Wednesday, January 1, 2014

{WeightWatchers} Roasted Fingerling Potatoes

I love potatoes. I particularly love fingerling potatoes because they are just totes adorbs. Even more adorable, if you could believe it, are the mixed or "confetti" fingerling potatoes.. a super fun mix of little red, yellow, and gorgeous purple potatoes makes your dish look as lovely as it tastes. 

What I enjoy most about fingerling potatoes, is how quickly they cook up, even if they are left whole. I usually halve or quarter the bigger ones, to make sure they cook evenly, but either way. This particular recipe only takes 30-35 minutes from start to finish, based on how big/small your potatoes are. Of course, the larger the potato, the longer they will take to cook. Science!

I started with the general concepts of a WeightWatchers recipe called Roasted Fingerling Potatoes with Herbs and Garlic, and added my own twist. Hopefully the link brings you to the original recipe, although I think my jazzed up version is probably better and adds 0 PointsPlus+ to the recipe ;o)




These potatoes were a very special part of me and tt's fancy date night in for NYE. They were served alongside Filet Mignon with Bearnaise Sauce, also a WeightWatchers recipe, and haricot verts. 




{WeightWatchers} Roasted Fingerling Potatoes


ingredients


1 lb fingerling potatoes, chopped to keep size mostly uniform {I used mixed/confetti potatoes}
2 medium yellow onions, roughly chopped into chunks
2 1/2 tsp olive oil, divided
1/4 tsp salt + 1/2 tsp pepper
3 cloves garlic, minced
2+ tsp fresh herbs {I used chopped parsley, chives, and dill}
1/2 tsp lemon zest

instructions

  1. Preheat oven to 500° and warm your baking dish in the oven as it preheats. 
  2. In a large bowl, toss potatoes and onion with 1 1/2 tsp oil and salt. Set bowl aside.
  3. Reduce oven to 425° and remove hot pan from oven. Spread potatoes and onions into pan and roast for 20-25 minutes.
  4. Meanwhile, combine garlic, herbs, pepper and lemon zest in the original bowl. 
  5. After 20-25 minutes of baking, remove the potatoes and toss in the bowl with the herb mixture. Return to baking dish and place back in oven for 5-10 minutes more cook-time. Ultimately you want to create a crispy outside and soft inside. 

notes

  • WeightWatchers PointsPlus+ Values: makes 4 servings, at 3 PPV per serving.
  • Make sure your onions are not cut too small, the first onion I chopped I sliced a little too thin and so they crisped up a lot more. Personally, I don't mind that flavor, so it worked out just fine.
  • Double up your recipe and use the potatoes for home fries the next morning! I cut them all up into chunks and threw in a skillet with a little more oil, paprika and garlic powder. So yum!


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