Garlic Roasted Potatoes

Garlic Roasted Potatoes, adapted from Ina Garten, are simple and delicious – you just need an hour to prep and cook.

A few notes:

  • If you use foil, make sure it’s non-stick.
  • If you’re working with baby potatoes, they might only need 30-45 minutes to cook.
  • Personally, I use only small baby red potatoes to minimize chopping, I add FAR more garlic than called for in the original recipe, and I don’t bother with the parsley.
Garlic Roasted Potatoes
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

Adapted from Ina Garten

Servings: 4 people
Author: Karen Swanson, adapted from Ina Garten
  • 2 pounds small baby red potatoes approximately
  • good olive oil extra virgin
  • kosher salt dash (1 tsp max)
  • 1 teaspoon freshly ground black pepper
  • minced garlic 6-10 cloves
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or non-stick foil.

  2. Wash and dry the potatoes.

  3. Cut the potatoes in half (or quarters) to a roughly uniform size, and place in bowl.  Spray or slick potatoes with just enough olive oil to lightly coat (not too much).  Add salt, pepper, and minced garlic, and mix. (If you don't want to clean a bowl, just do this on the prepared baking sheet!)

  4. Spread potatoes into one layer (with 1 cut side down) on baking sheet. Roast in the oven for about 20-30 minutes, then flip with spatula to brown evenly. 

  5. Continue cooking until browned and crispy - depending on size of potatoes can be 30-45 minutes.

Recipe Notes

Ina Garten's recipe calls for more olive oil, more salt, less garlic and fresh parsley for serving. Original recipe here:


Baked Sweet Potato Fries

Try ‘Baked Sweet Potato Fries’ as a healthy side dish. I’ve adapted a Paula Deen recipe to make it healthier. These are easy to make (especially if you have a Cuisinart French Fry disk, which I highly recommend!), nutritious and absolutely delicious.

One key trick is to use 2 pans so you don’t crowd the fries in the pan. Crowding will result in steaming and you won’t get crisp baked fries!

Two modifications/ notes:

  • I use 2-3 medium sized sweet potatoes (not the 5 in the original recipe which is far too many for a regular sized oven.)
  • I season the lightly olive-oiled fries with salt, pepper, cumin and a bit of chili powder, not the ‘house seasoning’ Paul Deen suggests, which has far, far, far too much sodium for a healthy side dish. You won’t miss it—I’ve replaced the garlic powder and cup of salt (!) with a dash of kosher salt, black pepper, cumin and chili powder.  If cumin and chili powder are not your thing, no problem—just add your favorite spices (it’s best to use something with a bit of a kick to offset the natural sweetness of sweet potatoes!)

Hope you enjoy!

Baked Sweet Potato Fries
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Adapted from Paula Deen

Servings: 4 people
Author: Karen Swanson, adapted from Paula Deen
  • Olive Oil for tossing
  • 2-3 medium sized sweet potatoes peeled and sliced into fries
  • kosher salt
  • pepper
  • cumin
  • chili powder
  1. Preheat oven to 450 degrees, and line a large baking sheet (or 2 baking sheets - they can't be crowded!) with parchment paper. 

  2. Prepare potatoes: wash, dry and peel the potatoes. Slice into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife (or much easier - use a Cuisinart French Fry Disk!)

  3. In a large bowl toss sweet potatoes with just enough olive oil to barely coat. Sprinkle with a dash of salt, and then pepper, cumin and chili powder to taste.

  4. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd.

  5. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.

  6. Let cool 5 to 10 minutes before serving.


Mustard Vinaigrette

A fabulous Mustard Vinaigrette—delicious enough for even me, a salad ‘hater’ to agree to eat a salad!  This recipe was adapted (tripled) from David Tanis’ Frisee aux Lardons recipe, which appeared in the New York Times. Make a batch and store in a capped cruet in the refrigerator for multiple salad meals.

Mustard Vinaigrette
Author: Adapted from David Tanis
  • 2 tablespoons Dijon Mustard
  • 6 tablespoons Sherry Vinegar
  • 2 cloves finely grated garlic
  • 9 tablespoons extra virgin olive oil
  • Salt
  • Pepper
  1. Whisk together mustard, vinegar and garlic.
  2. Whisk in olive oil.
  3. Season with salt and pepper to taste.
  4. Pour into glass cruet (or any container with a cap), cover, and store in refrigerator.

Roasted Butternut Squash and Mushroom Curry

View Recipe

My interest was piqued by David Tanis’ New York Times article, A Warming Curry for Fall— because this accomplished chef mentioned that he’d adapted a Madhur Jaffrey recipe. I find her recipes can be challenging, so I was thrilled at a Mr. Tanis modification.

This recipe was both heavenly and easy—one of the most delicious recipes I’ve made. Plus, it truly took only about 30 minutes (not including roasting time – and you can make it without roasting the butternut squash if you have 30 minutes max).

Not only that, but the resulting dinner is a great vegetarian option—not always my forte but one I am trying to tackle—and it was filling. And as I served with brown jasmine rice, it was even a decent source of cholesterol-lowering fiber.

