Yikes it is raining cats and dogs here today! Luckily the rest of the week looks amazing because my pale little self needs some sunshine really soon. I feel like people all over are talking about how spring is taking it’s sweet time to get here and we are all SO ready for it.
Anywho, let’s talk potatoes.
I’d say we have a carb with dinner 4-5 nights of the week. The key is to have that carb in moderation. Meaning that I don’t need a whole heaping pile of french fries to myself, just a handful. Other carbs we enjoy are rice, quinoa, plantains and pizza 😉 (gluten free of course).
I usually make these fries which are SO delicious but I tried something different last week and it’s going to become a regular around here! These fingerling potatoes are yummy and crispy on the outside. I’m a fan of this seasoning but I’m sure you can switch it up! Give them a try and let me know what you think.
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- 1 pound fingerling potatoes
- 2 tbsp avocado oil or melted ghee
- Sprinkle salt
- Sprinkle pepper
- Sprinkle garlic powder
- Sprinkle rosemary
Ingredients
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- Preheat the oven to 425º and line a baking sheet with foil. (I sprayed the foil lightly with avocado oil because I get very annoyed when things stick).
- Place the potatoes in a pot and cover with water, bring to a boil and cook for 10 minutes/ when you can insert a fork into them easily. Then drain them.
- Put them on the baking sheet and smash them down a bit with a potato smasher. I haven't seen ours since we moved so I used a spatula which worked fine. Push down until they break open a little bit!
- Then, throw the potatoes in a bowl and drizzle avocado oil or melted ghee over them. Sprinkle on the seasonings and mix around until they're covered evenly.
- Line them up on the baking sheet so that there's space between each one. Bake for 20 minutes or until they're at your desired crispy-ness!
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