The Incans discovered them thousands of years ago growing wild in the South American mountains and began cultivating them shortly thereafter. The Spanish Conquistadors brought them to Europe and began feeding them to livestock. The French and Irish finally decided that they were fit for human consumption and they began to spread across Europe. The American colonies began planting them in the 1700’s and they soon stretched across this continent. They can be fried, baked, boiled, mashed, hash-browned, and even sautéed.
Yes, I am talking about the humble potato. This little vegetable has been much maligned over the past couple of decades: good carbs, bad carbs, no carbs, complex carbs, simple carbs. But, I am here to tell you that these little guys aside from being the perfect side dish (in my humble opinion) are a nutritional powerhouse. They are loaded with vitamin C, have more potassium than broccoli and bananas, provide a good source of B6, and contain thiamine, riboflavin, folate, magnesium, phosphorus, iron, and zinc. If that isn’t enough for you, they are fat free, sodium free, and cholesterol free.
The problem arises in the preparation. Double fried (like most fast food chains), covered in salt, and then dunked in ketchup or worse mayonnaise, zaps the nutrition. Personally, I liked them baked covered in lentils. However, if you crave that crispy outside and pillow-soft texture inside, look no further than my latest delicious vegan recipe for CRISPY ROASTED POTATO WEDGES. The prep is simple and in a short time, you can enjoy this dish alongside any entrée. So, head into the kitchen, preheat your ovens, and start cooking…your ancestors would be impressed.
Oil-Free / Nut-Free / Gluten-Free / Soy-Free
Ingredients
- 2-3 Medium Russet Potatoes
- 1-2 Tbs. Montreal Steak Seasoning (ironic, right?)
- Cooking Spray or Parchment Paper
Instructions
Preheat your oven to 425 degrees. Wash your potatoes under cool water and cut them into wedges. Place the wedges in a stockpot and cover with enough water to cover plus an inch. Bring the potatoes to a boil over high heat and cook for 2 minutes. Drain the potatoes. This step is called par-boiling. It pre-cooks the potatoes ensuring that the inside will be nice and soft while allowing the outside to get nice and crispy.
Place the wedges on a cookie sheet lined with parchment paper or coated with cooking spray. Roast the potatoes for 20-25 minutes or until they are brown and crispy on the outside. Remove from the oven and sprinkle on the steak seasoning. Serve warm by themselves or with a side of ketchup or BBQ sauce.
http://www.grassfedcarnivore.com/crispy-roasted-potatoes/That is all there is to it folks. A quick and easy side-dish fit for Grilled Seitan with Mushrooms, a BLAT Sandwich, or just eat them as a snack. The Incan Empire lasted for 100 years…because of the humble potato, perhaps?? I am not sure, but I will save my banana for breakfast from now on. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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