Roast Vegetables with Red Onion & Dukkah

Recipe Inspiration Source:  @thrivingonplants on Instagram

 

Roast Veggies

• 2 small red onions, peeled 
• 1 wedge pumpkin
• 2 medium red potatoes
• 1 small bunch Dutch carrots
• 1 zucchini
• 2 tbsp extra virgin olive oil 
• 3 sprigs fresh thyme 
• 1 tsp dried oregano 
• 1 tsp smoked paprika 
• Salt & freshly ground black pepper 

Almond Pistachio Dukkah

🌿  Dukkah is a fragrant, roasted spice and nut blend. Traditionally served with olive oil and fresh bread, it is also an aromatic coating for fish, chicken or lamb before grilling.

• ¼ cup almonds 
• ¼ cup pistachios, shelled 
• 2 tbsp raw white sesame seeds
• 2 tbsp black sesame seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp sea salt 
• ¼ tsp cracked black pepper 

Method: 

1. Preheat your oven to 200°C. Line a baking tray with baking paper and set aside. 

2. Cut up all of your veg into even sized chunks and place into a large mixing bowl. 

3. Add in the olive oil, thyme, oregano, paprika, salt and pepper. Toss well to coat.

4. Pour the vegetables onto your baking tray and spread into one even layer. Bake or airfry for 45 minutes or until golden brown and tender (once the potatoes have softened).

5. In the meantime, add the almonds, pistachios and sesame seeds onto a dry frypan. Toast until sesame seeds become golden. Remove from pan and add into a blender along with the remaining ingredients. 

Pulse and blitz until you reach a broken down yet coarse texture. 

6. Once the veggies have cooked, remove from the oven and transfer into a bowl. Sprinkle with a generous amount of the dukkah on top to serve. Serve with your favourite plant-based protein and side salad for a satisfying and delicious meal. Enjoy immediately while warm! 

Sausage (Vegan) & Sprouts Sheet Pan Dinner

Recipe Inspiration Source:  Kroger

This came in one of their coupon flyers.  It looked interesting.  I subbed vegan sausage for regular.  Oil can be omitted.  It turned out pretty good. 

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/4 teaspoon ground pepper
• Sausage - Vegan Smoked, sliced into ¾” segments - Field Roast is a good brand!
• Potatoes - petite, halved
• Brussels sprouts, ends and outer leaves removed, halved
• 1/2 red onion, chopped

OPTIONAL:

• sliced apples, pistachios, craisins

Because of this recipe, I did a little research on vegan sausages.  

This one was rated well and it tasted pretty close to the real thing.  

It's best in recipes rather than alone.

We got the smoked apple sage flavor.

Preheat oven to 400°F.

In small bowl, whisk together oil, garlic, thyme, salt and pepper. Set aside.

On sheet pan, arrange sausage, potatoes, Brussels sprouts and onion. 

Drizzle with oil mixture; toss to coat.

Bake 30 minutes, tossing halfway through, until vegetables are tender.

Potatoes - Roasted - Various Recipes

There are tons of slightly different ways to roast potatoes.  I have simplified the recipes here and chosen 1 basic method - boil first, mix with flavorings, then roast.  

1 - Boil The Potatoes

Boil the potatoes in water with a little salt and baking soda for just a bit - around 15 minutes.  Doing this will ensure the potatoes get properly done and will give the potatoes just the right amount of crispiness and color after roasting.  It really is worth the extra step!

• 1.5 lbs potatoes - Yukon Gold or Fingerling are great (mixture of yellow, red, and blue, if possible!)
•  baking soda
•  sea salt

🌿 Preheat oven to 400F.  

🌿 Cut potatoes into small chunks or slices. 

2 - Mix with Sauce and/or Spice Combinations

There are lots of different recipes here.  Changing the ingredients gives the recipe personality. See recipe variations at the end.

3 - Roast the Potatoes

🌿 Place the potatoes cut-side up and spread them out evenly on the baking sheet. Roast for 15 minutes. 

