Friday, June 24, 2016

The Best Roasted Potatoes

I never make home-made baked French fries any more. I don't need to with this recipe! Why would you want to spend that much time cutting French fry shapes and tediously turning every one over when you could use this simple method to create an even tastier result?

These potatoes are so crispy on the outside, so puffy on the inside, and so easy to make. You can vary the amounts and the seasonings to anything you want, but the oven temperature and timing of stirring must be done exactly according to the recipe to get the best results.

Preheat oven to 425 degrees Fahrenheit. 
Place in a large mixing bowl:
About 5 pounds of potatoes, cut in large bite size chunks (you don't want them too big)

Toss with:
2-3 Tbsp. olive oil
2 tsp. salt
1 tsp. paprika
1 tsp. garlic powder

Place potatoes in a single layer on a non-stick baking sheet. Bake at 425 degrees for 45-60 minutes, stirring every 15 minutes.

Enjoy dipped in tofu sour cream and barbecue sauce!

Raisin Jam

This is almost too simple to include as a recipe, but it's such a great idea that you might not think of otherwise, so I'm including it here.

Fill a jar or container with raisins. Add just enough water to cover. Put the lid on and refrigerate overnight. Blend smooth.

Use like jam or use it to replace sweetener in recipes, like granola or bread recipes.

Barbecue Sauce

Blend smooth or mix thoroughly:

2        six ounces cans tomato paste
1-1/4 cups water
1/2     cup molasses
1        tsp. salt
1-1/4  tsp. onion powder
1/2     tsp. garlic powder
1/8     tsp. paprika
2-1/2  Tbsp. brown sugar
3         Tbsp. Braggs or soy sauce
2         Tbsp. lemon juice
1-1/4   tsp. liquid smoke

Yield: 1 quart. I put it in small containers in the freezer and thaw as needed.

I use this barbecue sauce in place of ketchup--on burgers, on homemade fries, hash browns, hot dogs, etc.

Simple Sunflower Gravy

Sauté in a little water until tender:

2 stalks celery, diced small (can include leaves)

Meanwhile, blend smooth:

1 cup raw, unsalted sunflower seeds
2 cups water
1 teaspoon salt

When celery is cooked, pour sauce over. Bring to a boil and simmer for a few minutes, stirring frequently.

Serve over steamed or baked potatoes. I like to also top this with a generous amount of chopped raw onion.