Potatoes ground me. You’re probably laughing, thinking how funny it is that they ground me and they come from the ground… WELL YES. The earthy flavour and warm, creamy texture of roasted potatoes reminds me that I am a being of flesh (something I so often forget).
Essentially, this recipe is roasted potatoes with salt, pepper and dill on a bed of kale, shredded carrots and peas (obviously). I topped it all with a drizzle of extra virgin olive oil and a squeeze of lemon. It was SO simple and filling. (I had this with some extra bean salad on the side which consisted of black beans, celery, lime juice and cumin)
ROASTED DILLED POTATOES: (serves 1)
- 1 small yukon gold potato, chopped into 1 inch cubes
- 2 tablespoon grapeseed oil
- 2 large leaves of kale, ripped into bite-sized pieces
- 1 carrot, shredded
- 1/4 cup frozen peas
- 1 tablespoon fresh dill (I used frozen)
- 2 teaspoons olive oil
- lemon juice to taste
- salt and pepper
Preheat oven to 425F and grease a baking pan.
In a medium bowl, coat the chopped potato with the grapeseed oil and a healthy dash of salt. Place on the prepped baking pan and pop in the oven (on the middle rack) for 25-30 minutes (or until golden and crispy on the edges). *After 15 minutes, stir the potato chunks or shake the pan to even the roasting.
Meanwhile, prep the kale, carrot and peas on a plate. When the potatoes are nice and crispy on the outside and soft on the inside, place into a bowl and mix in the fresh dill. Place the potato chunks on top of the veggies. Finish with a drizzle of olive oil, a squeeze of lemon juice and salt and pepper to taste (I liked lots of both).
This is clearly a super simple recipe (that maybe didn’t need any directions) but It’s also a bit of a base for any kind of roasted veggie salad. Start with a leafy base, add a few more raw veggies, top with flavourful roasted veggies.
The vegetables I adore roasting are: Mushrooms, beets, carrots, sweet potatoes, yams, russet potatoes, broccoli and onion. (Other good ones to roast include: bell peppers, asparagus, leeks, eggplant, pumpkin, any kind of squash, zucchini, and tomatoes)
Adding spices (like garlic, ginger, curry, cumin, cinnamon, oregano, thyme, rosemary, etc) makes the roasting that much more tasty!!
Since it’s winter (well there’s no snow yet, but I feel it coming… eventually…), roasted veggies are nearly a daily thing. Much love.