Easy Roasted Red Potatoes
I am using “baby” red potatoes for this recipe.
Did you know that “baby” potatoes are actually just normal potatoes that are dug up while they are small?
Did you know that anything “baby” is packed with more nutrition than it’s adult counterpart?
Thank you Master Gardener Class.
Baby greens, Baby Squash, Baby cucumbers, Baby potatoes. They are all better.
They are just younger, more condensed versions of what they will be.
There are 2 reasons the babies are healthier.
- They are young – when a plant is in its infancy it is nutritionally superior. It hasn’t gotten old and begun to deteriorate or lose any of its vitamins and minerals.
- They are small. The compact versions of plants are powerhouses. This surprised me, but apparently, the baby plant contains all the nutrition that the grown-up plant will possess – in a smaller package.
So, baby plants are bunches better for you to eat.
If you disagree – you’ll have to take it up with the Kentucky Master Gardener Program.
Remember this the next time you go zucchini picking – smaller is better! Don’t let them stay on the vine until they are as big as your cat.
Let’s Roast some Taters!
Wash potatoes & cut the larger ones in half.
On the stovetop melt 4 tablespoons butter over medium-high heat.
Toss in the potatoes and stir to coat with butter. Salt & pepper the potatoes. Cook on stovetop until the potatoes begin to brown.
Then move to a 350-degree oven. Bake until the potatoes are soft in the center (20-30 minutes).
These are crispy on the outside and creamy on the inside.
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