Roasted Potatoes Three Ways With Homemade Garlic Aïoli
Potatoes are one of my favorite side dishes to make because while most people think of them as being kind of bland and boring, I actually would have to completely disagree.
When you step outside of your typical large white potato that you buy conventionally at the supermarket, there is a whole world of wonderful, flavorful potatoes, that can easily be made into a delicious side dish to go along with a wide variety of meals.
While most people probably wouldn't think of potatoes as being a particularly healthy food, again I would have to disagree! When you purchase potatoes that have been grown responsibly in healthy soil, they also are going to be filled with potassium, magnesium, vitamin B6, and vitamin C believe it or not. Potatoes are also a great source of a type of starch called resistant starch, which is "activated" you could say when you cook and cool potatoes, and consume them cold. Think potato salad.
This type of resistant starch has been found to be resistant to digestion in your small intestine, meaning that for people with IBS or a history of SIBO they may be more capable of consuming this kind of starch without adverse symptoms. Resistant starches have also been found to have less of an impact on a person's blood sugar, which means that they will provide a more even state of energy, rather than a quick spike and crash.
So with all that in mind, let's get into these three roasted potato recipes so that the days of boring baked potatoes can officially be in the past!
These roasted fingerling potatoes got a big thumbs up from my husband who deemed them his absolutely favorite recipe out of the three.
What I love so much about this recipe is that it is barely a recipe at all. It couldn't be simpler to make these roasted potatoes that even the most beginner cook can make them with success.
Roasted Fingerling Potatoes With Rosemary and Sea Salt
~20 small fingerling potatoes
3 tablespoons coconut oil (melted)
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons rosemary
Sprinkle of garlic powder
Heat oven to 400 degrees F
Take a glass baking dish and spray it generously with coconut oil spray
Next, wash the potatoes well and slice them down the center, length-wise.
Then place your potatoes in the glass baking dish and mix with the melted coconut oil until all the potatoes are evenly coated.
Next, sprinkle the potatoes with sea salt, pepper, rosemary, and garlic powder.
Place in the oven for ~40 minutes, or until they begin to get crispy and you can easily stick a fork through them...you don't want any undercooked potatoes.
These may very well be my personal favorite way to make potatoes, and honestly I make these half the time just to have something to dip in that homemade garlic aïoli.
Aïoli used to intimidate me, but honestly it is much easier to make than you may think. I personally like to make it ahead of time and then store it in the refrigerator for a few hours (or ideally overnight) before I need to serve it. I find that this results in a more flavorful aïoli and allows it to thicken up a bit.
Roasted Yellow Russet Potatoes With Thyme and Garlic Aïoli
Three large yellow russet potatoes
1.5 tablespoons thyme
2 tablespoons olive oil
1 clove minced garlic
1.5 tablespoons lemon juice
1 cup olive oil
1/2 teaspoon salt
Preheat the oven to 400 degrees F
Next spray a glass baking dish with coconut oil (or a baking pan).
Wash your potatoes well, and chop them into four quarters, and then each one of those quarters in half.
Place your potatoes in the sprayed baking dish, and toss them with your thyme, sea salt, and olive oil.
Put the potatoes in the oven and allow them to cook for ~40 minutes, or until the potatoes have begun to brown and are cooked all the way through.
For the aïoli, mix the egg, lemon juice, sea salt, and garlic in a high-speed blender, or with a hand mixer.
Once the egg mixture is well combined, begin to add the olive oil very slowly.
The aioli will begin to thicken, at which point you can remove it from the blender and place it in the refrigerator ideally for a few hours to allow it to further thicken and release the delicious flavor.
Note: If your aioli is too runny, you can remove the mixture from the blender and add 1-2 egg yolks to the blender. Blend these egg yolks for about 2 minutes and then slowly pour your runny aioli into the egg yolks. This should help thicken it right up.
You may have never seen or tasted a more beautiful, and delicious mashed potato recipe. It is so pretty your kids will love it, and it is delicious enough to serve as a side dish to impress you friends and family when they come over for dinner.
Personally, I love to make these ahead of time instead of mashed potatoes (they require much less prep work) and will store them in the refrigerator for an easy side dish to dinner during the week.
Roasted Purple Mashed Potatoes With Garlic Sea Salt and Ghee
6 medium size purple potatoes
1/4 cup grass fed ghee
1 large garlic clove (minced)
Salt + pepper to taste
Preheat the oven to 400 degrees F
Next, wash your potatoes throughly and taking a fork poke holes around your potatoes. This will help them cook better.
Next, take a baking dish or tray with coconut oil, and place your potatoes on the dish.
Lightly coat your potatoes with coconut oil, and place in the oven for ~45 minutes, or until you can stick a fork through them easily.
Once your potatoes are done cooking remove them from the baking dish, and place them in a large bowl.
Now, taking a potato masher, mash your potatoes (with the skin) until they are pulverized. They are going to still have some texture to them and wont be completely smooth the way that boiled mashed potatoes are, but we love them this way.
Next, mix your minced garlic, ghee, salt and pepper into the potatoes, and add a little more ghee if you feel they are a bit dry, or a little more salt/pepper/garlic to your taste.
I hope these recipes help spark some inspiration on the many ways you can cook potatoes in a delicious and health-conscious way, and inspire you to get in the kitchen and try choosing a different variety of potatoes from you local co-op or farmers market the next time you are looking for a simple, yet absolutely delicious side dish.