Do you eat your potatoes with the skins on? Did you know that 50% of the antioxidant activity of the entire potato is in the skins? Also, the high fiber content of the skins slows the digestion of starch and sugar, giving the potato a lower glycemic value*. Roasting potatoes is a great way to use them with the skin on
Roasted Potatoes with Mustard and Basil Dressing
Potatoes- enough to feed your family
1 T. oil
Salt and pepper
Preheat the oven to 425.
Cut the potatoes into bite sized pieces (no need to peel). Toss with the oil and season with salt and pepper.
Spread in a single layer on a baking pan (I really like using our cast iron skillet for this).
Bake for about 45 minutes until they are crispy brown on the outside and tender on the inside, flipping halfway through cooking.
While they are roasting, make the dressing by mixing together the following ingredients (halve this dressing recipe if you are only feeding 1 or 2 people):
2 T olive oil or melted butter
2 tsp mustard
2 tsp honey
2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp garlic powder
2-3 T minced basil
Taste and adjust the dressing if needed.
When the potatoes come out of the oven, toss them with the dressing and serve!
*Reference: Eating on the Wild Side by Jo Robinson