Roasted potatoes with tomato dipping sauce

IMG_3114You will need 6 medium yukon gold potatoes for one full pan. Peel and chop into 2cm chunks. Throw into a pot, cover with cold water and bring to a boil. Boil for 5 minutes. Drain and toss with:

  • 2 tbsp olive oil
  • Salt and pepper to taste

Spread on a baking pan and bake at 400F for 20 minutes, turn and bake another 20.

Serve with veggie sausage (I like the apple sage ones), steamed peas and tomato dipping sauce.

Tomato dipping sauce:

  • 1 small can tomato paste
  • 1 minced garlic clove
  • 2 tsp coconut sugar
  • 1 tsp oregano
  • 2 tsp each cumin, chili powder, lemon juice, apple cider vinegar
  • Pink salt, smoked parika, and siracha to taste

Mix it all up and dip to your heart’s content 🤗


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s