Seasoned Red Potatoes

 

8 small to medium red potatoes

1 ½ tsp parsley

1/2 tsp basil

½ tsp thyme

½ tsp rubbed sage

½ tsp crushed rosemary

½ tsp garlic powder

1/2 tsp paprika

¼ tsp pepper

½ tsp salt

4 TB olive oil

2 TB melted butter (or as much as needed) ( I use Ghee)

Wash potatoes and cut into quarters or eighths. Melt butter and add olive oil. Then add all the seasonings. Toss potatoes in mixture. Place in a 9x 13 baking dish. Cook uncovered at 400 degrees for 40-45 minutes, or until potatoes are tender. Stir potatoes about half way through cooking time.

I’ve made these with just salt, pepper, and paprika before too, so if you don’t have one of the spices, just omit it. The oil and butter ratio can be whatever you want. I’ve used more or less of both and it always turns out fine.

I double the above recipe and keep in a glass jar and then use about 2 to 3 tsp’s per 8 potatoes, or to taste. Red potatoes are healthier than white potatoes, and I always try to get organic in potatoes.

This is Feingold Stage 1 if you leave out the paprika.



Written by Sheri Davis - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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