🌿 Flip the potatoes and roast for an additional 10 minutes, or until the potatoes are caramelized, crispy, and fork-tender.

Variations

Potatoes Roasted with Tangy Dill Dijon  

Sever hot or cold - this is like potato salad if cooled.

Recipe Inspiration Source:  Instagram - Plant Based and Tasty

This is a just potato salad without all the extras. The dressing pairs perfectly with the roasted potatoes.

Cook the potatoes - 

🌿 Toss the boiled potatoes in 1 tbsp + 1 tsp olive oil, then roast.

Prepare the dressing - 

🌿 Whisk:

• ½ cup vegan mayonnaise
• ⅛ cup freshly chopped dill
• 1 tbsp red wine vinegar or apple cider vinegar,
• juice of ¼ lemon
• ½ tablespoon Dijon mustard
• ¼ cup chopped red onion, salt to taste. 
• Add a bit of maple syrup to dressing if desired 

Combine and serve -

🌿 Once the potatoes are cooked, remove from oven. Transfer to a large bowl and set aside to cool. 

🌿 Toss with desired amount of dressing. Add a few turns black pepper and salt to taste. Serve at room temperature or chill in the refrigerator for 30 minutes before serving.  

Roasted Fingerlings with Tarragon - Shallot Butter

Recipe Inspiration Source:  A Beautiful Plate - Her recipes look so good!  It's well worth going to her page to see all the notes on this recipe.  

TARRAGON-SHALLOT BUTTER:

•  3 tablespoons unsalted butter
•  1 large shallot, finely diced
•  ½ teaspoon whole black peppercorns, coarsely chopped
•  2 teaspoons freshly grated lemon zest
•  3 large sprigs of fresh tarragon, leaves removed and finely chopped (plus 1 additional sprig for garnishing)
•  juice of half a lemon
•  kosher salt

Toss the boiled potatoes with the olive oil, pepper, and salt and roast.

Remove the potatoes from the oven, place on a rack, and allow them to cool slightly while you prepare the tarragon-shallot butter.

Prepare Tarragon-Shallot Butter: 

In a small skillet, heat the butter over medium heat. Once the butter has melted fully and is bubbling slightly, add the shallot and sauté, stirring frequently, for 1 to 2 minutes, or until soft and translucent.

Add the chopped peppercorns, lemon zest, tarragon, and lemon juice. Reduce heat to low, and continue to reduce the sauce for an additional minute or so. Season sauce to taste with salt and pepper.

Combine and GARNISH - Place the roasted potatoes in a medium, shallow heat-proof bowl. Add the warm tarragon-shallot butter (scrape the skillet with a spatula to remove any bits), and toss the potatoes gently with a spoon or tongs until they are evenly coated in the sauce. Garnish with the remaining tarragon, season to taste with salt and pepper, and serve.

Potatoes - Mashed

Recipe Inspiration Sources:  
Forks Over Knives 1
McDougall Mashed Potatoes
Minimalist Baker

There are a number of variations on these.  Non-vegans will likely prefer the standard versions with unhealthy ingredients like butter and sour cream.  I don't miss those.

They all start by boiling or steaming the potatoes for maybe 15-20 minutes.  You can do that in water or vegetable broth.

What kind of potatoes? You can use any, but Yukons seems to be most popular, followed by Russets.

When you mash them, you can add back a little of the water or broth from the cooked potatoes which should now be extra starchy.  TIP: Be careful using a hand mixer as you can overmix the potatoes and they can become gluey. It’s personally the method I prefer as I don’t own a potato masher. I just make sure not to overmix.


Optional additions:

• vegetable broth
• white miso paste
• salt and pepper
• onion powder
• garlic powder or garlic bits, * or roasted garlic - go light on garlic
• chives for garnish
• 1/2 cup non-dairy milk

• Vegan Butter - the highest rated recipe used this.  Earth Balance is recommended but the first ingredients listed for this is: VEGETABLE OIL BLEND (PALM FRUIT, CANOLA, SOYBEAN, FLAX, AND OLIVE).  After seeing that, I'd really prefer to try to avoid this ingredient.

