryan ends up loving the new recipe and I can start putting it on our weekly menu with no complaining! I know it sounds like extra work but it saves us from a lot of arguments over dinner choices and he doesn’t feel the need to automatically tell me he doesn’t like my recipe just to ‘stick it to me’. Lol I always feel bad that he married a dietitian but he will be happy with it in the long run! Ha!

Marla
Marla

June 23, 2016

Hey Lacey- the parmesan can be a little heavy in some recipes! I would recommend starting with cutting the cheese portion in half and see if that helps! Also- I will try to make this recipe healthier and do a blog post about what ingredients I chose! Thanks for the idea and thanks for reading!

Marla
Marla

June 23, 2016

Hi Lacey! Those potatoes look great! I will have to give them a try!

Marla
Marla

June 23, 2016

I love this!! I will need to try this! Thanks for the idea :)

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