Oh the potato. Whether they’re mashed, roasted or baked they are loved by so many and an easy way to get more plant foods on the table. Since they are so well accepted, potatoes are a good starting ground for those who eat limited amounts of plant based foods. This popular American staple is a good source of Vitamin C, B vitamins, potassium and fiber. They also provide phytonutrients like carotenoids and flavonoids providing antioxidant benefits.
My favorite way to cook potatoes is roasting. You get the added flavor of that lovely crispy, carmelized outside shell and you don’t have to depend on loading it down with butter, sour cream and other toppings to add flavor. They’re flavorful just the way they are.
This recipe is a simple one and the added lemon and oregano provides a perfect pairing with the classic potato taste. Roasted potatoes pair nicely with fish or chicken dinners and are kid friendly. Give it a try!
- 1½ pounds fingerling or new potatoes
- 3 tablespoons extra virgin olive oil
- 3 cloves, garlic, minced
- ½ teaspoon pepper
- Zest of 1 lemon (about 1 tablespoon)
- ¼ teaspoon sea salt or kosher salt (large grain if you have on hand)
- Preheat the oven to 425 degrees. Slice the potatoes in half (for fingerling) or quarters (for new) and place them on a baking sheet or roasting pan.
- Drizzle the potatoes with the olive oil, garlic, and oregano and toss to coat. Roast the potatoes for 20 minutes, gently stir. Continue cooking for an additional 15 minutes or until golden brown. Remove from the oven and place into a serving bowl.
- Toss the warm potatoes with the pepper, zest and salt to serve.
Meri Raffetto is the founder of Real Living Nutrition, triplet mom and author of the Glycemic Index Diet for Dummies and coauthor of the Glycemic Index Cookbook for Dummies, and Mediterranean Diet Cookbook for Dummies. Follow on twitter @realliving2