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There are hundreds of varieties of potatoes, and nutritionally they vary widely. In order to get the maximum health benefits of this beautiful tuber, select the most colorful with the darkest skins and flesh. Blue and purple potatoes are especially rich in anthocyanins. Red potatoes are better than brown. Small spuds, such as fingerlings, are more nutritious than large ones. Buy organic, so you can safely eat the skins which contain most of the fiber, protein, and antioxidants.
At our house, we have roasted potatoes as part of our Sunday dinner. They make a wonderful comfort food, and we love to cook them in the wintertime. We serve them with greens and a lentil salad, and we use ketchup or vegan mayo as a condiment — although they are great by themselves as well.
3lb potatoes (golden, red, purple or fingerling), cut into 1.5” pieces
¼ cup olive oil
lots of fresh ground black pepper
optional: 1 teaspoon of thyme (or oregano, or mint, or herbes de provence)
Preheat oven to 425°F.
(serves 4; prep time 60 minutes)
Copyright 2015 Michael Simms and Eva-Maria Simms