Starch Comfort

I get so tired of the same old side dishes.  I'm one of those that is not satisfied until I have a 'complete' and nutritionally balanced plate.  What I mean is- I like my protein (meat or plant-based..doesn't matter.) vegetable (usually green!), and starch (rice, pasta, potatoes, corn..yes, corn is a starch- thats a whole other post to come.)  I get so caught up in this, when I have something like a casserole or spaghetti, I get uptight when I don't have three sections designated for a specific food group going on my plate.  I know, sounds super OCD- I'm not that bad, I promise.  So, when trying to come up with a variety for my side dishes, I think I've become pretty creative- one of my favorite is the potato!  Potatoes have come to be one of those 'no-no' diet foods, kind of like eggs- but again, highly misunderstood. And if you are a regular reader of my blog, I don't really like the word diet, anyway.  If you prepare them without all those heavy ingredients, potatoes can be a nutritious, and pretty inexpensive food that has a perfectly welcome and honest place on your plate. One medium-sized potato (don't forget the skin!) has around 160 calories and is an excellent source of potassium and fiber. Whether you bake, smash, or roast 'em, potatoes make a versatile side or as a star feature in a main dish.  This recipe is so so SO easy- it gave a special twist to the normal roasemary roasted potatoes.

INGREDIENTS:
4 teaspoons canola oil
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon brown sugar
1 teaspoon sweet paprika
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
2.5 lbs baby red-skinned potatoes, quartered
2 cups sugar snap peas


DIRECTIONS:
Preheat oven to 400°F. Mix first 8 ingredients in large bowl. Add potatoes; toss to coat. Transfer mixture to large rimmed baking sheet, spreading potatoes evenly. Bake potatoes until brown and tender, stirring occasionally, about 50 minutes. While potatoes are roasting, toss peas in microwave safe bowl.  Add about 1/4 cup water, cover and cook on HIGH for about 2 and a half minutes.  Peas should be bright green and crisp to the bite, still.  Pull potatoes out of the oven and add snap peas to the roasting pan, tossing gently to not break the potatoes.  Place back in the over for 5 more minutes.  Remove from oven and serve hot.  Great along with pork, poultry, beef or fish!