Easy Oven Roasted Potatoes

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Spud-Tacular Oven-Roasted Potatoes

While there is no known origin of the oven roasted potato, records exist of the food being agriculturally grown and harvested by Incans hundreds of years ago. Conquistadors, after conquering much of Latin and South America in the 1500s AD, brought the root starch back with them to their Spanish homeland. Potatoes have since become the fourth largest globally cultivated crop and a beloved staple of any meal, be it quick and easy breakfasts or our favorite holiday side dishes.

Whether it be an Easter Sunday supper to celebrate or weekday dinner with the family, oven roasted potatoes bring a simple magic to the table with its oven-crisp exterior and its fluffy insides! There’s little that can go wrong with roasted potatoes, making it one of the easiest no-sweat additions to more intensive meals while also holding its own on the dining room table. Just a few reliable ingredients such as fresh rosemary and garlic powder bring out the best in these simple spuds!

Are Oven Roasted Potatoes Healthy?

The following recipe is vegan, using extra virgin olive oil in place of typical butter and a handful of fresh herbs for that added oomph! Potatoes are an excellent source of Vitamin C and Potassium and are naturally low sodium; however, during most preparation, the addition of salt (be it granulated or in salted butter) can cause potatoes to be unhealthy for hypertension diets. Additionally, with lots of Carbohydrates in each spud, potatoes can spike glycemic indexes in pre-diabetic and diabetic individuals. Alternative to skipping potatoes entirely, one can make a hypoglycemic-sensitive sweet potato variant or, if you’re looking for a keto option, try oven roasting some cauliflower!

What Makes a Spud-Tacular Potato?

One of the most iconic features of potatoes can often be the downfall of dishes featuring the vegetable: the starch. Starchy vegetables can often get unpleasant slimy textures when not given the time to prepare appropriately and that gets in the way of delicately golden brown exteriors when roasting potatoes. As such, it’s advised to research your chosen potato for its starch content and waxiness. To help get that desirable pillowy interior, par-boiling your potatoes before the roast can produce perfect spuds!

Soak your potatoes in cold water for no more than 24 hours for today’s recipe – thick cut cubes, wedges, and fingerlings need more time than thinly sliced potatoes – and for no less than 30 minutes. Ideally, letting your potatoes soak for an hour before cooking helps prevent the starches from sullying your dish while soaking too long can often result in oxidized, mushy spuds (often far better for mashing!). Par-boiling your potatoes for 10 minutes before roasting can help achieve those fluffy insides.

INGREDIENTS

• 2 pounds small red or gold potatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 3 tablespoons fresh herbs such as rosemary, parsley, thyme, or basil, finely chopped
• ½ teaspoon smoked paprika
• Coarse salt and freshly ground black pepper to taste

INSTRUCTIONS

Prep

Heat your oven and get it ready for roasting. Wash and dice the potatoes, keeping their nutritious skins on for added texture and flavor.

Soak

(Optional) Soak the potatoes to remove starch for a lighter, fluffier roast. Dry them well before the next step.

Season

Toss the potatoes with olive oil and herbs, coating them evenly. The garlic and smoked paprika add depth to the dish.

Roast

Spread the potatoes on a baking sheet and roast until they’re beautifully browned and irresistibly crispy.

Enjoy

Serve these delectable roasted potatoes hot from the oven, and watch them disappear from the plate!

Devour!

FAQs & Tips

Serving Suggestions

These oven-roasted potatoes make a perfect Easter day dish with marinated lamb chops! Just place your lamb chops on the bottom rack of the oven with 2 – 4 minutes to spare for medium-rare (4½ – 7 minutes for well done). Make sure to let your lamb chops rest outside of the oven for 5 minutes before serving at the table, plenty of time to make your plates and say grace!If you’re looking for an easy dinner that’s a little lighter, zucchini hash with turkey sausage pairs nicely with roasted potatoes. The skillet cooks on the stovetop, making it easy to multitask while your potatoes roast for 25 minutes and, similarly to marinated lamb chops, finishes the hash’s eggs in the oven in the last 4 minutes of the cooking time. Both can be retrieved at the same time and served hot!

Print

Easy Oven Roasted Potatoes

Spud-Tacular Oven-Roasted Potatoes

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 120kcal

Author FoodFaithFitness

Ingredients

• 2 pounds small red or gold potatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 3 tablespoons fresh herbs such as rosemary, parsley, thyme, or basil, finely chopped
• ½ teaspoon smoked paprika
• Coarse salt and freshly ground black pepper to taste

Instructions

• Preheat your oven to 425°F.
• Gently scrub the potatoes under running water, but keep the nutrient-rich skins on. Cut them into 1-inch cubes for even cooking.
  
  
  
  
  
  
  
• Optional: If you have the time, soak the diced potatoes in cold water for up to an hour to remove excess starch. This helps achieve a fluffier texture. After soaking, pat the potatoes dry with a clean towel.
  
  
  
  
  
  
  
• In a large bowl, toss the potatoes with the olive oil. This helps the seasonings stick. Sprinkle in the garlic powder, chopped fresh herbs, smoked paprika, salt, pepper and toss again.
  
  
  
  
  
  
  
• Spread the seasoned potatoes in a single layer on a baking sheet. Make sure to give them space.
  
  
  
  
  
  
  
• Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and fork-tender. Dont forget to give a stir halfway through.
  
  
  
  
  
  
  

Nutrition

Calories: 120kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 8mg | Potassium: 493mg | Fiber: 3g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 24mg | Calcium: 16mg | Iron: 1mg

The post Easy Oven Roasted Potatoes appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

What are the common condiments, spices and seasonings they use in their Thai dishes?

