These roasted potatoes were brought to you in part by my obsession with watching cooking channels for hours on end! Have I told you guys how obsessed I was with the Food Network as a teenager and throughout college? I watched more episodes of Rachael Ray, Giada De Laurentiis and Emerald then is probably acceptable to most. I essentially taught myself how to cook by listening to their directions and watching them prepare food.
I’ve actually started watching cooking shows when I was a small child. When I was like seven years old, I would sit in my room and watch PBS cooking shows with Julia Child. It’s really no surprise how obsessed I am with food and cooking. For me, just listening about food or why people enjoy food really it’s something I can always relate to. I enjoy how cooking has become such a passion of mine.
What I really love is being able to take the tips I learned from watching these shows and reading tons of cookbooks and using them in my everyday life. Most of the time I try to prepare dishes as healthy as possible, without any excess fat or unnecessary ingredients. Today I’m going to share with you my favorite way to roast potatoes with minimal oil.
These potatoes are so creamy on the inside and perfectly crisp on the outside. All I do is spray them with some coconut oil right before baking. You can use these potatoes for anything. One of my favorite ways is to cover the potatoes in romesco sauce an serve them besides fresh steamed green beans and salmon or as a side to my favorite veggie burgers.
If you’re anything like me, you will probably eat half of the potatoes as they are cooling on the baking sheet, so be sure to make more than you expect to need. These are just as crispy and wonderful the next day if you heat them up in a 400 F oven for 10 or 15 minutes. Since these crsip back up so well, they’re great for brunch or if you’re having company early in the morning the next day.
Roasted Potatoes Spotlight
Don’t be afraid of white potatoes, sure they are a white starch food, however they are low in calories, and full of healthy fiber which is great for digestion. Other benefits of potatoes include: ability to reduce cholesterol levels, boost heart health, reduce blood pressure, help strengthen the immune system, and increase circulation. It’s also been shown that eating potatoes can help protect from polyps, and even may help prevent cancer. There are many other benefits of eating potatoes which you can find here.
Resistant starches: If you are ok with eating these potatoes cold the next day instead of heating them, you can also benefit from the potatoes resistant starch. Resistant starch is a type of starch that is not digested in the stomach or small intestine, reaching the colon intact. Once these foods are in the colon, they provide beneficial bacteria to the guy, helping keep you healthy! Eating resistant starches do not cause spikes in either blood glucose or insulin unlike eating other carbohydrates. Uncooked potatoes have resistant starch qualities, however I’m not brave enough to eat uncooked potatoes. Cooked then cooled potatoes are called retrograde RS, which are great for the digestive system (read more about resistant starches).
Roasted Potatoes Recipe Tips
I have to admit it does take some advanced preparation, but it is so simple. There is no reason not start making your potatoes this way. This secret was brought to you by the incredible Bobby Flay. I could seriously watch that man cook for hours. He taught me the best way to get the creamy potatoes on the inside and the crispy potato on the outside is to soak your potatoes for an hour or two in cold water before cooking them. Yes you’re gonna soak your cut potatoes in water for a few hours for them to get crispier, sounds pretty counterintuitive right? Well trust me after making these potatoes more times than I can count, I can tell you that this is exactly what you need to do.
If you simply cut potatoes and put them in the oven to roast, you will find that you need an incredible amount of oil to get the outside of the potatoes nice and crispy and, even if you’re lucky enough to achieve the crispiness you’re looking for on the outside, the inside of the potatoes are sometimes hard or they have an overcooked taste to them.
- 1-2 pounds of red potatoes cubed
- Spray coconut oil
- 1/2 tsp. salt
- black pepper to taste
- Wash and cube red potatoes. Add potatoes to a large bowl of water and allow to soak for 2 hours.
- Drain water from potatoes and allow to air dry, for 10 minutes while oven is preheating to 400F.
- Once oven is preheated, add potatoes to a roasting sheet that has been lined with parchment paper and sprayed with non-stick spray.
- Spray the top of the potatoes with coconut oil and add salt and pepper.
- If you don't have coconut oil spray, you can always add 1 tbs. of melted coconut oil to the potatoes and mix on the parchment lined sheet, making sure fully coat the potatoes.
- Bake for 1 hour at 400F.
- Take potatoes out of the oven after 30 minutes, and stir to redistribute potatoes and ensure all sides are getting brown. Do this again at 45 minutes.
What about you?
- What is your favorite way to enjoy potatoes?
- Do you make crispy potatoes in the oven?
- Did you ever watch food network? Who is your favorite personality?