Potatoes are something I know for certain I’ll never get over. Gratins, mashed, boiled, gnocchis, Hasselback or loaded, no matter the way it’s cooked and prepared, they’re one of my favorite food. Forget about the “carbs are bad” legend, carbs are your body’s main source of energy, now there are better carbs than others, and potatoes are some of the best carbs out there, so go for it!
Here is one of favorite way to cook potatoes: unpeeled and roasted. Make sure to buy them organic, so you can keep the skin, just scrub gently each potato beforehand, follow this amazing recipe by Michelle Blackwood from Healthier Steps.

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ROSEMARY ROASTED BABY POTATOES
by Healthier Steps

6 servings

Prep. 5 min - Cook. 45 min | Total. 50 min

INGREDIENTS

Vegetables
900g unpeeled baby potatoes
6 cloves garlic
6 sprigs fresh rosemary

Spices & Condiments
1/4 cup olive oil
1/2 tsp sea salt - to taste

INSTRUCTIONS
Preheat oven to 200ºC (400ºF).
Fill a large pot with water and bring to boil.
In the meantime, wash/scrub the potatoes keeping the skin, and add them to the boiling water with 2 cloves of garlic and 1 sprig of rosemary.
Cook for 5 minutes and drain water.
Add the olive oil, remaining rosemary, garlic, and salt and stir to coat.
In one layer, place the potatoes in a baking tray.
Roast for 40 minutes or until the potato’s skin golden ad crisped.
Store in a closed container in the fridge for up to 4 days, or freeze for later.