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Farmers Market Potato Roast

Farmers Market Potato Roast

It’s the season for a great variety of local produce and we especially love getting a variety of organic potatoes at our farmers markets and roasting them in a big pan. We’ve been doing a version of this roast since I first meet Mr. Vegan Street (not his real name) and it’s perfect for a Sunday brunch or any time you want tender/crisp taters with a minimum of oil.
 

 

Farmers Market Potato Roast


3 lbs. mixed potatoes, diced
1 tablespoon olive oil
2 tablespoons low-sodium tamari
3 – 4 cloves garlic, minced or pressed
1 yellow onion, diced
cup low-sodium vegetable stock
1 tablespoon dried basil or a combination of herbs
Salt, pepper and red pepper flakes, to taste


Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, mix together all your ingredients. Spread out on your baking sheet so everything is flat. Bake for 15 minutes. Carefully turn your veggies over, then lower the temperature to 375 degrees. Cook for another 20 minutes or until the potatoes are fork-tender. If they seem dry, add a splash of tamari or stock. Season to your taste with salt and pepper and serve warm.



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