Oh, this is such easy and yummy finger food; a great side, snack, or potluck dish. Roasting contracts energy (as opposed to expanding in steam) and is suitable in the colder seasons as it helps warm us. Red and gold potatoes take almost double as long as the American staple Russet but I like to diversify our food for broader nutrition. For every pound, coat the washed and quartered potatoes with curry powder from the store or your own mix:
Coriander 1 T
Cumin 1 T
Turmeric 1 t
Cinnamon 1/2 t or Nutmeg 1/4 t
Mustard 1/4 t
Marjoram or Thyme 1/4 t
Sea salt 1/4 t
Rice bran oil or oil of choice 2 T
Optional garnish of chopped green onion just before serving
Preheat oven while preparing potatoes and spices. Be sure to scrub skin well and leave on for the nutrients. Coriander’s my favorite, brings all foods alive. Adjust the ratio of spices to taste. If not overdone, they stimulate the liver and are wonderful for their anticarcinogenic properties. I like to cook longer on low for maximal nutrition. Russet, small and thin, will roast beautifully at 375 degrees in 20 minutes. Whatever kind I cook, I check with a fork after 30 minutes at 300 degrees and flip before finishing.
My Holistic Table 
Yum!
=) Thanks, Angie. Happy new year.
Diana
Happiest and most delicious 2015 to you, Diana!
Thank you for the idea…I love cumin and I will make this tonight to accompany the lentils. Happy New Year!
Oh, how did it turn out??
Delicious! My husband made a cream fresh as well as I tend to spice up my lentils so a dollop of it and the kiddos were able to enjoy it as well.
Today is my first day of exploring being a vegetarian. I am excited to try this. Happy new Year. Thank you.
Wow, Diahann. Let me know how the potatoes went. Dya know this is me?
Diana (HW)
You know I think this the first notice in a long time i received from this blog of yours and totally forgot this is you, too! Will let u know about the potatoes. The meatless part has been hard but fortunately i have a supportive guy who has been cooking to make the transition easier
Yeah, I remembered your follow last year. No way I can try and grow both blogs at the same time. So this one lost.
Very cool change for you, D.
Mmmm! We’ll try to modify this a bit so we can cook on our camping, mountaineering, and trekking adventures.
Would love to know how that goes. =) Thanks.
Sounds delicious! Many thanx for the recipe.
It looks delicious, and I wonder how it tastes 🙂
AS delicious. =)
Umm…
Reblogged this on Flavor N Taste and commented:
Simple, Delicious and Healthy!
Yum
It look delicious 😋
Thanks. (I’m usually a lot better about the replies.) =)
Looks mouth watering! 🙂
Thanks. =)
Thanks, Aunty. =)
I will make these soon. I know they will become a favorite as I love potatoes but needed a healthier way to prepare them. Cheers!
Great. Thanks for letting me know. And I appreciate the follow. =) I don’t get to post as often as I’d like here but it’ll be very healthful every time. =)
I will keep my eyes open for your posts. Healthy is good!
I love roasted potatoes and will try this combination of spices. Thanks for stopping by my blog to like a post!
Great. It’s a winner. =)
Going to cook it tmrw 🙂
Hope it turned out well. =)
Just switched Marjoram with Thyme and I used butter to cook…Its the simplest food with amazing taste! Keep it up 🙂
Fabulous. I will add the thyme option here. Thank you!! Happy new year.
Happy New Year to you as well 🙂
Hugs!
Another lovely side dish, love curry!
Many different types. =)
Looks good, Diana. I have to try this. I love spices!