My most recent attempt was simple.  It was OK.  The garlic and onion powders took away from it actually.  The water liquid works but I would love just a bit more creaminess.

• onion powder
• garlic powder,
• salt and pepper
• liquid - water from cooking the potatoes.  

Next time,  omit garlic & onion powder .

• salt and pepper
• plant milk - maybe cashew?
• garnish - chives  or sautéed mushrooms and onions 

Instant Pot Directions for cooking the potatoes:

Put everything into the InstantPot and push [Manual], then the [-] button until it reaches 8 minutes. Make sure the steam release valve is on "Steam". Once the 8 minutes are up, let the potatoes sit for 5 minutes, then move the steam release valve to "Vent" until the pressure releases. Once the pressure is released you can open the pot. It will not let you open the top until the pressure is released and it is safe to do so.

* To roast a head of garlic, simply cup the top off to expose tips, rub with olive oil, wrap in foil and bake for 50 minutes – 1 hour in a 400-degree F (204 C) oven directly on the rack. Cloves should squeeze out easily once cooled. Discard skins/peel.

Here's an interesting recipes for Miso Garlic Mashed Potatoes -

• 1 bulb garlic, unpeeled
• ½ teaspoon olive oil
• 2 lbs potatoes (Russets or Yukon Gold), rinsed and quartered
• ¾ teaspoon salt
• ¾ to 1 cup plain unsweetened dairy-free milk beverage
• 2 tablespoons miso paste
• sea salt, to taste
• black pepper, to taste
• chives or green onions, minced (for garnish)

 

ROAST GARLIC - Heat oven to 425 F.   Slice ½" top off garlic bulb and drizzle with olive oil. Wrap in aluminum foil. Bake until garlic is soft and golden, about 45 minutes. Remove from oven. When until cool enough to handle, peel garlic cloves, mince and set aside.

PREPARE POTATOES - In large pot, add potatoes and cover with water and ¾ teaspoon of salt. Bring to a boil then reduce heat and simmer, uncovered, until tender, about 15 to 25 minutes. Drain potatoes and mash until smooth in a large bowl.   Mix in garlic. Cover and keep warm.

PREPARE MISO - Heat soy milk and salt and pepper in a small saucepan over medium-low heat (do not boil). Mix in miso and whisk to combine. 

COMBINE - Pour over potatoes and combine. Adjust salt and pepper to taste. Garnish with chives or green onions. Serve immediately.

Soup - Marge's Black-Eyed Pea and Sweet Potato

Recipe Inspiration Source:  Marge Garrett
From our "trip to Bostwana Book Club Meeting" 9/26/2019
Modified from PBS Recipe

NOTE: This recipe makes a lot!   Feel free to 1/3 the recipe.  1 can of black eye peas goes
a long way!


1.  Sauté onion until soft and lightly brown.
Add garlic and chili peppers. Cook an additional 1 or 2 minutes.

1 large yellow onion, finely chopped

2 tablespoons minced garlic

2 Fresno (red) chilies finely chopped

2.  In crock pot, combine water, black-eyed peas, sweet potatoes, bay leaves, chili peppers, onions and garlic.  Cook about 3 hours.

5-6 cups of water

3 14½-ounce cans black-eyed peas, drained and rinsed

2 bay leaves

Salt and Pepper to taste

1 pound sweet potatoes, peeled and cut into ½-inch cubes

3.  When sweet potatoes are soft, add plum tomatoes and parsley.  Cook for an additional hour.

1 pound plum tomatoes chopped

1 cup finely chopped fresh flat-leaf or curly leaf parsley leaves

Delicious as is -or- serve over rice!

Potatoes - Potato Skins, Tex-Mex

Recipe Inspiration Source:  Forks Over Knives

BAKE WHOLE POTATOES

Preheat oven to 450°F. Scrub potatoes and use a fork to poke several holes in each one.

Arrange potatoes on a baking sheet and bake 40 to 60 minutes or until tender when pierced with a fork.

