By Coach Maria - Salus Nutritionist & Food Expert
My family loves potatoes and they enjoy them prepared in a variety of ways.
Potatoes - whether red, white, sweet, or russet - are so versatile, can accompany any meal and, when topped with a favorite sauce or pesto, are even perfect by themselves!
This method yields a perfectly boiled, roasted potato that is soft on the inside, crunchy on the outside and delicious when topped with this pesto, or this pesto, or any other pesto you might have on hand.
Ingredients
serves 4-6 (depending on side or main meal)
1 lb baby red potatoes
1 tblsp coconut oil (melted)
sea salt and pepper to taste
favorite pesto (ideally homemade)
Preheat oven to 425 degrees
Put your potatoes in a small pot and cover with water.
Bring to a boil.
Boil 10-15 minutes, or until tender when pierced with fork.**
Remove potatoes from water and place on baking sheet.
Smash each potato with fork or potato masher.
Drizzle with coconut oil and season with salt and pepper.
Roast for 25-30 minutes or until golden brown and crispy.
**You can boil potatoes ahead of time and keep in fridge until they're ready to be roasted - easy!
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