Recipe: Roasted fingerling potato with herbs

With the onset of the low-carb craze, everyone became afraid of potatoes. But you shouldn't fear starches! Sugar is the biggest problem related to over-carbsumption, and gluten-free, high-fiber starches are a clean source of energy. Just eat your potatoes in reasonable portion sizes, avoid potatoes that have been fried, and pair your potatoes with a lean protein so that you stay full longer.


primary micronutrients

A medium potato (173 grams) will give you over 15% of your daily recommended:



2 pints fingerling potatoes

2 sprigs fresh rosemary

3 sprigs fresh sage

1 teaspoon grated lemon zest

3 sprigs fresh thyme

6 cloves garlic, left unpeeled

1 tablespoon coconut oil, avocacdo oil or grass-fed ghee


Black pepper



Heat your oven to 425°F and place a rack in the middle.

Place the herbs, garlic, and lemon zest in a food processor and pulse until blended.

Put the fingerling potatoes in a baking dish and toss with oil, salt, freshly ground black pepper, and blended herbs. 

Cover the baking dish with foil and bake in the oven for 40 minutes. After 40 minutes, check the potatoes to see if they're cooked. They should be soft when you pierce them to the middle with a fork. If they aren't, bake them another 5-10 minutes.

Once your potatoes are done, remove the baking dish from the oven and allow your potatoes to cool in the pan before serving them. 


nutrition facts

The full recipe contains

1,452.8 calories

15.7 grams of fat

122.0 grams of carbohydrates

49.7 grams of protein

17.5 grams of fiber