I think that since I'm running on three and a half hours of sleep right now (COLLEGE!), I'm going to keep this post short.
I discovered this spice blend during the summer, and I think it's the best way that I have ever personally cooked my own potatoes. This recipe kind of reminds me of fancy restaurant potatoes, so you can pretend you're going out to eat dinner but save lots of money and calories.
Can you tell that I like potatoes? Or maybe that I received a bunch of potatoes in my FARMSHARE this summer? Either way, I'm always #rootveggies4life.
Unfortunately, I thought that I had a photo of this recipe, but apparently I don't (or I fell asleep and this is all a dream). However, take my word for it that these spuds are pretty tasty. Hopefully I'll update this post with a photo later on.
I'll leave you with this picture of some butternut and kabocha squash because those are kind of like potatoes and OMG IT'S ALMOST HARVEST TIME NOW.
My Favorite Roasted Potatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
4 cups of new/red/purple potatoes, diced
olive oil spray, 1 tbsp olive, coconut oil, etc.
1 tbsp. black pepper
1 tbsp. turmeric
1/2 tbsp. salt
1/4 tbsp. cayenne pepper
- Preheat an oven to 425 degrees Fahrenheit
- Toss the diced potatoes with the oil and lay them out in a single layer on a baking sheet. OR lay out the potatoes on a baking sheet and spray them with the olive oil.
- Toss/dust the potatoes with the spices. Mix everything up so the potatoes are evenly coated.
- Pop the baking sheet in the oven for about 30 minutes or until the potatoes are tender and golden brown.