I have an obsession with the purty Russian Blue potatoes from the Green City Farmers’ Market. And while I love Fall the most, I was thinking about summer in Maryland today. This recipe helps me get my east coast Old Bay flavor fix. It stirs up a few delicious memories since summer trips by the ocean have to wait another year.
Makes: 4-6 servings | Preparation Time: 40mins
Mandoline slicer or large chef’s knife
Glass baking dish
6-7 organic Russian Blue potatoes (delicious antioxidant-rich heirloom variety—non-GMO—originating from S. America)
2 tbsp organic red pepper, minced
1 tbsp raw, wild-harvested honey (vegans, you can substitute agave nectar)
1 tsp Celtic or pink Himalayan sea salt
2 tsp Old Bay seasoning
1 clove organic garlic, minced
1/4 cup organic white onion, minced
1/2 tsp apple cider vinegar
2 tbsp expeller-pressed coconut oil
Let’s Get Started:
Wash your potatoes well. Using a mandoline or a chef’s knife slice your potatoes about 1/4″ thick lengthwise.
Lay them flat in a large glass baking dish. If you have to layer them, go right ahead. In a bowl, mix together all of the remaining ingredients and then spread onto your potatoes.
Place uncovered in an oven set to 350°F and bake for 20 minutes until browned.
Remove from oven, allow to cool a bit and Enjoy!
1. You can slice your potatoes extra thin for a scalloped potato style.
2. Try this recipe using organic sweet potatoes instead.
3. Cut them into longer skinny pieces for seasoned blue potato fries.
4. Add extra thinly sliced onions to the potatoes before roasting