Thai cuisine is a mixture of Asian influences. Its roots are in India and China as well as Southeast Asia.

Freshness, the essential ingredient of Thai cuisine, is key. Fresh ingredients have more flavor when they are picked and prepared quickly. This is why meat, fish and vegetables, as well fruits, vegetables, herbs, seeds, and nuts are often eaten raw, then heated.

Spices and sauces give dishes depth and color. Fresh basil, cilantro, mint, coriander (cilantro), lemongrass, ginger, turmeric, garlic, chillies, chilli paste, soy sauce, tamarind juice, oyster sauce, palm sugar, coconut milk, lime leaves, galangal root, curry powder, shrimp paste, fish sauce, tamarind water, rice vinegar, etc. These ingredients are common.

What is the difference between curried curry and curried curry?

The spellings are the same. Both words refer to the same thing: an Indian dish combining meat or vegetables with various seasonings.

Curry comes from the Hindi word kari meaning "to rub." This term refers to how the spice mixture is rubbed onto the food. Curried foods are generally cooked until they become golden.

Curried dishes weren't always reserved for special occasions. Today, they can be enjoyed throughout India. They include chicken, beef and lamb as well as fish, vegetables and rice.

Plain white rice is commonly served with curried meals. A raita (a yogurt-based sauce) or a chutney is another common accompaniment.

What are the best Thai spices?

Galangal and coriander are some of the best Thai spices. The best spices are clove, cardamom. black peppercorn. fennel seeds. star anise.

Rose petals, bay, pandan leaves (curry leaves), curry leaves; pandan leaves; kaffir lime leaf leaves; vanilla beans; tamarind pods; lemon grass, basil, and mine are some other valuable spices.

Does Thai use ginger?

The answer is yes. In traditional Thai cuisine, ginger is used extensively. It is commonly added to stir-fries or soups. Ginger is also used in desserts such as lassis.

Ginger is a native to China and Japan. The origins of ginger go back over 5,000 year. It is believed that ginger originated in Southeast Asia where it was grown for medicinal purposes.

Ginger is well-known for its ability to relieve nausea and stimulate digestion. It may even help prevent migraines. Ginger aids in relieving muscle spasms and joint pains. It can also treat arthritis.

Ginger is most often fresh in Thailand. Ginger root is first cut into thin strips before drying and stored. You can buy ginger root in jars or cans from Asian markets.

What are the principal Flavours in Thai Cuisine?

Thai cuisine includes several distinct regional cuisines. There are five main types of Thai cuisine: Northern, Central, Southern and Eastern. Each region has its own unique flavour profile.

The most common flavours in Thai food are sweet, salty, sour, spicy, bitter, pungent, and nutty.

Sweetness is essential for Thais because it makes the dishes palatable. Thai cuisine relies heavily on sweet ingredients, such as coconut milk (gula melaka), and palm sugar.

Thailand is also known for its sourness. Hot dishes often pair well with sour foods. This helps to balance the heat.

Thai food is not complete without spicy food. Thai recipes often include spices such as galangal and ginger root.

What is the use of garlic in Thai cooking?

Thai cuisine uses garlic. Garlic is often used to make Thai dishes, including salads and soups, stir-fries and curries, as well as sauces and sauces.

In Thailand, garlic is chopped and fried with shallots, ginger, and spices. Additionally, garlic is often eaten with sticky Rice.

Garlic can be eaten in a variety of ways. This mixture is called Nam Phrik (namphrik). Nam phrik is often accompanied by grilled chicken or beef.

What is the difference between cooking Whole and Ground Spices? Ground Spices?

There are no differences between cooking with whole spices or ground spices. All spices are ground after harvesting. There is no quality difference.

But the price gap is significant. Whole spices are more expensive due to the labour required for processing them. But the flavour is well worth it.

If you purchase whole spices in bulk, you might get an additional discount. You might get a discount if your entire bag is of cinnamon sticks.

The same is true for nutmeg cloves ginger, cardamom, and ginger. If you purchase these spices in bulk, you may be able to save money.

Whole spices also last longer than ground spices. Because ground spices lose potency quickly from oxidation, this is why whole spices last longer than ground spices.

But the main reason why we recommend purchasing whole spices is that they add a lot of character to recipes.

You can make delicious curry using whole turmeric, instead of ground turmeric. You can also grind whole coriander leaves to make a spice mix for chicken dishes.

The process of grinding spices takes a lot of time. If you're buying whole spices it makes sense for you to buy large quantities. So you don't run short of spices.

Statistics

• India contributes to 75% of global spice production. (en.wikipedia.org)
• According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)
• Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)

External Links

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• Aging, inflammation and the environment - PubMed

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• Molecular mechanisms of curcumins suppressing tumourigenesis, metastasis and angiogenesis - PubMed

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• Amazon.com. Spend less. Smile more.


• Amazon.com : Morton & Bassett Whole Nutmeg 1.9 Oz : Nutmeg Spices And Herbs : Grocery & Gourmet Food

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• HomePage

How To

How to Cut Shiitake Mushrooms?

The shiitakes are doing well. There's nothing wrong with them. But how do they be cut? We have tried every method, including using scissors. But they just keep slipping from our hands. Is there something wrong?

There's a trick to that. Put a rubber band around your mushroom stem and twist it tight. By doing this, you won’t slip and get cut.

You may think it sounds too easy. It is. But it's also very effective.

The rubber band makes stems slippery, making them feel more natural when picked up. Plus, it doesn't hurt to hold the stem tightly.

Go ahead, try it. You'll be amazed how easy it is to cut mushrooms.

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