Potatoes can be healthy and delicious especially when cooked the right way. I’ve heard rumours saying that potatoes are very bad for you because the plants produce solanine which is poisonous, but so does eggplant, tomatoes and peppers who are also from the Solanaceae family. Potatoes are nutritious and are very good for your digestion especially when eaten raw or semi cooked, the only time you should worry about eating potatoes is when they turn green so when this happens do not eat them.
In my country, the typical potatoes that you find in your local supermarket weren’t available until 10 years ago. Only Kasawa and different varieties of sweet potatoes were available before then and they were only eaten when made into deserts and snacks. Unlike the regular potatoes, sweet potatoes are different because they came from the Convolvulaceae family with flowering morning glory vines for most types. The leaves are very nutritious and often used in soups. Although sweet potatoes are placed in the superfood category and often eaten by healthy eaters, they aren’t that different in nutrients compared to the regular potatoes, both are delicious and nutritious in their own ways.
This salad is made with marinated baked potatoes and fennel. The reason I marinated the potatoes is because I find its more flavourful to marinate the potatoes than just season them before baking. Marinating the potatoes like meat allows the seasoning to seep into the potatoe flesh and provides more flavour to both inside and out of the cooked potatoes.
BAKED POTATOES FENNEL SALAD
Prep-Time: 30 mins Serve: 3
Cooking Time: 45 mins
Ingredients
3 large potatoes, washed and chopped
1/2 large fennel, sliced
pinch of salt and pepper
2 cloves garlic, minced
A drizzle of olive oil
1/4 lime juice
2 fresh dill, chopped
4 fresh thyme, leaves
Method
Marinate the potatoes with salt, pepper, olive oil and garlic for 30 minutes.
Preheat oven at 180°C fan force. Line the marinated potatoes in a baking tray and bake for 45 minutes to an hour. Remove from the oven and allow to cool.
Combine the herbs, fennel and cooled potatoes in a salad bowl. Add in the lime juice and season with salt and pepper. Mix the salad and serve with your preferred grilled meat or fish.
