Roasted Potatoes
Roasting is a go-to method for me when batch prepping a whole wack of vegetables for this week. I genuinely find that the simple act of even just pre-chopping fruits and vegetables for the week gets rid of so much “should I or shouldn’t I,” especially after long days.
I do this basic combo for most vegetables; I guess it could be considered boring, but keeping the flavour profile simple allows me more flexibility when making meals during the week.
A simple salt and pepper seasoning allows you to make roasted vegetables the main attraction, or you can let it sit in the background and boost up other ingredients.
These potatoes go well in the oven or on the BBQ, so get creative with this basic roasted potato recipe.
Ingredients
3 cups potatoes, diced
2 tbsp avocado oil
1 1/2 tsp sea salt
1 tsp pepper
Optional additions:
1/4 tsp dried oregano
1/2 yellow onion, chopped
2 scallions diced, to top after cooking
Directions
Clean potatoes if needed. While cleaning potatoes, begin boiling 3-4 cups of water.
Once the water comes to a boil, place whole potatoes into boiling water for 8-10 minutes. While potatoes and boiling, preheat the oven to 425F or preheat your BBQ to medium-high heat.
Remove cooked potatoes from boiling water and run under cold water for 1-2 minutes. They will still be hot, but you should be able to touch them without burning your fingers for this next bit.
Cut the potatoes into slices or quarters, put them in a large mixing bowl, and toss them with oil, salt, and pepper.
Place potatoes in one layer on a parchment layered baking sheet, OR if you are using the BBQ, wrap them in some aluminum foil and roll in the edges—Cook potatoes in the oven for 20 minutes, flipping halfway.
Serve them warm or allow them to cool as a part of your meal prep.
