I may not find myself eating potatoes too often anymore as I usually stick to sweet potatoes — I will every so often indulge and enjoy my wife’s amazing oven roasted potatoes. She’s made them with everything from garlic to parmesan and the occasional curry and every time, my eyes roll back in my head out of sheer pleasure with every bite. While I haven’t been looking for new ways to prepare potatoes, this recipe for Red & Blue Herbed Potatoes from The Sensitive Pantry caught my attention. I love the idea of using almond flour to give them a light texture as well as the perfect choice of the dried herbs that she’s using; thyme, sage, rosemary, and oregano. Add in the pecorino romano cheese and look out, I can guarantee that these won’t last on the dinner table.
I was also happy to see from this post that I’m not the only one who’s been a little preoccupied with life lately and not posting as much.
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“One of the organic farmers offers a great selection of potatoes. The red and blue varieties are boldly colored throughout. This quick recipe is as simple as it is beautiful…”
