I love a good roasted potato. I actually love most any veggie that’s been roasted. Roasting brings out the natural sweetness in veggies (especially root vegetables like potatoes, carrots, parsnips, yams, and turnips) and I love the crispy on the outside, soft on the inside effect. If you’re looking for something warm and comforting (and to me, a bit decadent) roasting is a great idea. I can get Norah to eat most any veggie that’s been roasted, especially cauliflower. She’s even tried Brussels sprouts this way. She only ate one, but hey, she tried it!
Potatoes are a nutritious food – despite their bad rep for being a starchy carb. They are part of the nightshade family of vegetables, along with tomatoes, eggplants, and peppers — all of which I think I was born to eat. Potatoes are a good source of vitamin B6, vitamin C, copper, potassium, manganese, and fiber. Buy your potatoes from the bulk section so you can inspect them for decay and choose similar sizes for even cooking. Store them in a paper bag in a dark, dry place…this is super important if you don’t want your potatoes to sprout! Even room temperature will cause sprouting and dehydration. I store mine in the garage when it’s cool enough. Definitely don’t store them in the refrigerator (it changes their taste and not for the better) or near onions, as they will spoil each other.
My mom makes an awesome roasted potato with tons of fresh herbs from the garden. The recipe is simple and addictive.
Slice up your potatoes into wedges and toss with some olive oil. Then roast in the oven on each side for about 10 minutes.
While the potatoes are roasting, throw your herbs in a bowl with olive oil
Toss the warm potatoes with the herb dressing and serve immediately. Perfection!
So don’t be scared of potatoes. They are good for you — if prepared in a healthy way. Not fried or smothered in cheese. What’s your favorite way to eat potatoes?
Roasted Herb Potatoes
- 5 Tbsp extra-virgin olive oil
- 2 Tbsp fresh rosemary leaves
- 3 Tbsp fresh parsley, chopped
- 2 garlic cloves, sliced
- 2 pounds russet potatoes cut lengthwise into 1-inch wedges
- 1 ½ tsp Celtic sea salt
- freshly ground black pepper
Preheat oven to 425 degrees F. Spread potatoes onto a baking sheet. Season with the salt and toss with 2 tablespoons of olive oil. Roast about 10 minutes and then flip and roast for another 10 minutes. Make sure potatoes are crispy, golden brown and cooked through.
Meanwhile, in a large bowl, combine remaining olive oil, plus the herbs and salt. When potatoes are done roasting, immediately dump hot potatoes into the bowl with the herb mixture and toss to coat. Season with black pepper to taste. Toss well to combine. Serve immediately.