Rosemary Red Potatoes
Ingredients
- 2 pounds B-size new red potatoes (about 10-12 total)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon dried crushed rosemary
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Scrub potatoes well. Place in large saucepan, and cover with water. Heat to boiling. Reduce heat, and simmer 15 minutes. Drain, and allow to cool slightly.
- Preheat oven to 425 degrees. Cut potatoes into quarters, and return to saucepan. Add olive oil, rosemary, salt, and pepper. Stir to coat. Place potatoes on an 11 x 17-inch baking sheet. Bake 30 minutes, turning potatoes about halfway through cooking time.
- Yield: 4 servings (serving size: about 1/2 cup)
I’m glad that I found this!! Now I know I can have potatoes.
Potatoes are vegetables, so they’re Daniel Fast friendly! 🙂
I did the Daniel Fast mid year last year. I hate veggetables, by the way. When I found this site and this recipie specifically I thought Inhad found an oasis in the middle of a desert.
With my limited amount of veggies I’ll eat, this dish saved my sanity.
I’m so glad! I hope you find other recipes here that you can enjoy. And, I’ll pray that during this year’s fast, you develop a taste for vegetables! 😉 May the Lord bless you abundantly in 2015 as you seek Him!
Were allowed to have potatoes? I was under the impression that we could only have sweet potatoes
All vegetables are allowed. 🙂
Perhaps this page will help: Food Guidelines.
Yes, coconut milk is allowed. There are a few recipes on the blog that use it, if you need some ideas. 🙂
One of my favorite ways to use it is in a smoothie!
what about coconut milk