Lemon Garlic Roasted Potatoes
Sometimes you just need something warm and comforting and in my opinion, there is nothing better than a big pan of roasted potatoes.
What are your thoughts on white potatoes? Do you love them? Do you hate them?
In my opinion, potatoes have gotten an unfair bad wrap over the years due to the “stay away from white foods” movement/message. That health message stems from steering people away from highly processed foods like white bread and moving more toward more nutrient-dense whole grain options. Which is a good thing! Whole grain options ARE more nutrient-dense and white bread is less nutrient-dense. Unfortunately, healthy foods like potatoes get lumped into this food group of “white foods you should stay away from”. But white is actually a color and foods that are naturally white - like potatoes, cauliflower, onions, and garlic just to name a few - are associated with a whole slew of nutrients!
So why do potatoes get such a bad rap?
One reason is because they are high in starch. Starch is a type of carbohydrate which elevates your blood sugar (which is exactly what its supposed to do), but since potatoes are higher in starch, they are sometimes automatically labeled as “off limits” if you are trying to eat healthy. Yes, potatoes are higher in carbohydrates, but they are full of complex carbohydrates which is important for long term energy and a necessary part of our everyday diet. Eating potatoes is NOT the same thing as eating a candy bar! Starchy foods like potatoes can also help improve blood sugar control, digestive health, nutrient absorption and fullness, help curb inflammation, boost immunity, and improve blood circulation. Yes, all of those things! Another argument against potatoes is that they are high in calories. But actually, its not necessarily the potato itself that is high in calories, it is often the method of cooking (hello, French fries). And much of potato’s bad wrap is often related to portion control. It seems like once we start eating a bowl of chips, we find it almost impossible to stop until they are gone. But on the other hand, boiled or baked potatoes are very rarely eaten to excess.
There are even reports that millennials prefer rice and noodles, and think potatoes will make them fat. They aren’t really seen as exotic, cool, or healthy. BUT THEY ARE! I’m here to tell you that potatoes can not only be part of a healthy diet, but are also super nourishing for you. They should be eaten and enjoyed! Potatoes are high in vitamin C, fiber, vitamin B6, iron, and potassium and most importantly are satisfying and absolutely delicious. If you are someone who has blood sugar control issues or needs to monitor carbohydrate intake, of course, you need to look at portion control with all carbohydrates. But my point is that potatoes are full of nutrients, antioxidants, and I don’t want you to be afraid of them :)
Potatoes are probably one of my favorite foods. And I especially love Yukon golds, which is what I used in today’s recipe. They roast beautifully and have a creamy texture that is absolutely delicious! Scott and I traveled to Switzerland and Lake Como, Italy this past October and those beautiful places really inspired this dish. We had some of the most delicious potato dishes/sides in Switzerland, especially when we stayed in Murren, a little mountain town high in the alps, and I haven’t been able to get enough since. I also wanted to pay homage to Italy by adding some lemon and garlic to these tots! It’s really such a simple dish, I almost feel silly sharing the recipe, but it’s good enough that I have made it multiple times and think you will love it, too! Garlic and rosemary are no-brainers when it comes to potatoes, but the lemon adds a fresh brightness that I just adore!
I hope you love them as much as we do!
Lemon Garlic Roasted Potatoes
| Makes 6-8 servings |
2 lbs Yukon golf potatoes, unpeeled. cut into about 1-inch size pieces
2-3 Tbsp extra virgin olive oil
6-8 large garlic cloves, peeled
4 branches fresh rosemary
Pink Himalayan salt (or sea salt) & black pepper to taste
1 medium lemon
Preheat the oven to 400 F.
Place the potatoes on a sheet pan, then add the olive oil, garlic cloves, fresh rosemary, and salt & pepper. Toss everything together until evenly coated with oil. Spread out in an even layer on the sheet pan. Squeeze the juice of 1/2 a fresh lemon over seasoned potatoes, garlic, and rosemary, being careful to make sure no seeds get through.
Roast for 30-40 minutes, turning the potatoes with a spatula once while cooking, or until the potatoes are brown and crisp on the outside. Pour about 2 Tbsp more of fresh lemon juice over cooked potatoes.
Serve hot and enjoy!