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Cooking 101
Colored baby potatoes are roasted with parmesan and creamy green goddess sauce for a crispy, fresh, and flavorful side dish.
Chef Tip: Tossing your ingredients in a bowl before spreading them onto a sheet pan for roasting ensures even distribution of all your delicious flavors.
2 lb. colored baby potatoes, cut in half
Olive oil
Salt
1/4 block of parmesan, grated (optional)
3-4 sprigs of basil, chopped
Preheat your oven to 400F
In a large bowl, toss the potatoes with a glug of oil, half a pouch of the Haven’s Kitchen Green Goddess, salt, and the grated parmesan
Place the potatoes on a parchment lined baking sheet tray and roast for 30-35 minutes or until the potatoes are tender but crispy on the outside
Once ready, drizzle the potatoes with more Green Goddess and chopped basil and serve immediately
A creamy, edamame-based dressing with pops of fresh basil, tingly (not hot) serrano pepper, and zesty lime juice. Drizzle it on everything—yep, even…
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1 Term found in this Recipe
Besides the action of drizzling sauce, which is a favorite pastime of ours, we also use drizzle as a term in many of our recipes where olive oil is used, and it equates to about 2 teaspoons of oil.
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
So many of our recipes call for this technique, which is a basic term for dry cooking in hot air. This is typically done in an oven at a high temperature, and allows for edges to become golden or browned and crispy. You’ll see us roasting everything from chickpeas to potatoes and other veggies, as well as proteins like chicken and fish.
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