My parents grew up during the Depression and chafed at the thought of food waste. If we had fish for dinner, then we had fish heads or fish tails with our grits the next morning. The fish bones went into making fish stock. It is with the thought of (and homage to) averting waste and retaining nutrients that I roasted and served these baby red and dutch yellow potatoes whole, as a side dish.
You’ve probably heard the claims, from organizations that promote potatoes, that these spuds have ample amounts of Vitamin C, potassium, Vitamin B-6 and fiber–although much of the potato’s nutrients is directly beneath the skin, says LiveStrong.com. Since I’m concerned about getting as much nutrition as possible from whole foods, and about eating sustainably, I’m all for eating potato skins. This way, I’m wasting less food while getting all of its available nutrients.
Spiced, Roasted Red & Dutch Yellow Baby Potatoes
Recipe: Roasted Red & Dutch Baby Potatoes (Serves 4-5)
Author: Alaiyo Kiasi-Barnes
- 1 pound small red (baby) potatoes, rinsed and scrubbed
- 1 pound small “Dutch Yellow” (baby) potatoes, rinsed and scrubbed
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons of
- Tandoori Seasoning
- (purchased or mixed at home)
- salt and cracked pepper
- 4 tablespoons chopped parsley
- Preheat oven to 400 degrees. Place potatoes in large bowl and add olive oil, Tandoori seasoning, salt and pepper. With your hands, toss and mix potatoes to coat them with the oil and seasoning.
- Roast potatoes for 20-25 minutes until just tender. Remove potatoes from oven and place into serving bowl. Sprinkle parsley over potatoes and distribute parsley throughout potatoes with silicon-tipped tongs or a non-metal serving spoon (to prevent blemishing the potatoes). Serve hot. Save leftovers for lunches and snacks.