Summertime food is always my favorite. All of the veggies are so flavorful and there are so many to choose from!
I love buying different kinds of potatoes, and these heirloom ones were great!
My kids are still astonished that there are PURPLE POTATOES!?!? Whoa…whhhhaaat?
I LOVE LOVE LOVE baked potatoes…especially the skins. Baking these little guys in the oven, they get that perfect skin that literally pops when you poke into it! Pure bliss.
They were flavorful as they are, but we topped them with a little sour cream once we cut them. Divine!
I think these would be good on the grill, too, wrapped in a foil pouch, They just may not get quite that exterior that I am bragging about here! 😉
If you can’t find these nice little heirloom potatoes, this recipe would work equally as well for any small potato, or cubed up large ones.
- 3 pounds heirloom/baby potatoes, washed, skins left on
- 1-2 Tablespoons fresh rosemary, chopped
- 4 Tablespoons Olive Oil
- 2 teaspoons sea salt
- 1 clove garlic, minched
Preheat oven to 350 degrees and cover a cookie sheet with foil.
Place washed potatoes in a gallon sized zipper bag.
Add oil, salt, garlic and rosemary to the bag. Seal. Toss potatoes around in bag to coat.
I left mine sit in the mixture for about 15 minutes.
Spread evenly onto cookie sheet.
Bake for 35-40 minutes or until potatoes are done on the inside and crisp on the outside.
Amount Per Serving: Calories: 292 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 728mg Carbohydrates: 48g Fiber: 5g Sugar: 3g Protein: 6g