Creamer Potatoes- The Recipe

I posted a picture Thursday night of the creamer potatoes I made for dinner at my parents. This is such a simple side dish and this is an inexpensive way to make a meal look extra fancy.  When my mom and I were at the Dekalb Farmer’s Market Thursday afternoon, I stumbled upon a medley of small potatoes. I am a firm believer that you eat with your eyes first and, therefore, anything you can do to make your food look pretty will also help it taste better! I noticed some tiny red and white creamer potatoes sitting next to some long, thin, purple fingerlings. I grabbed about a 1/2 pound of each. All of them cost less than a dollar per pound!

When I got home, I went straight to prepping them. Here’s what to do:

Preheat the oven to 400 degrees or turn your grill on to medium high heat.


Wash and scrub your potatoes to get rid of any excess dirt. Make sure to dry them completely.


Cut the potatoes so that they are all roughly the same size. Put all the potatoes in a large zip lock bag. Add roughly 1 tbsp of oil to the bag. You may need a little more. All the potatoes should have a nice coating of oil on them.


Finely chop the fresh rosemary and add to the bag.


Add salt and pepper.


Shake vigorously until the rosemary, salt and pepper evenly coat the potatoes.


Gently pour the potatoes onto a sheet of tin foil (the sheet should be long enough for all the potatoes to lay flat and have about 2 inches of extra foil around all the edges). Top the potatoes with another sheet of foil and fold the sides over to make a little packet of potatoes.


Place the foil packet directly on the oven rack or on the lower level of your grill. Check after 30 minutes (could take up to 45). The potatoes should be tender but not falling apart.


WW Points: 4 points/serving (1/6 of whole dish)

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