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Roasted Potatoes

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Roasted Potatoes


5 Yukon Gold Potatoes cubed
6 tablespoons olive oil
2 tablespoons balsamic vinegar
1-2 tablespoons roasted veggies spice rub (see below)

For roasted veggies spice rub:
*2o grinds fresh ground black pepper
*1 tablespoon kosher salt
*1 teaspoon chili powder
*1 teaspoon tumeric
*1/4 teaspoon dried thyme
*1/2 packet Goya Sazon (con cilantro y annato)
*1/2 teaspoon Goya Adobo (con pimienta)
*dash nutmeg
*dash cinnamon

To make spice rub:
*Mix all ingredients.

For roasted potatoes:
*Pre-heat oven to 425 degrees F.
*Drizzle three tablespoons olive oil in shallow baking pan.
*Wash, chop potatoes, add to pan.

*Drizzle remaining oil.
*Drizzle balsamic.
*Sprinkle 1 -2 tablespoons of spice rub.
*Massage ingredients into potatoes.
*Roast 45 min – 1 hour, stirring every 15 minutes.

I like to serve these potatoes with fresh cilantro, basil, or parsley.

Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

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