Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

Don’t be afraid to cook with good fat! Here’s one reason why…

Millions of people are diagnosed with some form of thyroid disease every year, and the majority of these people are women.

There are many reasons why this disease has an affinity for females.

To create thyroid hormones (and our bones!), we need fat to support our ability to absorb fat-soluble vitamins A, D, E and K, plus protein to develop the amino acids to build hormones.

And, women have a tendency to eat less fat (I’m just saying!).

Don’t be afraid to slather a little grass-fed butter (or gravy) onto your food.

Butter and/or fat from grass-fed animals is rich in vitamins A and D that support the endocrine system as a whole.

Fat also helps us better absorb proteins due to the release of bile from the gallbladder, plus hydrochloric acid from the stomach that helps us break down our food.

In this roasted potatoes recipe I used duck fat. But, if you cannot find duck fat, use a mixture of olive oil plus butter. It’s totally delish!

Rosemary Roasted Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Health Coach Recipes
Cuisine: Food is Medicine
Serves: 4 servings
Ingredients
  • 4-5 medium sized yukon gold potatoes or new potatoes
  • 1 tbsp. duck fat (or use 1 tbsp. olive oil plus 1 tbsp. butter)
  • Sea salt
  • Black pepper
  • 1 tbsp. organic rosemary
Instructions
  1. Preheat oven to 375.
  2. Wash potatoes and chop into 2 inch pieces.
  3. Coat the potatoes with fat.
  4. Season with sea salt, freshly ground black pepper, and rosemary.
  5. Put into a roasting pan and place into the oven for 30 minutes.
  6. Turn the potatoes and continue roasting 15-20 minutes or until golden brown.
 

 

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