One Potato, Two Potatoes, Three Potatoes, Four…..

Image result for watercolor potatoPOTATOES are November’s Harvest of the Month. Try NOT to feel all warm and winter-y after making these recipes!

Oven Fries
4 medium potatoes, peeled and cut in strips
2 Tbsp. salad oil
Paprika (if desired)

Preheat oven to 450 F. Wash potatoes thoroughly and peel. Place strips in a bowl of ice water to crisp. Drain and pat dry. Place strips in an even layer on jelly-roll pan. Sprinkle with oil. Shake pan to distribute oil evenly over potatoes. Bake at 450 F until golden brown and tender, about 30 minutes, turning frequently. Sprinkle with salt and paprika if desired.

Alternate instructions for easy cleanup: Wash potatoes, leaving on the peel. Cut into strips and place into a large plastic bag. Add the oil and seasonings. Shake to coat. Place strips on jelly-roll pan. Discard bag. Bake potatoes.

Makes four servings. Each serving has 224 calories, 37g carbohydrate, 7g fat and 4.7g fiber. Sodium varies depending on amount of salt added.

Rosemary Roasted Potatoes
1 pound small, red potatoes
2 Tbsp. olive oil
½ tsp. crushed, dried rosemary
½ tsp. salt

Preheat oven to 400 F. Wash potatoes thoroughly. Cut in half. Arrange in shallow pan. Drizzle with olive oil and turn to coat well. Sprinkle with rosemary and salt. Stir to mix well. Bake uncovered in a 400 F oven, stirring occasionally, until tender (25 to 35 minutes).

Makes four servings. Each serving has 145 calories, 18g carbohydrate, 7.2g fat, 2g fiber and 298mg sodium.

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