I opened my morning with a delicious egg-y breakfast and am now taking a break from grading the stack of reading logs I’ve disregarded for the past few weeks. I’m a master procrastinator when it comes to things I’m not too particularly interested in. Lesson planning is fun. Grading…bleh…can I pay someone to do it for me? I can’t seem to ever keep up with the papers piling in. But alas, a healthy life means having balance, so forgoing grading a few papers here and there won’t be the end of the world. I used to sacrifice my sleep, exercise, and many of the things that I enjoyed to keep up with the demands of teaching and grading; however, nearly falling asleep on my drive to work ended that.
Up above is a bowl of beautifully roasted golden potatoes. All cooking credit for that one goes to my mama. Now that she and my dad have traveled out of town, let’s see if I can whip up anything even close to that. I got a little help from Life’s Ambrosia to get the temperature of everything down. Much thanks. What would I do without the holy internet? (Probably starve)
Anyways, these little potatoes are carbohydrate-y, fibrous goodness and will go wonderfully with your dinner. A little salt here, some pepper there, some herbs, and voila! Mouthwatering, simple to make, almost as tasty as French Fries, and will keep your colon happy. They’re also fat free (minus the healthy unsaturated fats from the olive oil) and contain Vitamin C, so eat up!
- 2 cloves of garlic minced
- 2 Tbsp olive oil
- Salt and pepper to taste
- Dry thyme (1-2 teaspoons)
- Dry rosemary (1-2 teaspoons)
- 6-7 golden yukon potatoes
Preheat oven 400 degrees Fahrenheit
- Chop each of the potatoes in half. (Step two is optional, you can skip to step three)
- Place them in a pot of cold water and over high heat, once the water begins to boil, let it sit in there for about 2 minutes before draining. This will soften them slightly for the roasting process.
- In a bowl, mix the olive oil, salt, pepper, thyme, rosemary, and garlic.
- Toss potatoes in a mixing bowl, pour the olive oil mixture over the potatoes. Make sure to coat the potatoes evenly with mixture.
- Line a baking sheet with parchment paper, transfer the potatoes onto the sheet and place in the oven.
- Bake for about 20 minutes. If you boiled them, at about 15 minutes you’ll want to turn them over if the edges of one side is already browning and crisp. If you did not boil them, you can wait until the end of 20 minutes to flip them over and bake for another 10-20 minutes or until the edges of the potatoes are crispy and a nice golden brown.
Note: Always check on the potatoes in the oven, you can take them out when they reach your desired crispy-ness and are fully cooked. You can leave them in for longer if you want them even crispier. Just don’t let them burn!…unless you’re into eating burnt things (that’s carcinogenic, though, so have fun with that)
Hope you enjoy! Let’s see if I have enough motivation to run to the store and buy some fresh, raw black beans for soup and cookies. Oh yeah, and those papers, I’ll get those too for sure (I’m actually almost done! Yay!)