What do you like to have with your potatoes? Here’s another simple recipe for you to try for meal prep or just for the love of potatoes. For this recipe I used purple potatoes but you use any kind of potato. Purple potatoes are nutritionally similar to white potatoes. Their flamboyant purple color comes from the presence of anthocyanins which are also found in blueberries, purple cabbage and other blue/purple foods.
Try this recipe and let me know what you think. I enjoyed these potatoes with some string beans and ground turkey.
Prep Time: 10 minutes . Cook Time: 40-50 minutes . Yield: Serves 8
[ezcol_1third]INGREDIENTS
2 Lb Baby Purple Potatoes, halved
1 Lb Carrots, cut into 1-inch pieces
4 Cloves of Garlic, minced
2 Tbsp Olive Oil
1 Tbsp Fresh Rosemary, minced
5-6 Sprigs Thyme, leaves removed
1/2 Tsp Paprika
Dashes of Cayenne Pepper
Salt and Black Pepper to taste
[/ezcol_1third][ezcol_2third_end]
METHOD
1. Preheat oven to 400 F. Prepare a baking sheet by lining it with parchment paper or foil.
2. Combine all the ingredients in a large bowl; toss until well-combined. Spread potatoes and carrots onto baking sheet in a single layer.
3. Roast until potatoes and carrots are soft (about 40 to 50 minutes); toss veggies using a spoon after about 20-30 minutes of roasting. Serve warm.
