Wednesday, March 3, 2010

Ode to Potatoes

If I have to be stuck on a proverbial deserted island, then please drop me off with a few bags of potatoes. I love them mashed and boiled, roasted and fried. Ok, I'll even admit that sometimes I zoom by a Wendy's drive through window to get French fries....

Potatoes are tasty, versatile and, according to the Gerson Therapy Diet, very healing and nutritious.

My rosemary plant moves in with me for the winter and there is nothing like fresh rosemary roasted along with potatoes! How about a yummy, cozy variation of good old roasted potatoes, which can be a perfect main course or a side dish at a family gathering? Here we go!

Roasted Rosemary Potatoes Mix

2 sweet potatoes, peeled and cut into 1"-2" cubes
4-5 white or yellow potatoes, peeled and cut into 1"-2" cubes
1 large onion, cut in half, then sliced into 1/2 rings
5 cloves of garlic, peeled
2-3 Tbsp of unrefined sunflower oil (you can use olive oil instead)
Few springs of fresh rosemary
Salt, pepper to taste
Your favorite spices: anything from red pepper to paprika - be creative!

Pre-heat oven to 400 degrees. Place potatoes, onion, garlic, and rosemary into a roasting pan, sprinkle with oil, salt, pepper and spices if using. Mix well. Bake for... I dunno... until done... about 20 minutes, stirring at least once in the process. Enjoy!

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