This salad is incredible! Seriously.
To be honest, I’ve never been a huge potato fan (from the teenage times, when I was sure that potatoes were the root of all evil and the cause of any excess weight). However, with time, when I understood the essence of the foods nutritional value and started cooking myself, I really changed my mind. Potatoes are very tasty, you know. And I’m just starting to experiment with this healthy starchy veg, but roasted potatoes are my favorites so far.
The main thing is to cook potatoes properly. In my case, bake them so that it ther’re crispy on the outside, and soft on the inside.
The secret is to get rid of the extra starch that the root contains. In order to do that simply cut potatoes and place them in cold water for 15 minutes, rinsing them well few times and changing the water.
The other essential thing is to dry the wedges with paper towel so that no water is left. Then cover potatoes thoroughly with your favorite herbs and spices and vegetable oil. I prefer to use thyme and rosemary, sometimes paprika, throw in some garlic and always a dash of ground cayenne pepper. Some hot notes are always a good idea! Oh, and most importantly, potatoes are just like avocados, they’re plain and pale without salt! So don’t forget to add salt when baking.
You will need to bake your potatoes for 45 minutes at 340F (170C). Flip over the wedges while baking a couple of times so that they are cooked evenly.
Since potatoes are serious vegetables, they are filling and dense, I wouldn’t recommend making the salad too complicated. This recipe only calls for arugula, chard, leek and sun-dried tomatoes, and home-made vegan pesto as the dressing.
So, here’s the full recipe. Enjoy your meal!