Potatoes get a really bad rap. ¬†Many elimination diets say to avoid them. ¬†But they are a staple crop in so many cultures. ¬†They are hearty and filling. ¬†They have nutrients. ¬†To group them as a refined sugar with things like white bread and white sugar is ridiculous. ¬†Some plants may be more healthful than others, but any fruit or vegetable is a better option than processed food.
I prefer the taste of sweet potatoes so I don’t have white potatoes all that often, but when they arrive in my CSA, I’m glad for it. ¬†There’s something so comforting about a potato in any of its preparations. ¬†And when I make them at home, I either roast them or boil them to keep them as healthy as possible. ¬†This recipe reminds me of those yummy crispy potato skins than chain restaurants serve – but a much lighter and friendlier option!
1/3 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon red wine vinegar
1 clove garlic, minced or grated
1/4 cup of your favorite fresh herbs (I used flat leaf parsley)
4 medium to large organic russet potatoes cut into wedges.
Preheat the oven to 400¬ļ. ¬†In a bowl, whisk together the olive oil, salt, pepper, vinegar, garlic, and herbs (reserve a tiny bit of the herbs for garnish). ¬†Add the potatoes and toss until well coated. ¬†Arrange the potatoes inside side up on a greased baking sheet and bake for 30 minutes, turning the potatoes over once halfway through. ¬†Drizzle any remaining dressing on the finished potatoes, garnish with additional herbs and serve.