Where has all the red potato love gone?
Sweet potatoes have taken over the world with their flashy beta carotene and candied taste, but there are myriad other potatoes to remember when you reach for a starch.
All potatoes are vegetables people! Just because they have a naturally white color, which their low carb nemesis cauliflower shares, by the way, is no reason to exclude them from your diet.
My mom used to force boiled red potatoes on me as a kid, so for years I detested them, thinking they were tasteless lumps of grossness. Who knew they could be baked and become something so scrumptious?!
Believe it or not, potatoes actually boast some pretty astounding nutritional stats, including a high amount of vitamin C, B6, and potassium.
The one fact that really shocked me was the calorie content.
Before you read on, guess in your mind as to the number of calories you think a medium potato contains….
110 calories! That’s around the same amount as a banana!
I erroneously guessed around 300 calories, but maybe that’s just me.
They also contain ZERO fat!…that is, until you start doctoring them up as this recipe does. 🙂
But hey, that’s pretty cool, I thought.
One of my favorite ways to prepare the tuber is by roasting them.
Tossed in some coconut oil and a few of your favorite spices, you really can’t go wrong.
This is the simplest recipe I make for our family, and we all just love them. We often pair them with my husband’s grilled hamburgers or fish and a vegetable, but we’ve been known to enjoy them for an afternoon snack as well.
They are filling to the point of satiety without putting you in a food coma, and being a complex carbohydrate, they provide a nice dose of energy.
- 4 large red potatoes, cut into wedges (I get about 50 wedges altogether)
- 2 T. coconut oil, melted
- ½ t. sea salt
- ¼ t. pepper
- ½ t. garlic powder
- ¼ c. parmesan
- 2 T. fresh parsley, finely chopped
- Boil the potato wedges just until fork tender (not beyond); this takes about 5-6 minutes.
- Preheat the oven to 425 degrees.
- Drain the potatoes and pat them dry.
- Mix together the salt, pepper, garlic, and parmesan.
- Toss the wedges with the coconut oil first, followed by the above spice/cheese mix.
- Coat each wedge as best you can.
- Spread the wedges onto a parchment paper-lined baking sheet.
- Bake the wedges for 25-30 minutes until golden brown, flipping once during the baking process.
- Top with fresh parsley and enjoy!
Adapted from this recipe
Do you enjoy potatoes? What is your favorite way to prepare them?
Ale
This was absolutely delicious!!! I made today with dinner with roasted chicken. My toddler could not get enough. Reminded me of Red Robbins garlic park fries but MUCH tastier and healthier.
Thanks for the great recipe.
Lauren
That’s awesome Ale, thanks for your comment! 🙂
Lisa
These look good 🙂
Lauren
Thanks Lisa!
Mike@TheIronYou
Potato wedges with Parmesan crust? Count me in!
Great recipe Lauren!
Lauren
Thanks buddy! Parmesan makes everything better. 🙂
dawn
Wow! i didn’t realize how low in calories they were. this sounds yummy! and i LUV your little, diced potatoes w/ coconut oil & nutri yeast. i think i may ale them for breakfast… 🙂 OH, i made taro chips the other day! bought a package of taro root at the asian market. they turned out great!
Lauren
Yum, I’ve never tried taro root! I need a mandoline so bad so I can make my own chips!
dawn
you HAVE to get a mandoline! even a cheap one. i don’t use it all the time but it sure comes in handy w/ things like this. you’ll be making chips for weeks, LOL