I love love love potatoes. They get a bad rap for being starchy and carb-loaded. In fact potatoes are loaded with nutrients and if you prepare them a certain way they are not overly starchy and carb-loaded. I always leave skin on with ups the nutrition and flavour. By roasted or grilling them as opposed to boiling you keep the starchy-ness levels down. I prefer using Yukon gold, Fingerlings or “new” potatoes. They retain their buttery, silky taste without ever becoming mealy and starchy like Russet potatoes do. However, that being said with the cost of potatoes having skyrocketed the last year or so, use whatever variety you can afford/are available to you, just keep the skins on. These potatoes taste amazing alongside my beetroot salad, however any salad will be a great addition. Drizzle with a little lemony yogurt dill sauce and you’ve got a satisfying and nourishing meatless meal!
Wash the potatoes and cut them into cube sized pieces. Drizzle with oil and sprinkle with sea salt and pepper. Add the potatoes to 2-3 separate packages of parchment paper lined tin-foil. Close up the tin foil over the potatoes to create a large package and place on your grill over medium heat and allow to cook until skins are crispy and potatoes are fork tender. This will take at least an hour.
If you don't have a grill or just prefer to roast them in the oven, simply line a large rimmed baking sheet with parchment paper, drizzle potatoes with oil and sprinkle with sea salt and pepper and bake in preheated 400 F oven for at least an hour or until skins are crispy and potatoes are fork tender. Make sure you turn potatoes during cooking to ensure even roasting.
Serving Size 1 bowl