*Disclaimer: This recipe post is written as part of a one-day menu for the #SweetSpotChallenge in partnership with the Canadian Sugar Institute and its team of Registered Dietitians. The author has received compensation for her time to develop and share this recipe. All thoughts and opinions expressed in this post are those of the author and are not influenced by the Canadian Sugar Institute.
About the recipe
Good old potatoes, packed with the flavours of garlic and parmesan, and the freshness of cilantro. These roasted potatoes are fluffy and crispy at the same time – absolutely delicious. The common white potato has been getting a bad reputation for years now, but I am here to tell you they are a nutritious food to have as a side dish.
Two weeks ago, I took part in the Sweet Spot Workshop hosted by the Canadian Sugar Institute, with Chef Claire Tansey – check out my blog post about my experience if you haven’t already! The workshop inspired me to take the challenge on my own and share with you my own What I eat in a day while taking part in the #SweetSpotChallenge, in partnership with the Canadian Sugar Institute. I ate some of these potatoes for supper that day, along with some chicken roasted with my creamy honey dijon marinade! Check out my full menu here.Jump to Recipe
White potatoes have been getting a bad reputation for a while due to their starch content. Yes, their counterpart, the sweet potato, contains vitamin C. However, white and yellow potatoes also contain vitamin C, along with other vitamins and minerals, such as potassium, folate and vitamin B6. Let’s remember that most of these nutrients are in the peel, and the fibre as well. Try to keep it on when you cook potatoes.
To make these potatoes extra flavourful, I coat them with olive oil, parmesan, garlic and cilantro before roasting them.
This recipe is an amazing side to cook along meats, as they will take approximately the same amount of time.
For example, I roasted chicken with my creamy honey dijon marinade. I cleaned up while all was cooking and I served everything with a quick Caesar salad.Jump to Recipe
These roasted potatoes are absolutely amazing in the air fryer as well, if you own one.
If you don’t like cilantro (it’s genetic, I won’t judge you!), you can substitute it with fresh parsley. You could also add chives or use dried herbs instead.
Garlic & Parmesan Roasted Potatoes
- 2.5 cups potatoes diced
- 2 tbsp olive oil
- 1 tbsp garlic chopped
- ¼ cup cilantro chopped
- 2 tbsp parmesan
- salt and pepper to taste
- Preheat oven to 425°F and line a baking sheet.
- Cut, rinse and dry the potatoes.
- In a large bowl, mix all the ingredients.
- Spread the potatoes on the baking sheet.
- Bake for 20 minutes and set to broil for 5 minutes, until tender and golden.
- Garnish with more parmesan and more cilantro.