Back to Basic: Roasted Potatoes
In case you missed my first Back to Basics post all about roasting carrots, let me introduce you to a new series I have going on each week —-> BASICS! I don’t cook elaborate meals at home 99% of the time. 99% of the time I’m creating bowls filled with veggies, starches, fiber, protein, and whatever sauce I have my eye on that day. I keep things simple because everything else in life is so complicated. And I want other people to do the same. Diet culture makes everything feel so complicated so people don’t even know where to start when it comes to making better food choices. So what I hope to do, through Back to Basics posts like this one and by regularly sharing my simple meals on instagram, is to show people that eating healthy is attainable. It’s doable. And the more you stick with keeping things simple, the more you will really get to know your body and it’s needs.
Wow. This got really deep for a post about roasted potatoes.
Speaking of basics, have you tried out any of my fitness programs yet? My Power Program is all about working on basic movements as you progress into harder exercises throughout. And I’m even working on another program right now, which will launch in the summer, that’s so basic (meaning awesome) that you only have to work out 3 times per week! It’s going to be fuuuuuuun! If you see me less on the blog lately, it’s because I’m finishing up the programming and videos for my Power Sculpt Beyond Program so I can get to programming my 3x/week program! Lots and lots and LOTS of programming and filming has been going down in this house this past year (I’ve filmed 250 videos for my Power Sculpt Programs) which means I have less time to write here. BUT I’m sharing a new podcast episode almost every week where I talk in depth about different things going on in the world, and I’m talking to my fitness program members daily in our private discussion forum. So if you ever miss me here, you can chat with me in all kinds of different places. But if you’re thinking to yourself, ‘Why TF would I miss you, Juli. I don’t even know you, you weirdo,’ well that’s fair, too. Either way, I miss you.
Now back to programming!
Back to Basic: Roasted Potatoes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
- 1 1/2–2 pounds gold potatoes, quartered and diced
- 1/4–1/3 cup avocado oil, coconut oil, ghee, or butter
- 1–2 teaspoons salt*
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon garlic powder
- fresh thyme, for garnish
- hefty pinch of coarse salt
- black pepper, to taste
- Place baking sheet in the oven. Preheat oven to 400 degrees F.
- Dice potatoes and place in a large mixing bowl. Add oil, salt, parsley, basil, onion, and garlic powder. Toss to combined.
- Once oven is preheated, add potatoes in one layer on the baking sheet. Place in the oven to bake for 40 minutes, tossing halfway through.
- Serve with fresh thyme on top along with some coarse salt and black pepper. Then just simply enjoy life.
*I like my potatoes on the saltier side, so I use more salt since potatoes really soak them up, but you can use however much you’d like!
What I Used To Make This Recipe:
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Oh, Hi! I’m Juli.
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