LJ’s Crispy Oven Baked Potatoes
2 pounds of organic potatoes
2 tablespoons of extra virgin olive oil
1 teaspoon of sea salt
1 teaspoon of rosemary
Preheat the oven to 400°. Wash and scrub the potatoes. Chop them up into 1 inch pieces leaving the skin on. Put the potatoes, olive oil, sea salt and rosemary into a bowl. Massage the seasonings and the oil over the potatoes until well mixed. Coat a large baking sheet with aluminum foil. Tip the potatoes and seasonings onto the baking sheet. Turn the potato pieces skin sign-up to avoid burning. Cook the potatoes in the oven for approximately 45 minutes or until crispy and slightly charred on bottom.
I like to use these potatoes in LJ’s Skillet Breakfast and as a side dish to any meats that I might prepare. They are even tasty under a WW beef and mushroom stew recipe I got from another site and made this weekend. They are crunchy and well seasoned and tend to assuage any cravings I might have for potato chips as well. If you like a less crispy potato, you could cut the potatoes a little larger and/or reduce the cooking time. Potatoes are high in fiber and full of potassium which is known to reduce high blood pressure. That’s why I like to keep them in my diet.
You could easily substitute sweet potatoes in this recipe for and get additional health benefits and nutrients such as beta carotine, for example.
I use organic potatoes in an effort to reduce the amount of pesticides I ingest. This recipe, however, would work just as well with regular potatoes.
I like to keep the skin on when I cook potatoes because that’s where a lot of the nutrients are.