Meatless Monday Recipe: Roasted Potato Wedges
It’s time to get back to some sort of normalcy. As people leave our city after a week of SX, we can find our way back into some sort of routine. Here’s a simple Meatless Monday side dish that would go nicely with a veggie burger or large green salad. Just imagine a healthier version of french fries. We also like this recipe because it’s another dish you can prepare in no time at all.
For those of you who are unfamiliar with Meatless Monday, it’s a campaign that was used during World War I and II to reduce the consumption of food staples. A recent initiative was reintroduced by the Johns Hopkins Bloomberg School of Public Health’s Center for a Livable Future and has been endorsed by 30 schools of public health.
By cutting out meat just once a week, you can reduce your risk of chronic, preventable conditions like cancer, cardiovascular disease, diabetes and obesity. You’ll also reduce the size of your carbon footprint. The meat industry generates nearly 1/5 of the man-made greenhouse gas emissions that are accelerating climate change, the meat industry pollutes more than transportation!
Go ahead and consider going meatless, your health and the planet will thank you for it. Happy eating!
Crispy Roasted Potato Wedges with Parsley, Rosemary and Lemon
From: Sur La Table
- 2 cloves of garlic
- 1/2 cup extra-virgin olive oil
- 3 Tbsp finely chopped fresh flat-leaf parsley
- 2 tsp chopped fresh rosemary
- 2 pounds (7 or 8 small) unpeeled Yukon gold or white potatoes
- 1 1/2 tsp salt
- grated zest from 1 lemon (1 Tbsp lightly packed), plus the juice
Preheat the oven to 450 degrees F. Finely chop the garlic and put it in a large bowl. Add the oil, parsley, and rosemary. Cut the potatoes into 3/4 to 1-inch-wide wedges. Add the potatoes to the bowl and sprinkle with the salt. Toss with your hands to evenly coat the potatoes with the oil mixture.
Spread the potatoes on a large rimmed baking sheet, scraping the bowl of any extra oil and herbs, and arrange the potatoes with a flat side down. Roast until the bottom is golden, about 25 minutes, and then turn them with a spatula. Continue roasting until golden and crisp outside and tender inside, about 15 more minutes. Gently sprinkle with the lemon zest. Transfer the potatoes to a serving bowl, making sure to scrape up all the herbs and zest. Add several squeezes of the juice over the top. Toss gently to distribute. Serve hot.