I'm not ashamed to admit that there have been many nights where I end up making several side dishes for dinner rather than a full-on meal. Sometimes what is normally a side dish is all I want or I'm too indecisive to really choose just one so I choose them all instead. It could also be that some side dishes are just really comforting. Starch and carb-laden foods tend to be that way. Here are a couple of those comforting side dishes that are quick and painless.

Roasted Red Potatoes with Paprika & Parsley

• 3-4 medium red potatoes, cut into 3/4 inch cubes*
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon (approx.) paprika
• 1-2 teaspoons fresh parsley, chopped fine
• salt & pepper

Preheat your oven to 375 while cutting the potatoes and parsley. You can either make a dish using a double layer of aluminum foil or use an 8x8 baking dish. Place the potatoes in the dish and coat evenly with the oil, salt and pepper. Roast in the oven for 30-45 minutes**, turning occasionally to prevent burning (they will brown nicely, however.)

Once the potatoes are cooked through & fork-tender, add the butter, paprika and parsley, and toss to coat.

Roasted Red Potatoes with Garlic & Rosemary

• 3-4 medium red potatoes, cut into 3/4 inch cubes*
• 1 tablespoon olive oil
• 3-4 garlic cloves, peeled & crushed
• 1-2 teaspoons fresh rosemary, chopped fine
• dash of onion powder
• salt & pepper

Preheat your oven to 375 while cutting the potatoes, chopping the rosemary, and peeling the garlic. In either a double layer aluminum foil dish or an 8x8 baking dish, toss the potatoes, garlic, rosemary, oil, onion powder, salt & pepper together. Roast in the oven for 30-45 minutes**, turning occasionally to prevent burning.

When the potatoes are cooked through and the garlic is soft & sweet, you're ready to serve!

@GeekBoston

*Feel free to peel the potatoes if you don't like the skins. I personally leave them on.

**Cooking time can vary depending on the size of the cubes. Equally sized pieces will ensure even cooking!