Red Wine Roasted Potatoes

redwineroastedpotatoes

The ubiquitous french fry has been the downfall of many of us. Now available everywhere they have all but lost any potato taste in favor of a starchy coating, salt, and of course – the deep fried oil flavor itself.  Along the way all nutritional value was eliminated too. That’s why I love these roasted potatoes. They have that french fry flavor without deep frying and without salt, and they are good for you. It doesn’t get any better.  Here’s how I made this batch:

1 pound of fingerling potatoes

1 Tablespoon of olive oil

1/2 cup red wine

1 teaspoon rosemary

Cut the potatoes into 1 inch pieces. Put them in a zip lock bag. Add the olive oil, red wine, and rosemary. Zip the bag and shake until the potatoes are coated. Dump the whole thing into an greased 8 x 8 inch pan. Cook for about 45 minutes in a 400 degree oven.

You can roast them longer if you want really crispy fries. I have also used regular red or gold potatoes with good luck, and have even used sweet potatoes – although they don’t get as crunchy. If you are short on time cut the potatoes into smaller pieces and they will cook faster.  You can also make these potatoes without the red wine, but the wine flavor takes the place of salt. So if you are trying to cut back on salt, use the wine. I like to serve these as is, or with a splash of malt vinegar. My family eats them just like fries, with catsup.  Healthy savings – less salt, fat, and calories than fast food fries, and you get a boost of healthy antoxidants from the wine!

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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