Soon garden potatoes will be ready. There is nothing like cooking a pot of new potatoes, fresh from the garden. They don’t need peeling, just a good wash. They are so good with just some butter, salt, and pepper. Retaining the potato peel will provide more nutrients, as the peel and the area just below the skin are the highest in nutrients. While the peel of the potato is very healthy, however when you buy potatoes from the store, they often are sprayed with a chemical to prevent them from sprouting, in which case, it is advisable to peel them. Potatoes are a good source of many healthful nutrients, including fiber. They are a natural source of lipoic acid, vitamin C, and vitamin B6. Lipoic acid, vitamin C, and vitamin B6 are necessary fuel (co-factors) for a multitude of enzymatic reactions that are needed in the body. Recent research by scientists in the UK has found a substance called kukoamines in potatoes. Kukoamines and lipoic acid are natural blood pressure-lowering compounds. Potatoes also contain vitamin B3, B5, potassium, and manganese.
This potato recipe is delicious, the rosemary ends up as crispy as a chip. To use fresh rosemary, run your thumb and index finger down the stem, in the opposite way the growth, and the needle will fall off. Throw away the stems or use them in making bone broth for flavour. Loosely chop the rosemary foliage. Rosemary is anti-inflammatory, helps lower cortisol, and increases mental focus. Olive oil is a healthy mono-saturated fat, that helps your body absorb more of the nutrients from vegetables. Olive oils mono-saturated fat is considered to be heart-healthy. Research has shown that components in olive oil reduce the risk of cancer of the breast, respiratory and digestive tract. Garlic is anti – inflammatory and reduces the risk of cancer with regular consumption. Garlic aids in stabilizing blood sugar and helps to prevent the increase of fat cells. To get the maximum benefit from garlic allow the garlic to sit for 5-10 minutes after chopping or crushing for their beneficial enzymes to fully activate. This is a great company or family dish. Serve as is, or with sour cream or even ketchup.
Rosemary Baked Potatoes with Garlic and Parmesan
2 pounds of baby potatoes or red
potatoes
4 tablespoons olive oil
1 large tablespoon of prepared
minced garlic, or 3 cloves pressed
or minced
2 tablespoons fresh chopped garlic
2 – 3 tablespoons chopped
rosemary foliage
3 tablespoons parmesan cheeses
or 1/2 cup fresh grated
1 teaspoon salt
½ teaspoon pepper
Cut the potatoes into approximately 1 inch cubes. Preheat oven to 400 degrees. Combine the remaining ingredients, and toss the potatoes in the mixture, spread seasoned covered potatoes on a buttered or parchments lined baking sheet. Bake for 25 – 35 minutes, or until golden.