Recipe for roasting baby potatoes in the oven:
Wash the potatoes with tap water.
Dry them on a cutting board.
In a large bowl, pour in liquid aminos (for some salt), balsamic vinegar, apple cider vinegar, and dollops of mustard.
Add almond flour to the mixture.
Cut the baby potatoes in half and place them in the bowl.
Tumble them around so that they are all saturated.
Sprinkle on garlic powder.
Sprinkle heavy doses of Dash Garlic and Herbs.
Place baby potatoes flat side down on parchment paper using a pizza pan.
While the baby potatoes are still wet, sprinkle on generous amounts of sesame seeds.
Pre-heat the oven to 450 degrees.
Place potatoes in the oven and cook for 45 minutes – or until the skins are crispy (from the almond flour).
Eat the baby potatoes the way they are or with smears of Gotham Greens Vegan Pesto.
Note: there is significant nutrition in the skin of a potato, particularly iron, so that eating mashed potatoes where the skin is tossed out significantly reduces the potato’s nutritional value, as in approximately cutting it in half.
Potatoes are a rich source of fiber, iron, vitamin C, and B-6. Given their fiber content (which fiber passes through you but also feeds and promotes healthy gut bacteria) and low-fat content (so a volume of baby potatoes has comparatively few calories but makes you feel satiated), they are an excellent complex carbohydrate for losing weight.
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