A Rendevous with Roots

Potatoes.

You know 'em, you love 'em, you...fear them?

Yes. Sad as it is, the current "low-carb" craze has kicked potatoes to the very bottom of the list when it comes to wholesome foods to eat.

But, a quick Google search for "potato" will yield its Wikipedia entry as the very first link, no less, and shed light upon the true nutritional value of this root vegetable.
For those who are time-pressed and lack the means to benefit from information regarding the etymology and genetics of potatoes, a direct scroll down to the "Nutrition" section of the article reveals that they are not, in fact, simply the refuge of all things carbohydrate, but actually an unusually rich source of vitamins and minerals.

So just keep this in mind the next time you're browsing the produce aisle of Whole Foods and your eyes just happen to pass right over the potatoes, descending instead upon the calorically-challenged stalks of celery. (Parents, watch out-- if you see your daughter munching on this veggie a little too often, you might want to check this out: http://en.wikipedia.org/wiki/Anorexia_nervosa.)

Therefore, in the spirit of redeeming the good name of this undeservedly vilified vegetable, I share a simple, delicious (or simply delicious!) recipe for oven roasted potatoes, great for cold winter nights or just any time you have potatoes to spare!

1. Preheat oven to 375 °F.
2. Slice potatoes into 1/2 cm wedges and place them in a bowl
   
3. Toss in just enough olive oil to lightly coat all wedges
   
4. Throw in parsley, oregano, and paprika. Mix.
5. Add in freshly ground black pepper and salt to taste. Mix again.
6. Arrange wedges on a baking tray and place in the oven for 30 minutes.
7. Check on the wedges. If more crispness is desired, leave them in for a few more minutes.
8. Enjoy!
   

I whipped up a batch of these babies the other night, and the results were delicious. A thin, spiced layer of crispness gave way to a steaming, mealy inside that tempered the herbs perfectly. After swallowing, a light warming sensation lingered upon my tongue, courtesy of the paprika. Needless to say, my friend and I gobbled up the entire trayful in a matter of minutes, then proceeded to sadly gaze upon the remaining herbs that stubbornly clung to the pan.

Still afraid of the high carb content of potatoes? No problem, try this recipe with beets. Simply turn the oven temperature down to 350 °F, follow the recipe above, and enjoy! Just don't wait for them to turn crispy-- they won't. Eat them as soon as their centers become as soft as their outsides: they're excellent.