I read through the many comments online and decided to modify Mr. Tanis’ recipe right off the bat to add more flavor. (See the NYT article link above for the original recipe.) I’ve included mine with adaptions below.  It’s very flavorful but not at all spicy—the only tricky part will be procuring fresh curry leaves (available at Indian markets and online: see amazon link below).  While Mr. Tanis says curry leaves are optional, to me, they really make the dish.

My modifications were to add ground cumin, garam masala and also Maharajah Style Curry Powder By Penzeys Spices. Yes, I know that ‘curry’ is a catch-all and that many of the ingredients are listed both separately and in this curry powder.  But the recipe was delicious with these additions and I love Penzey’s curry.

As for rice, I served it with Trader Joes Brown Jasmine Rice for a fiber boost.

The picture above I took while it was cooking, and my version of the recipe follows. Don’t be daunted by the number of ingredients—nearly all are just spices!  And I didn’t even bother with wild mushrooms: I used sliced Baby Bellas and Shitakes … and didn’t measure them, just used 2 packs from Trader Joe’s.

It’s simple, I promise! If you like curry you will want to give this recipe a try.

Roasted Butternut Squash and Mushroom Curry - Going Lo-Co adaption of David Tanis recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
1 hr

Delicious, easy vegetarian curry published by David Tanis in the New York Times. Mr. Tanis adapted his recipe from a Madhur Jaffrey, and I've slightly modified further, for more flavor and cholesterol-lowering fiber. It's easy - but the fresh curry leaves are a must. If you are not familiar, they are sold in Indian markets, or see below for a link to fresh curry leaves on Amazon!

Course: Main Course
Cuisine: Indian
Servings: 4 people
Calories: 482 kcal
Author: David Tanis, adapted by Karen Swanson
  • 3 tablespoons vegetable oil or canola oil
  • 10 ounces butternut or other winter squash peeled and diced in 1/2-inch cubes
  • Salt and freshly ground black pepper
  • 1 or 2 small whole green chiles such as jalapeño or serrano
  • 3 medium shallots or 1 small onion finely diced. I use already-diced fresh onions and diced more finely
  • ½ teaspoon black or yellow mustard seeds
  • ½ teaspoon cumin seeds
  • Handful of fresh or frozen curry leaves
  • 4 garlic cloves minced
  • 1 teaspoon ground coriander
  • Pinch of cayenne
  • ½ teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1 pound mushrooms preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
  • ¾ cup coconut milk preferably reduced fat
  • 2 tablespoons lime juice freshly squeezed
  • fresh cilantro diced and sprigs for garnish
  • 2 cup brown jasmine rice
  • 1 cup baby spinach leaves optional
Prep before cooking
  1. Cook about 2 cups of brown rice or brown jasmine rice so it will done when curry is done.

  2. Roast the diced squash (directions in 'prep' and 'cooking' below) either earlier in the day, or 1 hour before you want to serve.

  3. Prep ingredients to facilitate quick steps in this recipe: a) Chop cilantro and squeeze lime; set aside. b) Dice squash into relatively uniform 1/2" cubes and set aside. c) Cut a lengthwise slit in each chile to open it, but leave whole and set aside. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.) d) Measure spices into 2 small bowls (one with mustard and cumin seeds, one with all other spices) and set aside. e) Mince garlic. f) Bring curry leaves to room temperature, if frozen.

  1. Roast the squash: Preheat oven to 425. Slick squash cubes with olive oil, salt and pepper and roast them for 20-30 minutes (set them aside to  add to pan after the mushrooms.) The original recipe sautes squash on cooktop but roasting is easier and boosts flavor depth - you just have to time it so they are roasted before you start cooking.

  2. In a wide skillet, heat oil over medium-high heat. Add shallots or diced onion to skillet, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves and let sizzle for about 1 minute.  
  3. To skillet, add the minced garlic, coriander, cayenne, turmeric, chiles, cumin, garam masala and curry and the slit-but-still-whole jalapeno (or serrano) chili peppers. Stir well and cook for 1 minute more.

  4. Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
  5. Add squash cubes to pan, stir in coconut milk (shake can well first!) and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. (If adding baby spinach for nutrition and color boost, add it after about 2-3 minutes so it wilts by time the 5 minutes of cooking squash is done.)  If mixture looks dry, thin with a little water. Taste and season with salt. 

  6. If you are serving for a dinner party, you can keep curry warm in a (pre-warmed) crock pot set to warm.

  7. Just before serving, stir in lime juice. 

  8. Serve atop high-fiber brown rice. Top with diced cilantro (unless you/guests are averse to taste) as it adds a lot of flavor.  If desired, garnish with cilantro leaves.

Recipe Notes

Nutritional Data calculated using My Fitness Pal.

Nutrition Facts
Roasted Butternut Squash and Mushroom Curry - Going Lo-Co adaption of David Tanis recipe
Amount Per Serving
Calories 482 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 7g
Monounsaturated Fat 2g
Sodium 18mg 1%
Potassium 105mg 3%
Total Carbohydrates 87g 29%
Dietary Fiber 6g 24%
Sugars 5g
Protein 9g 18%
Vitamin A 23%
Vitamin C 22%
Calcium 11%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.