Roasted Red Potatoes: New Years Resolution

redpotatoes2

I could go back and look, but I’m not gonna. I can’t remember the last time I wrote a post about actual….food. December Sweet Treats had me hooked and is slowly releasing me, slowly. Getting away from prepackaged, pre-seasoned, boxed, and prepared meals/sides of any type is my New Years Resolution, yay for being realistic! (Confession) I wish everyone that was at the gym today that will disappear in the next 30 days would adopt similar realistic goals instead of ones that they won’t keep, or at least that are inconvenience to my daily workouts.

Although I always believe in having a backup in a situation such rainy or snowed-in day, but 99% of what I’m trying to have is fresh produce or at least frozen veggies at the minimum. One great thing about potatoes is you can buy them and you don’t have to use them the same day, or even the same week. Guess what great thing number two is? They’re stupid easy.

Honey:  Because I normally use honey as my main flavor agent here, and I haven’t had any in the house…in months I had to make a back-up plan. Since when did they start charging your first-born child for 8oz of honey?? I think $11 bucks seems a little excessive. Plus, whenever I buy honey, I make bad-for-you-treats and it flies out of my pantry. As all best recipes are, simple, sweet, and savory. This one isn’t any different!

Sweet and Savory Roasted Reds         Yield 4

apprx 10 red potatoes
1 tbsp brown sugar
2 tbsp grapeseed oil (you can substitute whatever you have for this, I just happen to keep grapeseed and sunflower on hand)
1 tbsp grainy Dijion mustard
1/2 tsp salt
1/4 of a green pepper, sliced
1/4 of an onion, sliced
1 tsp parsley
2 tsp crushed red pepper
1/2 tsp ginger
2 tsp soy sauce
 
1. Preheat oven to 375
2. Sliced each potato in half, then each half into quarters. Slice your onion and pepper as well, toss all these into a dish or bowl.
3. Add in your oil, soy sauce, ginger, brown sugar, salt (and pepper) into the bowl. Mix well, then place onto a pan lined with parchment paper. Try to make sure you get even spacing between all the potatoes, this will allow them to cook more evenly and to be crisp not mooshy.
4. Cook for 20 min. Here is where I pull them out of the oven for a minute and do a taste-test. Here you can add more s/p as needed (want an extra flavor? add Lawrys or crushed red pepper here) then pop them back in the oven for another 10 minutes then top with parsley.
 
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