Cool on baking sheet.

• 8 small (4- to 6-ounce) potatoes, scrubbed

POTATO SKINS

Slice potatoes in half lengthwise. Carefully scoop out and reserve most of the potato flesh, leaving a thin layer of potato flesh with the skin to help retain the potato’s shape.

FILLING

Divide the potato flesh - about 2 cups will be used in the filling and 1 cup in the cheese sauce.

In a medium bowl, combine 2 cups of potato flesh, black beans, corn, cumin, garlic powder, chipotle powder, ¼ teaspoon of salt, and 1 tablespoon lemon juice. Mix well. Set aside.

• 1 (15-ounce) can black beans, rinsed and drained (1½ cups)
• 1 cup fresh or frozen corn, thawed
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon chipotle powder
• ¼ teaspoon sea salt, divided
• 1 tablespoons lemon juice, divided

CHEESE SAUCE

Place 1 cup of potato flesh in a blender.

Add milk, nutritional yeast, lemon juice, the onion powder, pepper, and salt.

Blend mixture to a smooth, thick sauce, adding water a little at a time if needed to reach a thick saucy consistency.

• 1 cup unsweetened, unflavored plant milk
• ¼ cup nutritional yeast *
• 1 tablespoons lemon juice, divided
• 1 teaspoon onion powder
• ¼ teaspoon sea salt, divided
• pepper

* Cheese adds a special flavor to many dishes.  Those who avoid dairy but miss that unique flavor can use nutritional yeast instead.  It can be found in most grocery stores, usually on the baking aisle.  There are a good many brands and they vary by store.  Some are better than others.  It can get a little pricey but it's worth it to try several and find the one you like best.

FINAL BAKE & Putting it All Together

Roughly 30 minutes before desired serving time, preheat the oven to 375℉.

Fill each potato skin with the filling mixture; then drizzle 1 tablespoon sauce over each filled potato.

Bake on the oven’s top rack for 10 to 20 minutes, or until sauce and edges of potatoes are just starting to brown.

Remove stuffed potatoes from oven and top with pico de gallo and scallions. Serve immediately.

• 1 cup store-bought pico de gallo
• ¼ cup thinly sliced scallions

Potatoes - Sweet Potato - Chunky Monkey

Recipe Inspiration Source:  I saw this on Facebook.

If I'm hungry and desperately craving a sweet fix, this would definitely be a solution!

If you haven't tried a chunky monkey yet you are missing out!

Cook a sweet potato and open it up, smash a banana on top and drizzle with watered down PB2. So good for breakfast, lunch, dinner or dessert (sprinkle with a couple of teaspoons of Enjoy Life mini chocolate chips for dessert).

Potatoes - Baked - Various Methods

Air Fryer Method

This may be my new favorite way to bake potatoes!  It's very easy.  It uses no fool.  But best of all, the outside is slightly crispy without being inedible.  YUM!!!

Rub potatoes with olive oil.

Season potatoes with salt, pepper, garlic powder and parsley to taste.

Place in air fryer and cook at 400 degrees for 40-50 minutes (depending on size of potatoes).

Source: Bitz and Giggles

Crock Pot Method

Scrub the potatoes and dry completely. 

Place each potato on a plat piece of foil large enough to wrap around the potato completely. 

Prick the potato all over with a fork, then place it in the center of the foil. 

Drizzle with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Rub the salt and oil over the surface of the potato.  The oil makes the skins nice and crispy, but if avoiding oil, you can skip this step!

Wrap tightly with the foil sheet. Place in your slow cooker - no water necessary.

Cook the potatoes on high for 4 to 5 hours or low for 8 to 10 hours, until soft. Smaller potatoes may need less cooking time. Many seem to think 8 hours is fine for all sizes.   Do not overcook, or the potatoes may become soggy.  

Without Foil

Wash and dry the potatoes and put them right in the crock pot. Drizzle the potatoes with a bit of olive oil and sprinkle some salt over the top. Don’t worry about pricking each potato with a fork either. Since they cook so slowly, you don’t really need to worry about it at all.

