Potatoes get a bad reputation. Women think they’re fattening and since they are so delicious fried, we see them as “heavy.”
Unfortunately we have the same reservations about using butter or other kinds of fats like avocados.
The truth is, potatoes are delicious and healthy when not deep-fried. They make a great side to chicken, veggies, fish or steak.
Six medium russet potatoes, cubed
2 tablespoons olive oil
2 tablespoons salted butter
Two sprigs fresh oregano leaves
Juice of half large lemon
Salt and pepper
- Partially peel and dice each potato into 5 cm cubes.
- Boil potatoes in cold salted water.
- Add 1 tablespoon of vinegar to boiling water. This will ensure that your potatoes do not overcook.
- Boil for 20 minutes. Preheat oven to 400°.
- On a large cookie sheet spread drained potatoes out. Toss with butter, or oil, lemon juice, fresh oregano, and salt and pepper.
- Bake for 20 minutes. Turn oven off. Let rest in oven for at least 10 minutes.
Don’t completely peel your potatoes. Keep some skin on for extra vitamins and fiber as well as a crunchy texture.
Boil your washed and cubed potatoes for 20 minutes before draining thoroughly and roasting.
When roasting use a combination of butter and vegetable or oil for a crispy exterior.
Allow time for potatoes to rest in pan. Don’t force scraping them off while very hot.
Here is what the potatoes looked like after boiling for 20 minutes. I used russet potatoes for their high starch content. I seasoned with butter, olive oil, salt, pepper, fresh lemon and fresh oregano: