FAT-FREE ROASTED RED SKIN POTATOES
Cubes of red skinned potatoes tossed with a dry rub and roasted to achieve crispy outsides and soft insides. Smoky Sweet Savory bite delights!
The Versatile Almighty Red Skin Potato!
Makes about 7 cups roasted cubes
3-1/2 to 4 lbs. red skin potatoes, or 9 lg. , washed and scrubbed, then cut into 3/4 – 1 inch cubes
2 t. garlic powder
2 t. smoked paprika
2 t. pink Himalayan salt
1 t. dry mustard
lots of fresh grind black pepper
1 t. ground rosemary
1 T. brown sugar
Combine dry rub ingredients in small bowl. Stir till evenly dispersed.
Place cubed potatoes in large bowl. Sprinkle dry rub over potatoes, then using large spoon or spatula, repeatedly lift potatoes to evenly coat with the rub.
Pour onto large baking sheet, without overlapping. No need to oil the pan.
Bake in preheated 400 degree oven for 1 hour. Halfway through, flip potatoes over and continue baking till golden and charred on some edges.
- Adjust baking time to size of potato cubes and to your liking – just be sure they’re fork-tender.
Serve or leave on baking sheet till warm, then pack in covered containers and refrigerate till ready to use.
Notes: The potato cubes will be crispy on the outside and creamy on the inside. No need for oils, dressings or sauces. However, if serving guests you might want to provide options like animal-free Thousand Island, tartar or barbecue sauce. Don’t forget the toothpicks.
Also serve as a breakfast potato with scrambled tofu or as a main dish heated, then doused with sauce or as the soft element in a green garden salad.
My personal favorite is Saffron Pickle Juice Dressing made on my animal-free sous-chef site. Place a serving of potatoes in a shallow bowl and microwave till hot. Pour dressing over all and serve. For a more substantial dish, add roasted tofu cubes and cooked peas. Use your imagination. Sauteed mushrooms, peppers and onion sound good too. Add a little fresh tomato dice. Wow. I’m making myself hungry – again!