Crispy Skins

If you'd like a crispier skin, potatoes can be grilled or broiled for a couple minutes before serving!

BAKED in the OVEN

Baked potatoes are rather basic.  There are a number of ways to make them and it's pretty hard to mess them up completely.  Many people rub oil on them, then sprinkle with salt, and bake at a high temp.  That gives them a crispy, flavorful skin, but also makes them unhealthy, even more so since oil at high temps = carcinogenic.

Here's the simple, oil free technique.  It's a little less crispy, but way better for you.  The flavorful part is not a problem, because toppings will add flavor!

1. Preheat oven to 400 degrees.
   
2. Choose the potatoes.  Russet potatoes are best for baking, but others can be used.   Try to choose potatoes that are about the same size so they will cook the same amount of time.
   
3. Prepare the potatoes.  Wash them.  Cut out any eyes or bad spots.  Use a fork to poke holes all over.  That helps them cook more evenly and prevents them from possibly exploding and making a mess in the oven.
   
4. Do NOT cover with foil.  The foil method steams, rather than bakes the potatoes.  Foil cooked potatoes are more watery and dense.
   
5. Put the potatoes in the oven.  Place them directly on the rack in the center of the oven.  They should not be touching.
   
6. Bake them for 50-70 minutes, depending on the size.

TOPPING IDEAS

• salsa
• green onions
• dressing
• sautéed mushrooms and onions
• broiled veggies 
• broccoli
• tomatoes
• fresh chopped herbs - parsley, cilantro, etc
• avocado
• hummus
• baked beans
• chili

Potatoes - 15 Minute Fries

Recipe Inspiration Source:  Plant Based Gabriel - includes a quick easy video!

I should have taken the time to do a better photo, but I was HUNGRY!

This could be a game changer!

I like thick fries.  It's hard to get them just right from raw.  This recipe calls for batch baking potatoes early in the week, storing them in the fridge, then pulling out what you need for making fries.  It only takes 15 minutes on the night you eat them, yet they taste like just made.

★  I have done this recipe as both a make-ahead and a right away - turning them into fries after the partially-baked potatoes have been in the refrigerator and making the fries right after baking them.  It works just fine either way!

Baking the Potatoes

• Preheat the oven to 425 F 
• Place your whole washed potatoes onto the baking rack (no foil, no pan)
• Bake for 45-55 minutes depending on the size of your potatoes - He uses Yukon Golds or Red Potatoes
• Once the potatoes are done baking allow them to cool
• Place into the fridge (we normally make large batches at the start of the week)
  -OR- let them cool slightly and make the fries

When you are ready to make the fries

Making the fries or wedges

• Preheat the oven to 425 F 
• Cut the cooked potato into the wedge size and shape of your liking
• Toss the fries in your favorite seasoning or leave plain to use with a dipping sauce
• Place onto a baking sheet lined with parchment paper
• Bake for 15-20 minutes

Potatoes - Hasselback

Recipe Inspiration Source:  This recipe is all over with numerous variations.  I'm not sure where I first heard about it.  It's named after the Stockholm restaurant where it was first served, Hasselbacken. The seasoned potatoes turn out crisp on the outside and tender on the inside.

In order to get a contrast of textures, with crispy edges and delicate folds, starchy potato varieties are recommended.  Russets, Idahos potatoes and yellow-fleshed Yukon Golds are most often mentioned.   If I were making this for company, I'd use any of those.  This is a gorgeous photo from Archaea's Kitchen, is a good example of how the final recipe should look.

I also tried it with multi-colored carrot.
I wasn't able to keep an entire carrot together,
but it still turned out pretty good.

My photos show purple potatoes, because they are a healthier option, and that's the potato I most often use at home.  However, Hasselback Potatoes do not turn as crunchy on the outside, or open up as much while baking, if made with any sort of new potato.

