Thanksgiving is fast approaching, and what side dish is more well-known (or loved!) than potatoes? While mashed potatoes tend to be a staple for this holiday, they can be laden with un-necessary calories, saturated fat, and simple carbohydrates. But that doesn’t mean all potatoes are bad for you, nor should you for-go them on your menu this year! Roasted potatoes make for a delicious and satisfying side dish, while still providing you with a good source of fiber, vitamin B6, vitamin C, antioxidants, and minerals such as potassium, copper, manganese, phosphorus, niacin, and pantothenic acid. There are different types of potatoes, and it’s important to note that colored potatoes are rich in carotenoids and flavonoids. which, while contributing to eye health, also contribute to the rich pigmentation of the potato. So this year, try out our Roasted Colored Fingerling Potatoes in lieu of traditional mashed potatoes—this beautiful side dish is sure to be a hit on your Thanksgiving table, and will provide your guests with a great source of nutrition without sacrificing any flavor!
Serves: 4 – 4 oz servings
1 pound fingerling potatoes (preferably organic), washed and cut in quarters, or half inch pieces
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1/4 teaspoon sea salt
1/2 teaspoon black pepper
Fresh thyme (optional)
Preheat oven to 425° F
Combine potatoes, olive oil, rosemary, sea salt, black pepper and thyme (optional) in a large bowl, mix well to coat. Arrange potato mixture on a parchment lined cookie sheet.
Bake at 425° for 25-30 minutes or until potatoes are tender. Stir them after 15 minutes.
These potatoes are delicious dipped in a flavor dipping sauce, like spicy ketchup, sriracha mayo, or hot sauce. You can also cut the potatoes lengthwise and serve them as an alternative to french fries. Parchment paper is not necessary, however it makes cleanup easier.