I was craving potatoes the other day, but I wasn’t sure I wanted to make them. Too often potatoes equal a high fat, high calorie dish. I decided togo ahead and make potatoes, but with all the desserts flying around at the holidays, I wanted to find ways to cut calories and reduce fat in our diet without compromising flavor. So I decided to create a recipe that was low in fat but so flavorful that I would not be tempted to add butter. In the process, I ended up creating a recipe that was also quick and easy to make!
I like to crush rosemary with a mortar and pestle to release more of the flavor and to make the needle like leaves more pleasant to eat.
- 2½ – 3 pounds red potatoes, washed and quartered
- 2 tablespoons olive oil
- 6 green onions, thinly sliced
- 8 garlic cloves, minced
- 1 tablespoon parsley
- 1½ teaspoon rosemary, crushed
- 1 teaspoon basil
- ¼ teaspoon pepper
- Place quartered potatoes in a pot of water. Cook over a medium-high flame until it comes to a boil.
- Lower the flame slightly so it doesn’t boil over and keep at a low rolling boil until the potatoes are fork tender, approximately 12 – 15 minutes.
- Drain the potatoes.
- Add oil, onion, and garlic to pot. Saute over a medium flame for 2 minutes.
- Add potatoes and spices. Toss until thoroughly coated and cook over a medium-high flame for another 3 minutes.
The leftovers make a nice side dish for breakfast!