Smoked Paprika and Rosemary Coconut-Roast Potatoes

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These are honestly the best roast potatoes I have ever made. Roast potatoes can still be a healthy treat and don’t have to be covered in animal fat! If, like me, you won’t be having meat with your Christmas dinner and want to make your side dishes a bit more interesting, this is the perfect thing. The flavours are not too overwhelming, and the coconut oil gives the potatoes such a crispy finish with a fluffy centre when you bite into them. If you don’t like smokey flavours, I would recommend substituting the smoked paprika for regular paprika, or a pinch of cayenne if you like a kick! I use Biona Cuisine coconut oil for things like this as it is steamed so it doesn’t hold such a coconut flavour. This is recommended if you don’t want to taint your potatoes. This recipe serves 4 as a side.

Smoked Paprika and Rosemary Coconut Roast Potatoes
 
Prep time
Cook time
Total time
 
Recipe type: vegan, gluten free, dairy free, sugar free
Serves: 4
Ingredients
  • 4 medium sized roasting potatoes
  • 2 tbsp coconut oil (I use Biona Cuisine)
  • 1 tbsp rosemary leaves, chopped
  • ¾ tsp sea salt or himalayan salt (or to taste)
  • ½ tsp ground black pepper
  • ½ tsp smoked paprika
Instructions
  1. Peel the potatoes and chop into pieces, about an inch thick
  2. Place the potatoes in a large pan with boiling water and simmer for about 10-15 minutes until the potatoes are soft when tested with a knife
  3. Preheat the oven to 180 degrees celsius and line a roasting tray
  4. Drain the potatoes in a colander and shake well so that they become 'fluffy'
  5. Place into the roasting tray and put the coconut oil on top (the heat from the potatoes will melt it)
  6. Once melted, toss the potatoes until they are evenly covered in the oil
  7. Add the rosemary, salt, pepper and paprika and toss again
  8. Roast for approximately 25 minutes until crispy on the outside!

 

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