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In this crazy no-carb world, potatoes have really gotten a bad rap.

Yes, they do have more calories than green leafy vegetables, and they are digested quickly, which means they can jack up your blood sugarBUT, if you only have them occasionally, and in small quantities–as a tiny side dish rather than half of your plate– they do fulfill a need.

When roasted and coated with loads of dried and fresh herbs, these little nuggets are packed with flavor and are a great substitute for croutons on a hearty salad and are a tasty and attractive addition to any platter of grilled vegetables or fish.

Use a mix of organically grown fingerlings, some tiny red and whites, and the gorgeous and amazing purple potatoes which, according to Dr. Oz, have as many cancer fighting antioxidants as Brussels sprouts, spinach or kale! They’re now widely available most of the year, and are even sold at Costco.


This is not an exact recipe, but just basic instructions so that you can learn to do it by sight.  You’re smart, you’ll figure this out.

Take fingerlings, which you leave whole, some chopped purple, red and white skin potatoes and toss them, liberally, with dried herbs like thyme, oregano, rosemary and basil (a teaspoon or more each) and then add a little (1/2 teaspoon) garlic powder, some Old Bay seasoning (about a teaspoon) and salt and pepper (black, cayenne or crushed red pepper).

Mix with your hands and spray with olive oil and toss onto a cookie sheet that is also sprayed with oil.

Pop into a pre-heated 425 oven, and roast for 35-45 minutes… stirring halfway through..

When they’re done, you can use them to fill out a salmon and roasted veg platter (as seen above) or use them to fill out a platter of chicken at a party..

Or you can use them on a salad, as a crouton, or heat a few of them up with leftover grilled veg or sauteed garlicky greens as a mid-morning snack.

Again, watch how many you eat, but if they’re packed with herb-y flavors, you won’t need much to fill out a side dish or a salad .. and it is better than eating a whole potato or a crouton any day..




About Lisa McRee

After 25 years as a local and network anchor, Lisa was just another American mother struggling, and failing, to lose weight. Finally, she cracked the code, and lost 30 pounds, quickly and for good, by doing what she loves: reporting, cooking and eating! The Skinny is the inside story on how she did it, and how you can, too!
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