As I hurried home, bundled up, pushing purposefully through the swirling snow, one
comforting thought filled my mind and warmed my soul–despite the bitter onslaught:
“When I get home I am going to curl up with a bowl of herb roasted potatoes.
And maybe glass of organic red wine.”
But it was really all about the possibility of biting through the seasoned skin and savoring
those hot, roasted potatoes dressed with fresh herbs that captured my imagination– if I
could just get home.
Ummmm.
That would be my just reward for making it through this storm.
Anticipation propels me through the door and into my kitchen in 40 minutes flat.
Let’s face it, for many of us a great roasted potato is the perfect complement to just
about any meal.
But this time I simply craved the comforting, belly-filling satisfaction of roasted potatoes.
Just potatoes.
Nothing more.
The recipe below includes fresh organic dill and green onions and is very easy to make.
It makes about 4 nice sized side dishes, so you can share this goodness with other.
Roasted Organic Potatoes with Dill & Green Onions
Roasted Organic Potatoes with Fresh Dill & Green Onions
Ingredients:
8 medium organic yellow potatoes, cut in half
2 chopped organic green onions
2 tablespoons cold-pressed olive oil
2 tablespoons fresh chopped organic dill
Sea salt and pepper
Directions:
Preheat your oven to 350 F.
In a large mixing bowl, add the green onions, olive oil and dill.
Add the potatoes and toss to coat thoroughly.
Sprinkle with salt and pepper to taste.
Bake for about 50-60 minutes and toss every 15 minutes or so, so they brown evenly on all sides.
Variations on the theme
Variation: Red potatoes with onions, marjoram, salt and pepper.
Pictured above are red potatoes with onions, marjoram, salt and pepper.
Use this method to make any kind of flavor combination you’d like.
Vary the type of potatoes, herbs and more.
After a meal like this all I can say is: “I feel good”!
Enjoy!
Nutritional Benefits of Potatoes
Yes, they are our number one comfort food, but potatoes are good for you too!
Especially when they are prepared in a healthy manner.
Potatoes originated in the Andean mountains of South America and were likely cultivated
by Andean Indians between 4,000 and 7,000 years.
Whether baked, roasted, steamed, boiled or mashed people often consider potatoes are a
dietary staple for many worldwide.
There are over 100 varieties ranging in size, shape, color, starch content and flavor.
Potatoes are an excellent source of:
-Vitamin B6 – 31.7% – supports brain cell & nervous system activity;
cardiovascular protection; cell builder)
Plus:
-Potassium – 26.4%
-Copper – 22.2%
-Vitamin C – 22.1%
-Manganese – 19%
-Phosphorus – 17.3%
-Vitamin B3 – 15.2%
-Fiber – 15.2%
-Pantothenic acid – 13%
Potatoes also contain phytonutrients with potent antioxidant activity
including:
-Carotenoids
-Flavonoids
-Caffeic acid
They also contain:
-Tuber storage proteins such as patatin which fight free radicals
-Kukoamines which are blood pressure-lowering compounds
According to the Environmental Working Group’s 2013 report “Shopper’s Guide to
Pesticides,” conventionally grown potatoes are among the top 12 fruits and
vegetables on which pesticide residues have been most frequently found.
Therefore it is best to eat organic potatoes to avoid pesticide-associated health risks.
They also belong to the controversial solanaceae or nightshade family whose other
members include tomatoes, eggplants, peppers, and tomatillos so it may be wise to
enjoy this comfort food in moderation.
What are your favorite ways to season roasted potatoes?
Sharing is caring. Feel free to share this recipe with friends, family, fans and followers.
“Shared on Fabulously Frugal Thursday #73”
“Shared on Waste Not Want Not Wednesday”
“Shared on The Hearth and Soul Hop”
“Shared on Fabulously Frugal Thursday”
Great post and recipe 🙂 I love roasted potatoes, they’re a go-to comfort food!
I found your blog via the Hearth & Soul Hop this week.
Mmmmm!! When I was a kid, my dad would sometimes take us for a cheap dinner at a convenience store that had awesome roasted potatoes, but I didn’t learn how to make my own until I was around 30! I’m sure the homemade ones are healthier than the convenience store’s–and they’re at least as delicious, if not better.
Almost any vegetable is good roasted. Did you know you can roast the leaves of cauliflower?
Deborah,
I’m going to try this recipe. The dill sounds interesting. Never thought of that. Thanks for sharing.
Frances
I also find roasted potatoes (of all kinds) to be comfort food. In my effort to cut back on meat I find potatoes creeping back in more often and like you say, they are delish with almost any green herb.