• 3 pounds potatoes
• 4 tablespoons olive oil -   I haven't tried this without oil yet, but I'd love to figure out a good alternative. - SEE OPTIONS AT THE BOTTOM OF THIS POST!
• 5 cloves garlic
• 4 sprigs rosemary
• Salt and pepper
• Optional topping - nutritional yeast

Total cooking time - 1 hour!

1. Preheat the oven to 450 degrees F.
2. Line a large rimmed baking sheet with parchment paper.
3. Smash the garlic cloves and peel off the skin. Then pour the oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.
4. Cutting the potato - Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving a 1/2 inch solid base at the bottom (less if the potatoes are smaller, but it will get tricky).   Repeat with the remaining potatoes.  You can cut thick slices if you like. Yet I find you get a much better texture and look when you try to make the slices 1/16th to 1/8th inch wide.
5. Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up.
6. Place a small slice of garlic in between each slit - new idea - I haven't tried this yet!
7. Sprinkle each potato generously with salt and pepper.
8. Roast in the oven for 30 minutes.
9. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds, making sure it seeps down into the layers. Discard the garlic cloves if they are blackened.
   
   Hmmm... I've been trying to open the folds slightly before cooking.  Maybe it's better to wait til halfway through cooking!
10. Roast in the oven for another 30 minutes, until the largest potato is fork tender. Add option toppings.
11. Serve warm.  

Since these potatoes were smaller and my base had to be less than 1/2 inch,
I used a couple of wooden skewers as my stop guide when slicing.
Some people suggest placing the potato in a serving spoon to use as the guide.

OIL-FREE VERSIONS - use these sauces in place of the oil

* From Simple Vegan Blog - She also uses this sauce to make garlic bread.

One more thing - I saw in one =of her photos that she used some sort of guide when cutting.  I promise I didn't see that before thinking of mine.  My idea is probably not original.  I likely saw it somewhere way back when and just don't remember.

Blend  in a blender or food processor:

• 1 clove of garlic
• 2 tbsp tahini
• 2 tbsp water
• 1/4 tsp sea salt
• 1 handful fresh parsley

* From Integrative Medicine - 

• vegetable broth
• a little bit of corn starch

 After cutting potatoes hasselback-style, place a small slice of garlic in between each slit and baste with a corn starch-thickened vegetable broth.   This sounds super easy and I love the idea of slipping some garlic into the slits.  I'm incorporating that into my instructions!!!

* From Culinary Gym - 

Blend into a cashew milk:

• ½ cup water
• ½ cup cashews
• 1 teaspoon garlic granules
• 1 teaspoon onion granules

Potatoes - Par Boiled Then Baked

Recipe Inspiration Sources:  
Brand New Vegan
Serious Eats
LiveStrong

I don't remember where I first heard about this technique.  I've read about it in a number of places actually.  I make potatoes often and prepare them different ways.  One of my go-to methods is cutting them into slices or chunks and baking them in the oven.  I try not to use oil.  As many times as I've done it, you'd think I knew the magic formula.  No.  But maybe adding the par-boiling step will be the answer.  My first go at this method was using the Live Strong version.  It was pretty successful, but I'm thinking the Serious Eats version might be even better.  It's the version currently on this page.

Photo from Serious Eats - I hope to get my own photo soon!

"Boiling your potatoes before you toss them into the oven helps the pieces develop a crispy outside coating. The boiling period also reduces the time you have to bake the potatoes to cook them completely and make them crispy. The potato pieces only need a short amount of time in the boiling water to get the cooking process started. Bite-sized pieces work best for this method of cooking. Use any type of potato to create the crispy side dish." - Livestrong

Why Parboiling Works

Large chunks of potato maximize the contrast between exterior and interior.  Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch.  Infusing the oil or fat with garlic and herbs gives the potato crust extra flavor.  - Serious Eats

• Kosher salt
• pinch baking soda  
• Potatoes - russet or Yukon Gold, peeled and cut into quarters, sixths, or eighths, depending on size (see note about potatoes types)  I did not peel mine. I like the peel! 
• extra-virgin olive oil  I prefer to avoid oil and sauté in broth instead.
• 3 medium cloves garlic, minced
• GARNISH - Small handful fresh parsley leaves, minced

