Meatless Monday: Luxurious Herb Potatoes

Oct 16, 2017

I have to admit…I need more balance in my life. I have been eating out far too much, and have skipped the gym more often than I admit. But, don’t worry I love to give myself grace, so I won’t beat myself up about it. However, somethings need to change. Time to take adulting to a new level.

Time to say goodbye to an empty fridge, endless cheat meals, and silly “I’ll start tomorrow” excuses. 

The Your Dinner Is Planned Community inspires me to make a change, and take back control of my often glutinous lifestyle. 

Today, I have spent the day planning new recipes for you all. Someday I’d like to start posting more than just once a week (#bloggoals). But that takes discipline, something I excel in at work, but lack at home.

This is my public request for accountability. How can you help? Follow along the journey on my Instagram @jillycedeno. Do you have any recipe requests? Any recipe inside YDIP you’d like to see a Vegan Alternative for? Let me know!

Until then you can find me searching for the perfect balance in life. I know it’s out there! And this week’s recipe (inspired by the very first recipe in YDIP) is just that. Luxurious Truffle Rosemary Potatoes Hassleback Style. Take that Monday Blues.

INGREDIENTS:

1 Pound Baby Potatoes
3 1/2 Tablespoons Olive Oil
1 Tablespoon Truffle Oil
Zest of 1/2 a Lemon
1 1/2 Tablespoon Minced Parsley
1 1/2 Tablespoon Minced Rosemary
1 Tablespoon Minced Garlic
1 Teaspoon Maple Syrup
Salt & Pepper To Taste

INSTRUCTIONS: 

1. Preheat oven to 350 Degree.
2.Cut Potatoes Hassleback style (thin slices going 3/4 of the way through potato.
3. In a large bowl combine Potatoes 1 1/2 tablespoons Olive Oil, 1 tablespoon finely minced fresh Rosemary Leaves, 1 tablespoon finely minced fresh Parsley Leaves, teaspoon Minced Garlic, 1 teaspoon Maple Syrup, 1/2 teaspoon Sea Salt, or to taste, Black Pepper, to taste.
4. Spread Potato Mixture onto baking sheet.
5. Roast (sliced side up) for 20-25 minutes.
6. While potatoes are roasting in a small bowl mix Remaining Olive Oil, Truffle Oil, Lemon Zest, Minced Parsley, Minced Rosemary, and Salt and Pepper.
7. After 20-25 minutes in the oven, take out potatoes and spread half of the olive oil mixture on top of the potatoes.
8. Put back in the oven for an additional 20-25 minutes.
9. Once the potatoes are done cooking, spread remaining olive oil mixture over potatoes before serving.

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