Roasted Red Potatoes

February 23, 2017Living Freely Gluten Free

Last year my husband worked a swing shift. It was a really hard transition for my son when he started kindergarten because he didn’t get quality time with his dad during the week. We found a routine but it was still difficult for him, he missed his dad. I didn’t like being on my own for dinner and bed time every night but I got them to bed on time and the nights ran as smoothly as they could.


My husband started a new job and how has a horrible commute in traffic but is typically home around 5:30 and can have dinner with us and help with the bedtime routine. This leaves me no time to work because I am home with my 2 year old all day. When he was on swing shift he would help watch her and play with her a few hors each morning so I could et my work done. That is one of the reasons why things have been a little slow on the website. By the time dinner is done and I clean up the kitchen it is bedtime and then after that I try to spend a little time with my husband before going to bed. After he goes to sleep I am just simply too tired from the day to write blog posts.

Let’s top it off with what other events have been going on in the Bigler household. First, we were potty training. Bare-bottom-potty training. She is doing really well now with very few accidents and is mostly staying dry when we are out. I do have to carry a potty seat everywhere we go, so that’s fun and exciting.

I also have a senior dog. We rescued her 13 years ago and my best guess is that she is around 16 or 17 years old. She has doggy dementia very bad and wants to sleep all day and cry all night. I have to watch her all day and make sure she stays awake, literally waking her up almost ever 5 minutes. If she naps for over an hour then the night is horrible, she will keep me up ALL NIGHT. Last night I couldn’t get to bed until after midnight because of her crying and she woke me up at 4am. I am one tired Mama.


I recently gave my website a facelift and I was very stressed about it. I have no knowledge of website design and I have been learning as I go, trying to understand what seems like another language. I am not done with every detail but I am pretty happy with how the website looks. There are a lot of update features like, scroll to the top and a drop down menu on the top of the page. I hope these adjustments make the page easier for you to navigate.


I have been meaning to get this red potato recipe to you for what seems like a year. I had it on the blog many years ago but took it down to update the pictures and make it more visually pleasing. I am learning as I go here and t seems like there’s always something that I have done wrong that I have to fix and re-present it in a more professional manner. This blogging hustle is real. To all of you that have been sticking by my side during these transitions, thank you, from the bottom of my heart.

This is the perfect potato side dish for any meal or occasion. I love roasted red potatoes with BBQ, pork chops or chicken. If you have any leftovers you can pop them in your toaster oven and eat them with eggs the next morning too but there are almost never leftovers when I make these.

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Ingredients:

1 ½ Lbs. Red Potatoes Diced into bite size pieces

¼ Cup Avocado Oil

½ Tsp. Granulated Garlic

½ Tsp. Pink Himalayan Sea Salt

¼ tsp. Pepper

½ tsp. Sage

½ tsp. Parsley

Directions:

Preheat oven to 425 degrees. Place your chopped potatoes in a bowl and drizzle the oil and sprinkle the seasoning. Toss until well combined. Pour onto a baking sheet and place into heated oven uncovered. They take about 40-45 minutes until they are done and slightly crispy. Enjoy!



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