Easy Herbed Potatoes
Sometimes good old russet potatoes get a bad wrap when it comes to nutritional content. The rumor on the street is that sweet potatoes trump white potatoes in terms of nutrition, but that’s really not quite the case. White potatoes and sweet potatoes have different profiles, and even though white potatoes are higher on the glycemic index (they digest faster), they trump sweet potatoes in Vitamin B6, magnesium, potassium, phosphorous, and iron. If you REALLY want to nerd out on the difference between these potatoes, here’s an infographic from Precision Nutrition that will tell you more than you ever wanted to know.
If you are ok NOT taking the deep dive into the differences, all you really have to know is that both potatoes have a place in your varied diet. Here’s a great way to enjoy white potatoes, especially when fresh herbs are available.
3 large russet potatoes, diced
2 tbsp olive oil
2-3 tablespoons of chopped herbs like rosemary, thyme, or chives
salt and pepper to taste
- Preheat oven to 375 with 2 clean, empty baking sheets in to get hot
- Combine potatoes, olive oil, and herbs in a bowl and mix well
- Remove sheet pans from oven and immediately spread potato mixture out onto them. Return to the oven
- Bake in the preheated oven for 20 minutes, remove and flip potatoes using a spatula. Return to the oven for another 10 minutes.
- Remove and add salt and pepper to taste. Enjoy!
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