If you have read the White Potatoes for Baby Food page on the main WBF website, you know that I am not a big fan of feeding younger babies this little spud. I think it’s important to offer up foods that have the most nutritional bang, especially for those little ones between (4)6-8 months of age.
While white potatoes are not completely without any redeeming nutritional value, they are not a great “staple” baby food like sweet potatoes/yams are. The other night I was short on white potatoes for a roasted potato dish I was making. I decided to use up the 2 lonely sweet potatoes that were sitting in the spud bin and getting ready to pass their prime. The roasted potato dish that resulted was really more amazing that I thought it would be!
This recipe would be suitable for babies 8 months+ who are enjoying texture, herbs, spices and onions too. You could always give the potatoes a whizz and turn this into a puree if you wish.
One Potato, Two Potato Baby Finger Food
Ingredients:
- 5 white russet potatoes
- 2 medium sized orange sweet potatoes/yams (what’s the difference between yams and sweet potatoes?)
- 1 medium Vidalia onion
- rosemary, sage, thyme, pepper, peppade w/cilantro mix, paprika
- olive oil
- 1-2 tablespoons minced garlic
- foil
Directions:
Step 1: Preheat oven to 400 degrees F and lightly oil a 9 1/2 x 13 baking dish
Step 2: Wash and scrub the potatoes – peeling is optional but please peel the potatoes if you plan to serve this to your little ones for finger food.
Step 3: Finely dice the onion
Step 4: Place the potatoes and the onion in the prepared baking dish and add 4 tablespoons of olive oil – more if needed to thoroughly coat the potatoes and onion
Step 5: Stir in the minced garlic.
Step 6: Sprinkle on the herbs and spices and stir to combine.
Step 7: Sprinkle paprika over the potatoes and then place in the oven to roast
Step 8 : Roast for approximately 45 minutes – cover with foil during the last 1/2 hour
For baby: Top with plain whole milk yogurt or add in some shredded meats, peas, peaches….
** I actually used a rosemary lemon olive oil for this dish but you don’t need it **
