Roasted Rosemary Potatoes

We like to eat potatoes occasionally with our meals. Last week I had some new red potatoes and decided to make this simple recipe – Roasted Rosemary Potatoes. I washed and scrubbed them, left the skins on and thinly sliced them in my food processor. (If you don’t have a food processor, I highly recommend saving your money or putting it on your Christmas list. It’s a wonderful tool that makes easy preparation of many foods!)

Potatoes have many nutritional benefits. But did you know that potatoes have a high glycemic index, raising blood sugar more quickly than other vegetables? Red-skinned “new potatoes” are the least starchy variety of potatoes; plus, they’re best roasted, making this recipe a tasty dish that provides Vitamin B, potassium, minerals and fiber for your family!

ROASTED ROSEMARY POTATOES

18 to 20 potatoes, thinly sliced
3 tablespoons sesame oil
1 teaspoon sea salt
1/4 teaspoon pepper
4 to 6 fresh sprigs rosemary or 1-1/2 to 2 teaspoons dried rosemary

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Preheat oven to 425° F. Place sliced potatoes in a large bowl. Add oil, salt, pepper and dried rosemary. Stir to coat. Evenly divide and place on two greased rimmed baking sheets. If using fresh rosemary, place 3 sprigs of rosemary on top of each baking sheet of potatoes. Roast 30 to 45 minutes.

Makes 6 to 8 servings