How-To: Roast Potatoes
Roasted potatoes are such a classic side dish. They can be prepared ahead of time and re-heated through out the week. They are also the perfect vessel for mouth-watering dips and condiments.
Potatoes can also hold a lot of flavour, so don't hold back on seasoning with your favourite herbs and spices.
Best of all, this recipe can be adapted for almost any root vegetable - turnips, sweet potatoes, beets or carrots.
The formula is simple: cut, drizzle on a bit of oil, season, and bake until golden and crunchy to perfection!
▸ ▹ Vegan, gluten-free, refined sugar-free, soy-free, nut-free
Yield: 2-3 servings Prep Time: 10 min Cook Time: 25-35 min Total Time: 40 min
3-4 medium sized potatoes, washed
2 tsp (10 ml) sunflower oil
1 tsp (5 g) salt
1 tsp (5 g) paprika powder
1/2 tsp fresh ground pepper
Preheat the oven to 180 C (350 F).
Cut the potatoes into wedges by cutting length-wise.
Place the cut potatoes onto a parchment lined baking sheet, drizzle with the oil and toss to coat. Sprinkle the salt, paprika and pepper over the potatoes and mix to ensure they are evenly coated.
Place the potatoes in a single layer, cut side up (for optimal crispiness) and bake for 25-35 minutes, or until golden and the exterior is crispy and bubbled. Turn once halfway for even browning, if desired.
Remove from oven and let cool slightly before enjoying!
Variations: this recipe can be used for almost any root vegetables - sweet potatoes, turnips, beets, or rutabaga.
Storage: store in an air-tight container in the fridge for 4-5 days.
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