I loooove potatoes! And roasted? OMG, hand them over!
But lately, I have been packing on the kilos. Yes, even vegans can be chubby. We are not all super thin. Although we cut out a lot of bad fats (animal fats being the worst for your health), we still consume some fats in plant origin. This may not be a bad thing in moderation, from nuts, seeds and avocado, but oils (including olive) should be kept to a minimum. Hence my downfall.
So, I have been making an effort to cut back on cooking with oils. Now, in roasting, olive oil is what makes the veggies super delicious. I honestly did not think I was going to be able to enjoy them without it. But here is the trick - substitute the oil with other condiments and you will still end up with a tasty dish, such as this one I am about to share.
This one is super easy. I found it on Dr. McDougall's site. If you have not heard of him, please check out his website, videos, books, etc.
What you will need:
1 teaspoon oregano/marjoram
1 teaspoon rosemary
1/2 teaspoon paprika
1/8 to1/4 teaspoon cayenne
1 teaspoon dry mustard
1 tablespoon Dijon mustard
1-2 cloves minced garlic or 1/2 teaspoon garlic powder (optional)
8 to 9 medium potatoes, cut into 2cm chunks
oven to 220 degrees Celsius.
Mix the oregano/marjoram, rosemary, paprika, cayenne, mustards and garlic into a smooth
paste in a bowl.
a few potato chunks at a time and coat with the mixture; keep adding a few
chunks at a time until all potatoes are coated. Spread out on two
nonstick baking sheets and bake for 30 to 40 minutes until tender.
Serve with a green salad or steam vegetables.