Roasted Potato Trio

It’s been a nice long Christmas break! No blogging for five days!?!?! Pure ridiculousness! But I assure you, I have not been avoiding you all. I’ve been paying attention to the food around me and taking pictures so that I can post new recipes and things! It was a very productive break :)

As a mutt of many different cultures and gastronomical backgrounds, I’ve encountered a lot of different foods at a lot of different meals.  But one of the common threads between all of those different cultures I claim is… potatoes.

Potatoes are a wonderful food!  Back when people ran around and hunted their food (instead of driving in motorized vehicles through a cattle line to receive a bag of processed food-product) we actually needed the carbs!  The carbohydrates turned in to sugar and kept those people alert and moving (now they turn into sugar and go nowhere, so they turn again into fat.)  NOTE – That’s the extremely dumb-downed version, so don’t use me as a source!

Potatoes can grow in some pretty harsh conditions and can last quite a long time without requiring refrigeration.  SCHWEET!  Currently, they have their own little place on the floor of my kitchen because I have absolutely no cabinet space left for them.  Since I get to look at them every single day, I’m always thinking up new ways to prepare them.  It seems like they get prepared in one of three ways – baked, mashed or fried.  As wonderful as these three things are, if you’re not jazzing it up with anything more than salt, butter and pepper, you’re going to get bored pretty fast.  So, here’s a tasty recipe that I conjured up that involves roasting!

Roasted Potato Trio
Servings: 4
Points Per Serving: 5


  • 2 medium red potatoes
  • 2 medium white/golden potatoes
  • 1 medium sweet potato
  • 2 cloves garlic, diced
  • 2 tsp black pepper
  • 2 tsp salt
  • 2 tsp paprika
  • 1/2 tbsp dried parsley
  • 1/2 tbsp crushed red pepper flakes
  • 3 tbsp softened/melted light butter (I used Land O Lakes light w/ canola oil)

1. Preheat oven to 425.

Nice big pieces in three beautiful colors!

2. Chop potatoes into big cubes and put into a mixing bowl.

3. Mix in all other ingredients (making sure to melt the butter first). Remember to season to taste!

4. Spray a cookie sheet or large glass/ceramic pan with non-stick spray and pour in potatoes.

5. Cook for about 20-25 minutes, making sure to stir around half way through. Check for preferred done-ness. Serve immediately!

If you want to get in your daily healthy oil dose, use 1 tbsp olive oil and 1 1/2 tbsp light butter instead of 3 tbsp butter. Then it becomes 6 points per serving.

One more picture for the road!

All set for roasting along with the breaded pork loin! Done and Done!

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