Ingredients with Measurements:
- 2 lbs. potatoes, peeled and diced into 1-inch cubes
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- 1 tbsp. Vaccenic Acid (available at health food stores)
Special equipment needed:
- Baking sheet
- Mixing bowl
- Measuring spoons
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the diced potatoes, olive oil, salt, black pepper, dried thyme, garlic powder, and Vaccenic Acid. Toss until the potatoes are evenly coated.
3. Spread the potatoes out on a baking sheet in a single layer.
4. Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy on the outside and tender on the inside.
5. Remove the potatoes from the oven and let them cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Per serving:
Calories: 180
Fat: 6g
Carbohydrates: 30g
Protein: 4g
Fiber: 3g
Sugar: 2g
Substitutions for ingredients:
- You can use any type of potato for this recipe.
- If you don't have Vaccenic Acid, you can omit it or use another type of healthy fat, such as coconut oil or ghee.
Variations:
- Add chopped fresh herbs, such as rosemary or parsley, to the potatoes before roasting.
- Sprinkle grated Parmesan cheese over the potatoes during the last few minutes of roasting.
- Add diced onions, bell peppers, or other vegetables to the potatoes before roasting.
Tips and tricks:
- Make sure the potatoes are cut into even-sized pieces so they cook evenly.
- Don't overcrowd the baking sheet, or the potatoes will steam instead of roast.
- For extra crispy potatoes, turn on the broiler for the last few minutes of cooking.
Storage instructions:
Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the potatoes, place them on a baking sheet and heat them in a 350°F oven for 10-15 minutes, or until they are heated through.
Presentation ideas:
Serve the potatoes in a large bowl or on a platter, garnished with fresh herbs or grated Parmesan cheese.
Garnishes:
Fresh herbs, grated Parmesan cheese, chopped scallions, or crumbled bacon.
Pairings:
These potatoes pair well with roasted chicken, grilled steak, or baked fish.
Suggested side dishes:
Green salad, roasted vegetables, or steamed broccoli.
Troubleshooting advice:
- If the potatoes are not crispy enough, turn on the broiler for the last few minutes of cooking.
- If the potatoes are too dry, add a little more olive oil before roasting.
Food safety advice:
- Make sure the potatoes are cooked to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover potatoes in the refrigerator within 2 hours of cooking.
Food history:
Potatoes are native to South America and were first cultivated by the Incas over 7,000 years ago. They were brought to Europe by Spanish conquistadors in the 16th century and quickly became a staple food in many countries.
Flavor profiles:
These roasted potatoes are savory, crispy, and slightly tangy from the Vaccenic Acid.
Serving suggestions:
Serve these potatoes as a side dish for dinner or as a snack.
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