Mexican Roasted Potatoes

We have entered barbeque season. Along with barbequing meat, some potatoes on the grill are always great as a side dish. This recipe can be oven roasted, or the potatoes can be wrapped in foil and cooked on the barbeque. I have made these several times, and they are always a hit. Even a little four-year-old loved them, because he thought that they tasted like potato chips.

Potatoes are a good source of many nutrients that our body needs, including fiber, and copper. Copper is needed for energy and collagen production, iron release, and as an antioxidant to strengthen the immune system. Potatoes are a natural source of lipoic acid, vitamin C and vitamin B6, which are all a necessary fuel (co-factors) for a multitude of enzymatic reactions that are needed in the body. Recent research by scientists in the UK has found a substance called kukoamines in potatoes. Kukoamines and lipoic acid are natural blood pressure lowering compounds. Potatoes also contain vitamin B3, B5, potassium, and manganese. One medium potato contains 75 percent of your daily needs for copper.

Potatoes are a night shade vegetable, and like all night shades, including tomatoes and tobacco, potatoes contain small amounts of beneficial nicotine. The nicotine in potatoes is neuroprotective, and aids in the release of dopamine, increases focus and concentration.

When potatoes are cooked and cooled, their composition of mostly carbs changes to mostly resistant starch, which acts as a form of fiber, that decreases blood sugar spikes, reduces calorie absorption and feeds our good gut bacteria. These potatoes are full of flavour and great served hot or cold in a potato salad.

Mexican RoastedPotatoes

3 - 4 pounds of potatoes, peeled and

chopped

2 tablespoons melted butter

1/2 teaspoon chili powder

1 teaspoon smoked or regular

paprika

1/2 teaspoon cumin

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dried parsley, or 1 table

spoon fresh, chopped

1 teaspoon sea salt

Pepper to shake on

Peel and chop potatoes into cubes. Melt the butter, and pour on the cubed potatoes, and stir to coat the potatoes. In a small bowl combine all the seasoning. Using a spoon sprinkle half of the seasoning over the potatoes, stir to distribute the seasoning and sprinkle the remaining seasoning and stir again. Cover your baking dish with foil or a cover, and bake at 350 degrees in the oven for 30 - 40 minutes, or until softened, or cook the potatoes wrapped in foil on the barbeque until tender.