Baby Potatoes Roasted with Rosemary, Dijon Roasted Potatoes, Hash Brown Potatoes

Baby Potatoes Roasted with Rosemary

  • 1 lb. baby potatoes
  • 2 Tbsp. fresh rosemary
  • 2 teas. olive oil
  • Salt and pepper to taste

Place a large skillet over low heat. Add the oil to the skillet along with the potatoes and salt and pepper. Cover the skillet with a tight lid and allow the potatoes to cook for about 20-25 minutes. Potatoes are done when they pierce easily with a fork. Shake the pan occasionally to keep the potatoes from burning. After 20-25 minutes remove the skillet from the stove and allow the potatoes to sit in the pan for 5 minutes before removing the lid. Toss the cooked potatoes with the fresh rosemary and serve.
Recipe makes 4 servings Estimated WW Smart points 3 per serving.

Dijon Roasted Potatoes

  • 4-5 large potatoes
  • 2 Tbsp. Dijon mustard
  • ¾ teas. paprika
  • ¼ teas. dried thyme
  • 1 teas. olive oil
  • Salt and pepper to taste

Quarter the potatoes and chop the quarters into equal size pieces. Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray. Whisk the oil, mustard, paprika, thyme and salt and pepper together. Place the chopped potatoes in the oil and mustard mixture and toss to coat. Place the coated potatoes on the prepared baking sheet and place the pan in the preheated oven. Roast the potatoes for about 15 minutes. Reduce oven temperature to 400 degrees F. Stir the potatoes and continue to roast them for an additional 15 minutes. Potatoes are done when they pierce easily with a fork and are browned. Remove cooked potatoes from oven and allow them to cool a little before eating.

Recipe makes 4 servings Estimated WW Smart points 9 per serving.

Hash Brown Potatoes

  • 2 medium russet potatoes, about 7 oz. each, leave skin on potatoes
  • 3 medium scallions
  • ¼ cup flour
  • 1 egg, beaten
  • 1 teas. garlic powder
  • ½ teas, onion powder
  • ½ teas. chili powder
  • ½ teas, paprika
  • salt and pepper to taste

Wash the potatoes and the scallions. Separate the green and white from the scallions and chop finely. Shred the potatoes using a box grater or a food processer. Rinse the shredded potatoes until the water runs clear. Drain the potatoes and squeeze them dry using a towel. Place the shredded potatoes on a plate lined with several layers of paper towels. Cook the potatoes on the paper towel lined plate in the microwave on high for 2 minutes. Place the potatoes in a bowl and allow them to cool for a few minutes. Then mix in the scallion whites, egg, flour, garlic powder, onion powder, chili powder, paprika and salt and pepper and mix until evenly distributed.

Place a cast iron skillet over medium heat and when the pan is hot spray generously with cooking spray. Add the potatoes to the skillet in an even layer. Cook the potatoes for about 7-8 minutes until the bottom of the potatoes is nicely browned. Slide the potatoes from the pan onto a plate and spray the skillet again. Slide the potatoes back into the skillet and cook the other side until it is browned, about 7-8 minutes. Garnish the potatoes with the scallion greens.
Recipe makes 4 servings Estimated WW Smart points 3 per serving.