Even though white potatoes are now allowed on the Whole30, I'm trying not to over do it. I love getting an array of different vegetables in while doing a Whole30, so white potatoes will be more of a treat than an every day thing!
And when that treat comes, I will be making these simple Italian herb roasted red potatoes. They come together in no time at all and are just the carby goodness you sometimes need.
ITALIAN HERB ROASTED RED POTATOES RECIPE
Recipe Ingredients:
3 lbs of small red potatoes, quartered
2-3 TBSP of cooking fat of choice, I used olive oil
2 TBSP dried Italian herb seasoning*
salt, to taste
pepper, to taste
Recipe Directions:
- Preheat oven to 400 degrees F.
- Prep potatoes. I prefer to leave the skin on, but you can peel if you'd like.
- Add quartered potatoes to a large bowl and drizzle olive oil or other cooking fat of choice (avocado oil, coconut oil, etc). Liberally season with salt, pepper, and Italian herb seasoning mix. With a large spoon, toss the potatoes until every piece is well coated with oil and seasonings.
- Lay the potatoes on a baking sheet in a single layer.
- Roast, uncovered, for about 30-40 minutes or until done, flipping halfway through.
- Enjoy!
*My Italian Herb seasoning mix has marjoram, oregano, thyme, rosemary, savory, basil, and sage. Feel free to just use those herbs if you don't have a mix handy!
Until next time!
SMP
So I've been craving potatoes...white potatoes. It has been a while since we have made the switch to the sweet potato for a more nutritional punch, but that doesn't seem to matter to the tiny human in my belly.
So I went out and bought some russet potatoes and I've been making some delicious and easy concoctions on the cast iron skillet. There is something extra special about the way the cast iron gives these potatoes a golden brown crust. Amazing.
Without further ado, here's the easy recipe for what we like to call "smashed potatoes."
Cast Iron Smashed Potatoes
Serves 4-6
Recipe Ingredients:
5 russet potatoes, already baked/cooked
1 onion, diced
Ghee, or cooking fat of your choice
Olive oil
Garlic powder, to taste
Dried oregano, to taste
Salt & Pepper, to taste
Recipe Directions:
1.) Bake your potatoes in the oven, or microwave in a bowl for 15-17 minutes. Roughly smash your potatoes with a fork, keeping the skin.
2.) Heat up cast iron skillet over medium heat, just until it starts to smoke a tiny bit.
3.) Add enough ghee, or other cooking fat, to cover the pan and add your diced onions. Sauté until soft and brown.
4.) Add your smashed potatoes to the cast iron and season to taste with salt, pepper, garlic powder, and oregano. Drizzle some olive oil to moisten your potatoes a bit. I just eye ball everything so maybe 2-3 tablespoons?
5.) Let the potatoes sit in the pan for 2-3 minutes, untouched, allowing the bottom to brown and crisp up.
6.) Carefully flip your potatoes so that the top gets a chance to be on the bottom and experience the crisping power of the cast iron.
7.) Once your potatoes are browned to your liking, do a final taste test and adjust seasoning, if necessary.
8.) Serve up and enjoy!
These potatoes are fabulous for breakfast with a side of bacon and eggs or for dinner with some delicious steak or pork.
Who am I kidding?
These are delicious with anything!
XOXO,
SMP
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