Oven Roasted Potato Recipe (With Video)

This transcription will have some mistakes because it is partially automated.

Hello and welcome to Freshly Served, the healthy vegan cooking show. I’m Heather and tonight we are making potatoes with a creamy dill sauce. Phil is a big fan of potatoes as the men folk often are so it’s nice to make the most often for them.

Potatoes in the past have gotten a bad press because of their glycemic index but people are starting to come around on them because they have such a huge amount of nutrition in them especially if you leave the skins on them.

So I always leave skins on my potatoes and what I’ve done here is I have these potatoes all ready to go. I have boiled them slightly in water so they’re starting to get soft but they not fully cooked. I’m gonna put them in the oven to bake with a dill sauce and some zucchini to lighten the dish up a little bit.

So let’s get started! The first thing I’m going to do is pick up some of the softest potatoes and put them in a bowl because what I’m gonna do is actually use potato as the base for my sauce that way I avoid too much fat in making a creamy sauce. And it also makes sure that there aren’t too many different types of foods in my dish. But you can just easily use some kind of coconut milk or other type of milk.

Ok, so that’s about enough and then what I will do is start the sauce first. I’m gonna mash this potatoes up and potatoes nutritionally but botanically they are part of the night shade family which is known for being a bit toxic so I don’t peel my potatoes but I’m always sure to cut out any sprouts that are starting on the potato because that’s where toxins come from.

The night shades expands your bodies energy so they actually make it hard to mentally focus however in North American culture where we are so focus on accomplishment and mental concentration they’re actually beneficial because it helps your mind relax a little bit and that’s perhaps why North Americans eat so many potatoes.

I love them so much. Ok! The effect of potatoes as well are neutralize when you bake them for a long period of time when they are heated up so that will be very nice for our dish tonight.

Ok, so this potato have been mashed thoroughly and what I’m gonna do is add some water to make it more of a sauce like texture and you can definitely do this in a blender as well.

I’m not too concerned about making it perfectly creamy. I’m not too concerned about these chunk skin that are in here but if you are feel free to use the blender, it just makes more niches.

So here’s the consistency that you’re looking for in the sauce, you want it to be too wary but I’ve made it nice and, nice and liquid so that it will coat around all of the potatoes and the zucchini and like I said mine is not very smooth because I’m just using a fork but if you want to you can use a blender or a hand blender.

So I’m gonna make this a dill sauce. I’ve got some lovely fresh dill from the store. You want to make sure when you get your dill you wash it and let it dry before you us it otherwise it will not cut out very nicely.

What I’m gonna do is cut off the very end of the stems only because they gotten dry out being from being in the store. If I was picking these fresh I won’t bother and I don’t bother getting rid of all of these stem because I figure there’s nutrients in there, we might as well eat it right? So get that chop up and put it into my potato sauce here.

So I’ve added a lot of dill in here. I found some fresh dill at the market and I was pretty excited so I found dill happy on this one. So I actually made my sauce too thick so what I’m gonna do is add a bit of water and make sure it’s still creamy. Here we go! Next thing I’m gonna add some salt and seasoning here and the we’ll get it put on to our potatoes.

Ok! So I’ve put some salt in here as well as some black pepper and a little nutritional yeast never hurt anybody so it’s always nice in a cream sauce. If you give this a little taste test it should taste a little bit salty because it’s going on to the vegetables which don’t have any salt on them. This sauce needs to taste a little bit salty before it goes on there.

Ok! I’ve got the zucchini in with the potatoes. I’m just gonna pour the sauce on top there. Give it a quick stir to mix everything around.

Alright! I’ve got my potatoes and zuchinni all covered with sauce they look pretty yummy. I’m gonna pop it into the oven somewhere around 350F it is not too crucial. You can preheat your oven or you can just pop it in and let it warm up.

I’m lucky enough to have a toaster oven that fits my baking dish so I can save a bit of energy that way but in the oven fine as well so those will be in depending on how large you cut them, you’re looking for those zucchini to get soft here and the potatoes have already been somewhat boiled so they’re already bit soft on the outside but the zucchini has had no cooking at all yet. So it should take around 20 – 30 minutes and you will have a lovely dinner ready for you.

Now one other thing I wanted to mention about potatoes is that they are historically use for inflammation so if you’re someone who suffers from arthritis this might be a good thing to have and any kind of inflammation they help with it as well. So we’ll give those potatoes a little bit to cook and the zucchini and then we’ll take a peek in about 20 minutes.

So I pull this out after about 20 minutes, it’s looking really nice. There’s some juice collecting at the bottom of the pan from the zucchini which are starting to soften but they’re not quite cooked. I cut them quite large, take a look, that’s a pretty big chunk of zucchini.

So I’m just gonna stir this around and make sure that they’re all moist because otherwise if they dry out, don’t have any moisture while they bake, they’ll not gonna bake through they just get kinda dry on the outside, they won’t fully cook. So I’ll just stir this all around with the liquid, pop it back in probably for about 10 minutes and then we should be ready to eat.

Alright! This has been in for about 30 minutes some 350F and it looks like it is pretty perfectly done. You can see the zucchini here how soft that is. it fold right on to itself and I can see that the inside, very soft. That is excellent, that’s what I’ve been waiting to see and now that it is there I think it is just ready to eat.

So enjoy your dinner and we’ll see you next time on Freshly Served.

It’s hot, be careful! Hmm, oh yeah! Doesn’t taste salty either, enjoy!