Now that I live in the Midwest I’ve learned to love potatoes. In fact, we have a lot of potatoes now. And we have them just about every way imaginable. But when I’m doing mashed potatoes or roast potatoes like this, I really like to use Yukon Gold potatoes. Their golden color makes them look like they’re filled with butter, when they’re really not. I pan fried my potatoes in a little butter because I wanted a little brown on the edges of the potatoes. But since I didn’t want to fry them with that much butter, I them baked them until they were tender. This gave me the best of both. They were a little crispy and had beautiful golden brown edges but weren’t so soaked in butter that I could feel my arteries hardening while I ate them. I added my usual garlic and a little crushed rosemary to give them a little woodsy flavor. If you don’t care for rosemary, you can also use a little ground or crushed thyme for a similar flavor. The result was delicious potatoes that went perfectly with roast pork loin. These were quite simple to prepare and incredibly delicious – all without breaking the points bank.
- 1 lb Yukon gold potatoes
- 4 Tbsp light butter
- 4 cloves garlic minced
- 2 Tbsp rosemary crushed
- salt & pepper
Preheat the oven to 350 degrees F. Lightly grease a baking dish.
Wash and peel the potatoes.
Slice them in half of quarters (depending on how large the potatoes are).
Fry the potatoes in the butter with the garlic. Cook for 2-3 minutes, or until the potatoes are golden brown.
Place the potatoes in the prepared baking dish and add the rosemary.
Bake for 30-40 minutes, or until the potatoes are tender.
Season with salt and pepper to taste and serve hot.
Entire recipe makes 6 servings
Serving size is about 1/2 cup
Each serving = 3 Smart Points
PER SERVING: 91 calories; 1.2g fat; .7g saturated fat; 18.8g carbohydrates; 0g sugar; 2.1g protein; 1.4g fiber