Do you ever get bored eating potatoes? Me neither. I feel like this is one of the funnest root vegetables to cook with! You can do so much with the flavour, texture and well...structure. You'll see a lot of my recipes incorporate potatoes somehow, its because my body accepts these carbs well and I get a ton of energy from them.
I've heard somewhere before, that eating vegetables with deep or dark colours are more nutrient dense than lighter coloured ones. Well I'm here to tell you that that isn't true. Just leave it up to science to prove it to you. The colour you see in fruits and vegetables are cartenoids or flavenoids etc - meaning, they provide colour to the fruit. The body doesn't require most of the nutrients provided from these pigments.
So take for example the white potato. Pretty white - not a lot of colour going on there. BUT it is very high in vitamin B6, which is a very important vitamin. It helps with brain function and immune system health. It also gives us energy! Watch out though...it is a carb. KIDDING. Eat your carbs and be happy OK?
This recipe is a staple for our family. It calls for only 5 ingredients and doesn't need a lot of work. The flavour is right on point and the crispiness of the outside of the potato compliments the soft and warm texture on the inside. Yum!
10-15 petite yellow/white potatoes
1 tsp crushed red pepper flakes
1 tsp fresh thyme, chopped
salt and pepper to taste
Heat oven to 400 F
Cover potatoes in a pot and bring to a boil, turn heat down to medium and cook until soft
Line a baking sheet with parchment paper and drizzle lightly with olive oil
Drain potatoes, and line up on the baking sheet
With a potato masher (or a glass - with a bit of oil on the bottom), gently press on the potato until it splits open
Drizzle a bit of oil on the tops of the potatoes, season with red pepper flakes, thyme, salt and pepper
Cook until golden brown with crispy edges (approximately 20 min).