So, potatoes aren’t the healthiest food, but they are cheap, filling, and high calorie. They’re not paleo, but they are Whole 30 compliant. Since our son (and I) can’t eat any grains at all, and feeding him is a (nearly) all day deal, gaining potatoes as a safe for him was a huge win. Our grocery budget rejoiced. My high calorie needs and extremely clean and limited diet needed a cheap carb source. Besides meats, potato products are the only other thing Jett will chew.
This recipe for oven roasted potatoes is really quick to throw together which makes it the ideal meal for a weeknight. It takes almost no babysitting, score!
Start with a pound of organic Yukon gold potatoes. Organic potatoes are important. Potatoes suck up the toxins in the soil, so the cleaner, the better. We buy them at Trader Joe’s, but most stores carry them. TJ’s usually has these little guys which we prefer. Give them a quick scrub.
Cut the potatoes into halves or quarters to make them all the same size. Plop the potatoes into a bowl. Drizzle your olive oil (you could substitute any fat of your choice- lard, another kind of oil, bacon fat, etc.) and spices over your cut potatoes. Give them a good toss and make sure they’re evenly coated.
Spread the potatoes evenly on a baking tray. Throw the tray in the oven at 425 degrees for 20 minutes. This is the perfect time to prep your green beans or salad, feed your kiddo, or turn your grill on.
Take them out after 20 minutes, turn them, and they go back in the oven for about 15 more minutes. When the oven roasted potatoes are done, they have a nice golden brown crust and are tender on the inside.
They look beautiful and can be presented as a side for any meal. They’re easy too!
Oven Roasted Potatoes
Print RecipeIngredients
- 1 pound organic Yukon Gold potatoes
- 1 tbsp organic olive oil
- 1/2 tsp salt
- 1/2 tsp granulated garlic or 2 cloves fresh pressed
- 1/4 tsp pepper
- 1/4 tsp Hungarian sweet paprika
- 2 tbsp fresh parsley, chopped
Instructions
Preheat oven to 425 degrees
Wash and cut potatoes into halves or quarters depending on the size of the spud, making them all the same size. Throw them into a bowl.
Drizzle your oil and spices on top.
Toss with a pair of silicone tipped tongs until evenly coated.
Spread your potatoes out onto a baking sheet and put them into the oven for 20 minutes.
Take them out and flip them. Put them back in the oven for another 15 minutes.
Plate them with your favorite protein and veggie!
Notes
You can substitute the olive oil for any safe or preferred fat. Bacon fat, beef tallow, lard, butter, avocado oil, coconut oil, etc. Hungarian sweet paprika gives a slightly sweet, smoky, spicy (not too spicy) flavor. If you have smoked Spanish stye paprika, that'll work too. I prefer fresh garlic and it's health benefits, I was out tonight so I used our granulated garlic.
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