Roasted Sweet and Red Potatoes

Potatoes often get a bad reputation in nutrition media for being “high in carbs”. While Potatoes are in fact a vegetable, because they are so high in carbohydrates they really function more like your Starch choice, and so should be swapped for your rice or pasta!
But not all potato recipes are created equal…your fresh fries don’t count!
roast your potatoes with the skin on, in order to maintain all of the healthy fibre count in these spuds.
Starting off with some oil AND some water or broth in the roasting pan helps the potato flesh to get silky soft and the skin to get deliciously crunchy without gallons of oil!

Roasted red and sweet potatoes

3 sweet potatoes cut into chunks
4 red potatoes cut into chunks
4 cloves garlic, sliced
1 tsp salt
1 tsp dried rosemary
1 tbsp dijon mustard
1 tsp dried thyme
1.5 cups water or low sodium chicken broth

Preheat oven to 425F
add all ingredients to a roasting pan and add to oven for 1 hour fifteen minutes checking and turning occasionally.


Leave a Reply