Potatoes, that beloved tuber, are a staple in our cuisine. Whether it's crispy fries, creamy mashed potatoes, or savory gratin, they suit all occasions. Today, I’m sharing a simple and delicious recipe for roasted potatoes with shilajit and fresh herbs, perfect for complementing your main dishes or enhancing a meal with friends.
This recipe is inspired by family cooking, where each bite reminds us of warm dinners around the table. By adding shilajit, a natural resin with numerous benefits, we not only enhance the flavor but also the nutritional value of this dish. Ready to delight your taste buds? Join me on this culinary adventure!
Ingredients
For 4 people:
- 800 g of potatoes
- 2 tablespoons of shilajit
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of sweet paprika
- A bunch of fresh thyme
- A bunch of fresh parsley
Instructions
- Preheat your oven to 200°C (390°F).
- Peel the potatoes and cut them into even wedges.
- In a large bowl, mix the potato wedges with olive oil, shilajit, salt, pepper, and paprika.
- Spread the potatoes on a baking sheet lined with parchment paper.
- Add the sprigs of thyme over the potatoes.
- Bake for about 30 to 35 minutes, until the potatoes are golden and crispy.
- Once out of the oven, sprinkle with chopped fresh parsley for a touch of color and freshness.
- Serve hot as a side dish with grilled meats or as a main course with a green salad.
Chef's Tips
For even crispier potatoes, you can blanch them for 10 minutes in boiling water before seasoning and roasting.
Storage
Roasted potatoes keep well in the refrigerator in an airtight container for 2 to 3 days. To reheat, place them in the oven for a few minutes to regain their crispiness.
