Roasted potatoes: crispy on the outside, nicely soft on the inside, yummy all the way through. This versatile side dish goes well with breakfast, lunch, or dinner. Roasted potatoes are so easy to make that I make them again and again. Especially on days when I have a busy schedule, the convenience of being able to spend a few minutes prepping the potatoes and then just leaving them in the oven for over an hour makes them an essential dinner option.
These potatoes pair well with meat dishes such as chicken or steak, quiche, scrambled or fried eggs, pinto beans, and more! For an extra-simple meal, just top the potatoes with a fried egg or taco meat, sprinkle with cheese, and dig in.
I often like to make a double batch of roasted potatoes, that way we have an easy side dish for another meal or two later in the week. If you want to do that, too, these roasted potatoes reheat best in a skillet.
5 medium Yukon Gold potatoes, preferably organic
4 Tb refined coconut oil
2 Tb butter, preferably nutrient-dense yellow butter
(optional) 1/2 tsp dried dill
Wash the potatoes and remove any sprouts or bad spots.
Make sure your oven rack is in the middle of the oven. Preheat the oven to 350 degrees F.
Chop the potatoes in half lengthwise, and then chop them into ~3/4-inch square chunks.
Spread the potatoes in a 9X13 glass baking dish.
Dot the potatoes with the coconut oil and butter. Sprinkle generously with salt. Sprinkle with the (optional) dill.
Use a spoon (or your hands) to coat the potatoes with the oil and butter.
Place the baking dish in the oven and bake for ~70-80 minutes. The potatoes are done when a fork slides in easily.
Remove from the oven and allow to cool a bit before serving.
Scrape the potatoes off the bottom of the pan. A metal flat-ended spatula works very well for this to make sure they still have their yummy crispy bits attached.
Serve and enjoy!
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