Roasted red potatoes w/ dill and rosemary

Mmmm. White potatoes. So cheap and easy, but a rare occurence on my menu. I often microwave sweet potatoes (yams) and add brown sugar for a 5-minute, vitamin-packed dinner. But being as I’m a university graduate and all… well, it’s time for a bit of a classier recipe.

Adapted from The Garden of Vegan:

10 small red potatoes, quartered
5 cloves garlic, halved
1 small onion, diced
1 tbsp olive oil
1 tsp lemon juice
1 tsp dried dill
2 tsp fresh rosemary
1/8 tsp each salt and pepper

Preheat oven to 375 C. In a large bowl, combine all the ingredients and toss well until potatoes are well covered. Spread out on a 9X13 baking pan. Roast for 35-45 min (actually mine took 60 min). Stir occasionally to prevent burning. Enjoy with ketchup like I’m doing right now. MMMMMM.


Also, I probably shouldn’t do another post about The Table, but this restaurant is just soooo amazing… so I’ll hide it at the bottom of another post:

Clockwise from rotini: sundried tomato rotini, mushroom gravy with tofu over a bed of red quinoa, phyllo roll with um, chewy/seedy filling, some gross mashed carrot stuff that I didn’t like, tempeh cubes, a tofu ball, corn fritters with mango chutney, and grilled tomatoes.


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