I love potatoes; you can spin magic with this simple veggie. Roasted potatoes are my favorite and the aroma arising from a potato roasted over a campfire can make our mouth water even as you read about it. Roasting any vegetable brings out its natural sweetness.
I love to eat the basic roasted potato with just pepper and salt but one can experiment with various spices and churn out some exotic wonders.
Potatoes are healthy and are loaded with carbohydrates, vitamin B, C, potassium and protein, fiber and iron. The amazing thing is they can keep you slim. They are low in sodium, virtually fat free and easy to digest.
If you are creative and imaginative, the choices are unlimited for cooking potatoes. Trivia facts affirm that potatoes are second in human consumption only to rice. I am not surprised. Eating your potato right can actually help build muscle, and lose weight.
Here are two great recipes for roasted potatoes from my kitchen and I am all of you will love to have them more than once.
1. SPICY OVEN-ROASTED POTATOES
These potatoes are crisp on the outside and fluffy inside. The key is to have them at just the right size, coated with just enough oil, and roasted in a red-hot oven.
1/8 cup Olive oil
1 tbsp. minced garlic
1/2 tsp. Dried basil
1/2 tsp. dried marjoram
1/2 tsp. Dried dill weed
1/2 tsp. Dried thyme
1/2 tsp. Dry Oregano
1/2 tsp. Dried Parsley
1/2tsp. Crushed Red Pepper Flakes
1/2 tsp. salt
4 large Potatoes, peeled and cubed
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. (You can use a zip lock bag for mixing all the ingredients by putting all the herbs and potatoes in it and rubbing it nicely from the outside).
Place potatoes in a single layer on a roasting pan or baking sheet.
Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Remove from oven and serve with lime wedges.
2. GRILL ROASTED SPICY POTATOES
Six Even Size Potatoes
1tbsp. approx.15ml olive oil
1 tbsp. roasted Garlic 15ml
1 cup shredded Mozzarella 250ml
180 ml – Salsa Sauce
1 cup approx. 250ml- Dairy Sour Cream
1/4 cup -chive cut into 16cm pieces as garnish
1 tbsp. finely chopped jalapeno chili
Ingredients for Roasted Garlic
One head Garlic
Wash and scrub clean the potatoes well and prick them all over with a fork.
Wrap the potatoes in an aluminum foil.
Preheat the BBQ grill to 300F/150C and roast the potatoes for 40 minutes or until tender. (Check with a toothpick) Remove potatoes from grill, unwrap, and slice them in half.
Scoop the flesh out of the potatoes leaving approximately inch (1.27cm) of the flesh around the sides and allow cooling.
Brush them with olive oil and season with salt and pepper or any other spices and herbs of your choice.
Place the spiced up potatoes on well-oiled preheated medium high grill for 8 minutes flesh side down or until golden and crispy. Remove when done.
Lay the potato, skins out in a row, and drop a dollop of bottled (or home made) salsa in each one followed by sour cream and chopped jalapeno and roasted garlic.
Add shredded mozzarella cheese and top up with chopped chives.
To Make Roasted Garlic
Remove top of garlic exposing just the top and prick the top with a fork.
Drizzle with olive oil and pepper, fresh thyme and wrap in foil.
Place them over low heat on a preheated BBQ and cook for approximately 15 minutes or until tender.
Remove from heat, peel a clove and smash with a fork.
Serve hot with lime edges.
It is essential to have the oven fully preheated for proper cooking if you are making roasted potatoes at home.
Whether you are roasting whole potatoes or potato cubes, the size should uniformed. I prefer baby potatoes as they as easy to eat and look wonderful.
Use potatoes that are fairly clean, firm and smooth and avoid those with wilted, wrinkled skin, soft dark areas, cut surfaces or slightly greenish in appearance.
One can use many combination of herbs and spices like rosemary, theme, basil, parsley, pepper, marjoram, garlic, and fenugreek, crushed dried curry leaves or roasted cumin etc.
Use olive oil for spraying the potatoes for best results.
You can add veggies like roasted bell pepper, corn, onions as add ons with the basic roasted potatoes.
Enjoy the goodness of potatoes and spice up your life with these spicy tangy recipes.