This recipe might be a no brainer for most people but it’s one I find myself going back to every month or so.
One of my main goals in creating a more zero waste lifestyle was to reduce food waste. I would often buy lots of food, end up not eating much of it and throw it away bc it had gone bad. A continuing challenge for myself is to come up with easy recipes to utilize any veg that might be on the turn.
This recipe is perfect to use those potatoes you forgot about and are starting to grow, the spices that are languishing on your spice rack.
Ingredients:
Potatoes (as many as you have to use up or want to make)
Olive oil (enough to coat potatoes)
Spices (I used salt, pepper, dried dill, garlic powder, and onion powder)
Equipment:
Knife
Sheet pan
Wooden Spoon (or just use your hands)
Fork or tongs for turning.
Skin potatoes and cut into bite sized chunks. If you’re using fresh tubers, you can leave the skins on, but when I make this recipe, my potatoes are usually growing eyes and roots, or have gone green, so the skins have to go. put on sheet pan and add any spices you want to use. Drizzle with olive oil. Combine all with wooden spoon until all the potatoes are well coated in oil and spices. I do this right on the sheet pan. Bake in a 350 degree oven. Turn only after the potatoes have cooked well on the first side has crisped up and will turn without sticking. This is the key to super crispy and delicious potatoes! Turn once more and cook until edges/sides are crispy and potatoes are fork tender, about 30-40 min. Let cool enough to eat and serve!
Some notes:
- These potatoes are great as traditional home fries, as a side, on salads, or for snacking, and can be served hot or cold.
- They last about a week kept in the fridge. To reheat, toss in a frying pan until warmed thru.
- They won’t ever be as crispy after the first day, tho, so I suggest eating asap.
- I know this recipe also works for sweet potatoes, and I’m sure it would work for other hearty potato like veg (rutabaga, etc…) as well. If you try it with more exotic veg, let me know!
Using up veg that might otherwise end up in the garbage makes this recipe perfect for zero waste. It’s also a great way to use up dried spices that are past their prime. Remember to get your potatoes loose, and your spices in glass jars or bulk. Buy olive oil in glass or bulk.
This is a great meal prep element as it can be used in many days and with many meals. If you’re like me, you might eat them all the minute they cool down, tho. That crisp is irresistible!
