Guest Blog Written By: Melissa from The Mutts Kitchen
Hello Chic Mammas,
Today Melissa from The Mutts Kitchen is serving up a delicious side, roasted baby potatoes.
These will melt in your mouth and are sure to please. My husband asks to have these at least once a week and my son loves them too. We love making a big batch with dinner and the leftovers we cube and make a potato hash with breakfast the next day.
Potatoes have gotten a bad rap lately for being bad for you. Truthfully, just like most foods, moderation and preparation is the key. A huge plate of deep fried French fries will contain much more fat and carbohydrates then a small portion of oven roasted baby potatoes. Think about the “extras and additives” next time you are choosing potatoes for your meal.
This week in The Mutts Kitchen we will be focusing on refreshing dishes. The snow is gone and spring has finally sprung. From marinates to a pineapple and fresh cheese salad, we have lots of yummy recipes to be served in The Mutts Kitchen this week.
Roasted Baby Potatoes
Ingredients:
1 ½ lb baby potatoes
2 tbsp extra virgin olive oil
1 tsp garlic, chopped
1 tsp oregano, dried
2 tsp parsley, fresh
salt and pepper, to taste
Directions:
Preheat oven to 375
1. Toss the potatoes with olive oil, garlic, oregano, parsley, salt and pepper.
2. Place on a foil lined cookie sheet and bake for 30 minutes. Rotate the potatoes half way through.
Enjoy,
From our kitchen to yours.
For more from The Mutts Kitchen be sure to check them out on
facebook, twitter and on their site!