The Best Roasted Rosemary Potatoes
And then it was Fall
Ah, so it’s official, summer has come to an end. Now we welcome the rainy weather, colorful leaves, shorter days, warmer sweaters, and all the cozy fall things! While I’m sad to say good-bye to summer (it always comes and goes too quickly) I have to admit I am excited for sweater weather and some of my favorite warming fall foods.
With the transition into fall, it is time to start phasing out the raw salads, summer fruits and iced beverages, and start reintroducing warm cooked meals, hot soups, hot teas, and (my favorite) roasted vegetables!
COLD WEATHER, WARM FOODS
Think about it, when the sun is shining and the heat is high, do you go for the extra hot latte or the iced mocha? Then, when the clouds roll in and the weather cools down, do you automatically crave cold raw salads or hot soups and cooked meals? I’m guessing the answer is the latter for both, and for good reason too.
Our bodies instinctively start having these cravings when the temperatures rise and cool based on the amount of energy we need to digest food and keep our bodies at a comfortable temperature. So, naturally we need more energy to keep our bodies warm as the temperatures cool down. This means less energy to expend on digesting food, which takes up more energy than you would probably guess.
To give our bodies a bit of a head start in the colder weather, it really helps to eat warm nourishing foods. Cooking food breaks down the tough fibers and proteins that require a lot of energy to break down, making it easier for you body to absorb nutrients, digest efficiently, and use the leftover energy to keep your body warm and all your systems running as they should.
So, despite all the amazing benefits of eating raw being touted about, it’s that time of year where it’s best to set the raw foods aside. Cut your body some slack and make some yummy, warm, home-cooked meals.
There’s Something About [Rose]Mary
This recipe is nothing original or inventive; it’s a recipe that I want to share because it is a classic delicious dish. It’s not fancy or complicated, which might be why I love it! The seasoning is what makes it really stand out, with just a simple coating of olive or avocado oil, sea salt, pepper, and (the star of the show) rosemary.
This dish is earthy and comforting all at once, and a great option for a side dish or addition to a veggie/buddha bowl on a fall or winter day! The best part? You can tweak the cook times and temps a bit and apply this seasoning to a variety of veggies for roasting to get the same delicious effect. Some great options include carrots, brussel sprouts and winter squashes, but many other vegetables will taste great this way too!
The BesT Roasted Rosemary Potatoes
Ingredients
*Note: I recommend using organic ingredients whenever possible
1 bag Baby potatoes (try yukon, red, or purple potatoes, or a combo)
2 tbsp Olive or avocado oil (avocado oil has higher smoke point but olive oil offers more flavor)
1/4 - 1/2 tsp Pink himalayan sea salt
1/2 tsp Black pepper (or more if you prefer)
1 tbsp Rosemary, finely chopped
Instructions
Preheat oven to 400°F. Line a baking sheet with foil. Spritz with oil of choice.
Wash and scrub potatoes, making sure to remove all dirt. Pat dry.
Chop potatoes into wedges and place in a mixing bowl. Add the oil, salt, and pepper. Toss to coat evenly.
Distribute potatoes in a flat layer on baking sheet and bake for 25 minutes. Remove from oven to flip potatoes and sprinkle on the rosemary.
Bake for an additional 10-12 minutes, depending on desired level of crispness.
Serve hot and enjoy!