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
- 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!
This post has been linked to Hearth and Soul Hop, Slightly Indulgent Tuesday and Gluten-Free Wednesdays.
Laureen says
January 2, 2012 at 6:07 pmI love the garlic and rosemary combo with potatoes!
Christy says
January 2, 2012 at 8:39 pmI love the idea of boiling the potatoes first – gets them the right smushy-ness! And all that lovely garlic – I will be making these soon!
April @ The 21st Century Housewife says
January 3, 2012 at 1:18 amThese potatoes sound wonderful. The garlic and rosemary would make them taste so good and I like that the recipe uses a healthy fat too!
Elsa says
January 3, 2012 at 7:20 amMy husband LOVES these types of potatoes so I’m going to try this out soon. He’s a meat and potatoes man. You’d think that since he’s from North Africa he would want couscous and hummus all the time…. nope, his favorite food is steak, potatoes, fried chicken, pizza….. lol
mjskit says
January 3, 2012 at 1:32 pmOh Yummy! This is one of my favorite recipes for small red potatoes! There’s just something about all that garlic and rosemary that make these potatoes taste SO GOOD! Great recipe!
Baker Street says
January 3, 2012 at 7:04 pmI love using red potatoes! This would make for an excellent side. Thanks for sharing this lovely recipe.
Kitchen Belleicious says
January 4, 2012 at 2:53 pmI love potatoes any and all ways but this has to be one of my favorites
Cindy says
January 7, 2012 at 7:14 pmThese are amazing roasted as well!
Linda says
January 10, 2012 at 6:11 pmI’ve never used a mortar and pestle to crush rosemary. I’ve used rolling pins and other hard objects. What a great idea. This recipe looks like the kind of potatoes we really enjoy.
Elsa says
January 12, 2012 at 6:45 amI made this and posted it on my blog. We loved it!! 🙂
Jeanene says
July 2, 2014 at 3:21 pmI didn’t make a full batch of this but the combination of ingredients were terrific.