Roasted Potatoes
Golden and crisp on the outside, soft on the inside, my family is always super excited when they see we are having these potatoes for dinner.
Did you know there was a guy who lived off of nothing but potatoes for a year? He has some great resources on his site talking about the research that led him in this direction. Potatoes get a bad rap, but they are actually very nutritious and provide satisfying energy on a plant-based diet. They are one of our favorite ways to keep our four hungry and active boys full and energized. We love them at our house. We like these with BBQ Lentils. Talk about a cheap meal–it’s great to have some of these in the vault to balance out some of the more expensive health foods I like to buy!
This recipe is always a winner!
Print Recipe
Roasted Potatoes
Ingredients
- 4 pounds potatoes cut into about 1 inch pieces
- 2 tablespoons oil my preference is avocado oil because it is stable at high temperatures. Other oils can break down and are not so good for you
- salt to taste
Ingredients
- 4 pounds potatoes cut into about 1 inch pieces
- 2 tablespoons oil my preference is avocado oil because it is stable at high temperatures. Other oils can break down and are not so good for you
- salt to taste
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Instructions
Preheat oven to 450 degrees.
Blot chopped potatoes dry with a paper towel. This step can be skipped but creates crispier potatoes
Place potatoes and oil in ziploc bag, close bag and gently rotate to coat potatoes in oil.
Cover rimmed baking sheet with foil and pour potatoes in an even layer. Sprinkle with salt and bake for 20 minutes. After 20 minutes, turn potatoes, reduce heat to 400 and bake for 15 minutes longer or until crispy golden brown.
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