rosemary red potatoes

As some of you know I started my own herb garden this year. It had been doing just fine till we got enough rain to make Seattle look like a dessert. But, I have not lost hope yet. And, before the deluge I did use some of the herb several times. This is just one example.

Potatoes are my go to starch. I know in this carb conscious world they aren't popular with everyone, but they make a regular appearance at our dinner table. They are easy to make and can be made so many different ways. Plus, the carnivore never turns his nose up at them. I like to use red potatoes and leave the skins on to sneak in more nutrients, like added fiber.

This night I simply boiled the potatoes. Tossed them in olive oil. Sprinkled them with kosher salt and freshly ground pepper. I then added in some fresh rosemary and parsley from my herb garden. If you have chives they would work just as well. They were filling and flavorful. And, they were even better the next day after all the herbs had soaked into the potatoes.

menu ideas:
This night we served the rosemary red potatoes with green beans, another staple on our dinner plate. The carnivore grilled himself a ribeye (look at those grill marks people!) and I had vegan "crab" cakes from the Whole Foods Deli. These faux crab cakes are my little treat to myself. If you are ever at a lose for what to fed your vegetarian friend, I suggest you start at the prepared foods section of your Whole Foods Store. You can either find something there or find inspiration for something you might want to make yourself!