Roasted Potatoes Vinaigrette

Simple is always delicious. At least, that's my motto. Roasted potatoes are the best. I love them plain all by themselves fresh from the oven. Crispy on the outside and soft and tender within. Potatoes are rich in vitamin c and iron. Roasting potatoes with the skin on is key. The skins taste great and are packed with nutrients.

I like the cut them pretty small. 1/4 inch chunks. Generously spray sheet pans with cooking spray. Sprinkle with salt and pepper. Roast at 425 degrees F. Cook for 16 minutes. Stir. Top with 12 peeled garlic cloves. 1 sliced red bell pepper and 1 small sliced yellow onion. Cook for 16 more minutes.

Most folks would probably just eat the potatoes as is and that would be great. But they can do more.

Try adding your oven roasted potatoes to a bowl and them top with the roasted garlic diced, the onions and the red pepper and also add a spoonful of rinsed canned black beans. Add some hot sauce and some vinaigrette salad dressing. If you like, some chopped almonds would do nicely as well. A fabulous vegan/vegetarian salad dish that forgoes the lettuce in favor of a heartier potato base.

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