Roasted Blue Potatoes with Fresh Herbs



I'm going to be honest, I'm not a big fan of potatoes. (Unless you happen to get your hands on a copy of my moms amazing sweet potato casserole recipe) So when I saw these blue potatoes at the grocery store, I decided to give them a shot. I usually never even consider having potatoes as a side dish but these were just too pretty to turn away.  And why not add a little color to your life? Ditch the plain old brown potatoes and prepare this dish with serious style. This recipe is simple, pretty, and adds texture to a main course. Plus it is a healthy alternative to the basic baked potato.

Because of their vibrant color, blue potatoes add a unique flair to everyday cuisine. In their native land of South America, they are often used in conjunction with herbs and spices to make salads and potato cakes, or they get sliced up, dried and eaten as they are. From a nutritional standpoint, these blue-pigmented heirlooms are high in anthocyanins (anti-oxidants), flavonoids, potassium, and fiber.

Potatoes are a part of the nightshade family, which for some can be a trigger for inflammation. This recipe is best enjoyed in the evening, as nightshades (as the name suggests) are easier to digest at night versus during the day time. The garlic in this recipe is a strong antifungal and antiviral, and the fresh parsley is loaded with Vitamin A and C.This combo in addition with the rosemary acts as a powerful combination for boosting the immune system and decreasing inflammation.
 





R E C I P E :

Oven Roasted Blue Potato Ingredients:

3 lbs blue potatoes
3 Tablespoons Olive Oil
3 garlic clove minced
1 1/2 teaspoons sea salt
1 teaspoon freshly milled pepper
1 1/2 teaspoons chopped fresh parsley.
2 teaspoons fresh rosemary
2 teaspoons fresh thyme
If you like brightness and acidity, consider adding a squeeze of fresh lemon.


D I R E C T I O N S: 

Preheat oven to 400F.
Halve the potatoes if they're small, quarter them if they're large.
Toss the potatoes with olive oil, garlic, salt, rosemary, thyme, and pepper until they're evenly coated.
Spread them out across a sheet pan.
Place in the heated oven and roast for 45 to 60 minutes, or until crisp and brown.
Twice during the baking time, use a spatula to flip and turn the potatoes so they bake evenly. Remove potatoes from the oven and toss with chopped parley and an optional squeeze of lemon juice.
Taste a potato section and adjust salt and pepper as needed. Serve hot.