First off, just a reminder: Don’t forget to enter the awesome Larabar Giveaway! 🙂
And now onto the roasting (and seeing how it was 101 degrees here in Omaha today, I would say this is quite fitting).
I am officially a veggie roasting fool. I am a firm believer that nearly every vegetable tastes even more amazing when it has been roasted. I now find myself trying, consistently eating, and loving vegetables that I never thought I would like simply because they have been roasted. Some of my favorite vegetables to roast include: green beans, radishes, asparagus, brussel sprouts, sweet potatoes, broccoli and cauliflower. Pretty much any vegetable in roasted form is delicious, though!
It has been quite awhile since I have dedicated a post solely to one vegetable, but let’s get back into it with another “Roasted Part *” post, featuring…
…”B” Size Potatoes!
Roasted Potato Wedges
Servings: 1 to 2
Ingredients
3 to 4 “B” size potatoes, red or gold
olive oil cooking spray
sea salt
black pepper
garlic powder
onion powder
Directions
1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.
2. Dice potatoes into one inch pieces. I always leave the skin on.
3. Place the potatoes onto the baking sheet. Spray the potatoes with cooking spray and sprinkle with seasonings.
4. Roast the potatoes for 15 minutes. Remove from the oven and shake the baking sheet to rotate the potatoes.
5. Cook the potatoes for an additional 5 to 10 minutes, depending on how crispy you like them.
I generally serve my roasted potatoes alongside ketchup and mustard, but choose whatever dipping sauce you like. Or, eat them plain!
These roasted potatoes make for the perfect side dish to any meal, especially sandwiches, but also make for a great breakfast accompaniment. Lately, I have been addicted to eating them alongside huge salads for lunch. Heck, I would even eat these for a snack! 😉
What is your current favorite vegetable to roast?
