I love potatoes!
Potatoes in the morning, potatoes in the evening and potatoes at supper time! Anytime.
Potatoes have been given a bad wrap over the years but really they’re a very nutritious staple in a whole foods, plant based diet. Lucky me!
On this particular day I made beautifully roasted potatoes to have on a Sunday morning. Our family is more of a savory-breakfast type of family than sweet. I thought these beauties would pair perfectly along side my incredible edible eggless-eggs recipe. You can check that out on Tosca Reno’s Website when I had the pleasure of being a guest blogger over on her page.
After my family and I devoured these potatoes I realized that these would be amazing ANYTIME! Not just for breakfast. They would be lovely over a bed of greens with a squeeze of a fresh lemon wedge and then sprinkled with cilantro and tomatoes. Yum! Or folded up in a sprouted grain tortilla with spinach, onion, cucumber and a drizzle of vegan tahini sauce. Mmm!
I’ve created this recipe to be easy with minimal ingredients and you can tweak the ingredients to fit your family’s liking.
Anytime Roasted Potatoes
Simple roasted Yukon gold potatoes with raw creamy dill, yellow onion, garlic and seasonings. So delicious you can serve as a side dish or the main event.
Prep Time: 5 minutes Cook Time: 45 minutes Makes: 6 servings
4-6 medium Yukon gold potatoes
1/4 c. yellow onion, diced
4 gloves garlic, minced
1 Tbsp. olive oil (Coconut oil is amazing too!)
1 Tbsp. Majestic Raw Garlic in Dill flavor**
1 tsp coarse sea salt & pepper (as desired to taste)
**1 large bunch of fresh dill may be substituted for this ingredient but you’ll need to increase the amount of oil you use to 3 Tbsp. instead of 1 Tbsp.
Preheat oven to 375 degrees F, and line a baking sheet with parchment paper or foil. If using foil, lightly spray with non-stick cooking spray.
Rinse and scrub potatoes. Then dice into 1-inch cubes and add to a large mixing bowl.
Dice onion and add to the bowl, along with the minced garlic. Add olive oil and Majestic Garlic or fresh dill (if using) and toss. Then season with salt, pepper and toss again until well coated. Add to prepared baking sheet in a single layer.
Bake for 45 minutes, flipping half way through, cook until soft and potatoes slide off a knife or fork with ease. Remove from oven and serve immediately with your meal of choice. These potatoes will keep in an airtight container stored in the fridge for several days, or in the freezer for up to a month.