Never Fail Roasted Potatoes

I was a bad job searcher this morning. I just simply did not feel like looking for a job. So I didn’t. I blame it on the late night insurance paperwork last night. At least that’s done!

Lunch was perfect – exactly what I was craving. I had four tiny red potatoes left on the counter, so I made some roasted red potatoes with some steamed spinach.

While I love sweet potatoes, I love regular potatoes, too. (I actually only started liking sweet potatoes in the past year! I had only had them in nasty, sugary casseroles that were disgusting before that). The key to a crunchy outside and soft on the inside potatoes is to lightly mist with EVOO (not dump olive oil all over it) and bake at 425. They’ll actually crisp up pretty early on – just keep them in longer until when a knife inserted meets whatever potato tenderness you desire (mine were probably around 20-25 minutes).

The other key is the seasoning! My never fail roasted potato seasoning blend is lots of herbs de provence, paprika, kosher salt and garlic powder. SO GOOD! Try it, you won’t be disappointed.

Naturally, after only a few baby potatoes and spinach I was still hungry, so I hit up a baby organic gala with some almond butter and cinnamon. (Just to show how tiny this bag of apples are, the almond butter is a tablespoon or less).

Delicious!

Afternoon plan of attack:

• Apply to 2 jobs
• Gym (elliptical and strength)
• Figure out what to make for dinner with our limited ingredients!
• New blog work.
• Pick up ingredients at store for Roman’s birthday dessert.

easy peasy. Catch ya later!