Spices and Herbs (The choice is yours, but here are some ideas) -

• Flour - some people use this as a base for the spice mix.  You can also use corn meal, gluten free flour, oat flour or whatever.  Not much is needed.  A spoon or two will do.  On the other hand, some people skip it altogether.
• rosemary and garlic
• paprika - smoked is good
• cajun mix or cayenne
• herbs de provence
• garlic powder, onion powder, paprika, and chili powder 
• Freshly ground black pepper

Adjust oven rack to center position and preheat oven to 450°F (400°F if using convection).

Heat water in a large pot over high heat until boiling.

Add salt, baking soda, and potatoes and stir.

Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, mix up a little olive oil or broth with spices and herbs.  Note: If you like, you can sauté it all for about 3 minutes, especially if you are using fresh garlic.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.  *See humorous note about this at the bottom of the post!

Put the drained potatoes back in the pot. Add the spices and herbs.  Don't stir.   Put the lid on and shake the potatoes roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks and the spices have been incorporated.  This shaking step should not be skipped!!!  It's a game changer.

Transfer potatoes to a rimmed baking sheet and separate them, spreading them out evenly. Roast, without moving, for 20 minutes.

Use a spatula to release any stuck potatoes and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.   A total cooking time of an hour seems to work just right.

Transfer potatoes to a large bowl and add garnish. Toss to coat and season with more salt and pepper to taste. Serve immediately.



NOTES ABOUT THE POTATOES
Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two.

The potatoes should be cut into very large chunks, at least 2 to 3 inches or so. For medium-sized Yukon Golds, this means cutting them in half crosswise, then splitting each half again to make quarters. For larger Yukon Golds or russets, you can cut the potatoes into chunky sixths or eighths.

I prefer purple potatoes because they are healthier.   
See articles from these sources:  NutritionFacts   and  Healthy Hubb

FUNNY - I wasn't sure if I was cooking or doing a science experiment the first time I tried this recipe with purple potatoes. The par-boiling step includes a bit of salt and baking powder. The outside of purple potatoes are a deep purple, the inside a little lighter. When it was time to drain the potatoes, I was shocked to see the insides had turned a vivid green!!! I continued on with the recipe, adding spices and baking. During the baking process, the insides turned purple again. I'm glad I took the photo because if I tired to tell anyone what happened, they might just think it was time to begin looking at "special" homes for me.

Potatoes - Onions, Rosemary and Smoked Paprika

Recipe Inspiration Source:  All Recipes and Cooking' Canuck

These are purple potatoes and purple onions.
They were delicious, but lighter versions would have probably made a better photo.

If not using the grill for something else, I prefer baking them.  I need to remember to take a better photo, because the ones in the photo above look awful!  If I saw this photo, I wouldn't be tempted to try this recipe and that's a shame because it's really great.

Ingredients

• 4 potatoes, cut into 1-inch pieces 
• 1 onion, sliced - red is pretty
• salt and pepper 
• 6 garlic cloves, peeled & cut into thirds - optional
• carrots - optional, cutting in strips is a nice touch

• 1 tbsp + 1 tsp olive oil (or broth!)
• Herbs and spices - rosemary and smoked paprika is a great combo - If using fresh rosemary, mince is very small and use twice as much as you would have with dried.

In the Oven

1. Preheat oven to 400.
2. Place all ingredients in a casserole dish on parchment paper.
3. Bake for 50 minutes to an hour.

Grilling Directions

1. Preheat grill for medium heat.
2. Prepare the foil sheets - For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other.
   
   Another packet option - Using 2 pieces of foil (each 24 inches long), form an X by overlapping the foil.  Place the potato mixture in the middle of the X, arranging so that it is an even height. Wrap the pieces of foil over the potato mixture, pinching the foil to seal.Use a third piece of foil to wrap around the package.
   
