Wednesday, November 14, 2012

Rosemary Roasted Potatoes

Thanksgiving is next week! It seems to have snuck up on me again this year. I've been busy planning and adjusting my menu, and collecting the groceries I need. I love turkey but I'm not a fan of that messy, cumbersome turkey carcass. It always makes me feel like I should make soup and usually I can't make it happen. And if I don't make soup, I must be a bad person...sigh!

Instead, I'll be roasting a turkey breast. I'll still get the spectacular smell wafting through the house, and I'll even have leftovers, but no greasy turkey bones reproaching me the next day.

I have also decided not to make mashed potatoes, opting instead for a lovely combination of roasted red potatoes with sweet potatoes and mushrooms. The sweet potatoes are packed with beta carotene, vitamin A, fiber, B6, and vitamin C. Makes me wonder why I don't eat them by the bucketful. And they're so tasty!
Rosemary Roasted Sweet and Red Potatoes
Pre-heat oven to 350 degrees.
The Ingredients.
5 red potatoes
5 medium sweet potatoes
1 box whole mushrooms
2 cloves garlic, minced
1/8 cup good olive oil
Minced fresh rosemary (optional but a very nice addition)
1 teaspoon coarse sea salt, or to taste
Pepper to taste
The Directions.
Combine olive oil with garlic, rosemary, salt and pepper. Set aside. Peel and cube sweet potatoes, cube red potatoes leaving skins on (that is where the fiber is!). Toss potatoes and mushrooms with olive oil mixture and spread on a cookie sheet lined with foil. Bake for 35-45 minutes at 350 degrees.

1 comment:

  1. Soup?

    You did your part TWENTY FIVE years ago when you brought us a mega-load of turkey wild rice soup after Noah was born. Still love that recipe. And you:)