This oven roasted potato recipe is one of the best dishes to satisfy your comfort food cravings with roasted potatoes in a low-fat creamy dill sauce. How can you make a yummy cream sauce that’s low fat? Use some of the potatoes!
Oven Roasted Potatoes and Sauce Recipe
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Cook Time:
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Makes enough for 2 large servings
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Ingredients
- 6 medium sized potatoes, chopped (whatever size you want)
- 1 zucchini, chopped (go for the same size as the potatoes)
- Handful of fresh dill, chopped (or about 2 Tbsp dried)
- Sea salt and black pepper, to taste
- 1 Tbsp nutritional yeast (optional)
Directions
- Boil the potatoes in water for about 10 minutes, until they are just becoming soft. Drain, allow to dry slightly, and put them in a baking dish along with the raw zucchini.
- Take about ½ a cup of the softest potatoes, and mash or blend in a separate bowl, adding enough water to make a creamy sauce. Add dill to your taste, and salt, pepper and nutritional yeast if you have it to bring out the flavor of the dill. The sauce should taste salty at this point, since it is going on the vegetables. It will not taste salty after baking into the potatoes.
- Pour the sauce over the vegetables, and stir to coat. Bake for 20-30 minutes at around 350 degrees F, turning once to keep the vegetables moist, until the zucchini are soft.
- This is an excellent as a meal served over a bed of fresh or steamed greens, or as a side dish. Potatoes are most easily digested when eaten in a meal of non-starchy vegetables.
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