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.
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