3. Dot with oil BEFORE putting the veggies inside (prevents burning and sticking).
4. Slice the potatoes and onion and mix together in a large bowl with olive oil, salt and pepper.
5. Place the potatoes and onion in the center of the packet, sprinkle with salt and pepper and any other herbs and spices you like.
6. Wrap it up tight into a flattened square, and seal the edges.  Flatten it out and leave it on the grill over indirect heat for 30 minutes, turning halfway. It came out perfect!

Note - another site recommended longer cook times - 

• Place the foil package on the grill and cook for 20 minutes. Flip the package over and cook for an additional 15 to 20 minutes, or until the potatoes are tender and starting to brown. Be careful when opening the package to test the vegetables, as hot steam will be released.
• The vegetables will stay warm in the package for 10 to 15 minutes. Serve.

Potatoes - Briam, Greek Baked Zucchini and Potatoes

Inspiration Source:  Allrecipes

Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil.  I feel sure using the oil would result in a tasty dish, but it is well worth it health-wise, to learn to cook without oil.   See Cooking Without Oil.

The Mediterranean Diet is healthy in spite of olive oil- not because of it. The lowered heart attack risk on this diet is due to the high consumption of whole plant foods rather than the addition of olive oil.

First attempt - 90 minutes at 400 degrees - a little too done.

• 2 pounds potatoes, peeled and thinly sliced 
• 4 large zucchini, thinly sliced 
• 4 small red onions, thinly sliced 
• 6 ripe tomatoes, pureed 
• 2 tablespoons chopped fresh parsley (optional) 
• sea salt and freshly ground black pepper to taste 
• 1/2 cup broth 

Optional: 

• Eggplant

Preheat oven to 350.   The recipe called for 400, but when cooking without oil, it is recommended to go "low and slow".   Everything was a little too done at 400 for 90 minutes.

Toss all ingredients together in a large bowl so that the vegetables are evenly coated. 

Spread ingredients in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary.

Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Check on them at about 75 minutes.

Cool slightly before serving, or serve at room temperature.



Comments from reviewers:

• For all of us that have to mess with it..... DON'T!!! It took all of my will power to not add a little of this or that. Namely garlic. This is hands down phenomenal made just as directed. Greek Hubs said I was granted a lifetime visa to Athens for this dish. Make a huge batch! It's even more delightful the next day 
• I actually made a mistake and cut EGGPLANT instead of zucchini. (Don't ask....giggle!!!!) Anyway, as I didn't have anything else immediately planned for the eggplant, I decided to include it in my ingredients. I used less zucchini as a result and crossed my fingers that the eggplant would not adversely affect the end result. OH MY GOSH....it was sooooooooooo good! I plan to always include the eggplant along with the zucchini. This is truly a very satisfying dish and my husband LOVED it! Main dish or as a side....this is a recipe to keep handy!!! 
• Using a mandoline made veggie slicing quick and easy. 
• I make a similar dish that uses bell peppers instead of zucchini and basil and balsamic instead of parsley. Roasted vegetables are the best!

Asparagus - Balsamic Roasted New Potatoes with Asparagus

A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar. 

Potatoes First

Preheat oven to 390F.

Line a large casserole dish or cookie sheet with parchment. Spread the potatoes in the dish. mix with oil, vinegar and salt.

Bake the potatoes for about 40 minutes.  (Could also steam them.)

• new potatoes, cut into quarters
• A generous pinch of salt and pepper
• 2 tbsp garlic-infused olive oil - omit if avoiding oil
• 4 tbsp balsamic vinegar

Asparagus Last 15 Minutes

Mix in asparagus and cook for an additional for about 15 minutes. 

• asparagus tips, cut into 2 inch pieces or halved  (OR green beans)

Serve and enjoy!

CAUTION:  In the photo below, the potatoes were good, but the asparagus overdone and dry.  I did not use foil or a cover and I think I cooked the asparagus with the potatoes the whole time instead of the last 15 minutes.

You can use green beans instead of asparagus in this recipe!

This is before baking.  All I had on hand were frozen green beans, which are not as good, but it turned out OK.  I forgot to take a photo after they were cooked.