One thing I’ve really been loving about starting the Bite Beta Blog is reconnecting with some of my favorite foods growing up! As I create more and more recipes I’m reminded of delicious things I ate growing up that I want to share with you.
These were hands down my favorite way to eat potatoes as a kid. Crispy, savory and delicious. I honestly need to make them more! They are really quick to prepare and spend more time in the oven than anything else.
This recipe uses a pyrex but you could use a baking tray as well (just toss the potatoes in a bowl first and note they will cook a little faster).
You can also use less than three pounds of potatoes if that’s all you have or want to make! Just decrease the oil accordingly and reduce the cooking time.
Keep the seasoning plain and simple with salt and pepper or throw in some whole garlic cloves and rosemary or spices like red pepper flakes, paprika, and garlic powder.
- This recipe makes about 6 servings
- Per serving, this recipe packs 36 g of carbs, 4 g of protein, and 9 g of fat, and 5 g of fiber
- Pre-workout: have at least 1-2 hour before your session to give you enough time to digest. >2 hours before add some protein.
- Post-workout: pair each serving with an ounce of protein for that ideal 3-4:1 ratio of carbs to protein within 1-2 hours of your session.
- 3 lbs of potatoes, cubed
- 1/4 cup vegetable oil
- Salt, pepper, and desired spices to taste
- Preheat the oven to 450 degrees
- Place potatoes in a 13×9 Pyrex, drizzle with oil, and season with salt and pepper. Stir the potatoes in the pan to coat them evenly
- Bake for 45 minutes to 1 hour or until golden brown
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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