Fork and Beans

Making food fun for the family

Shira’s Spiced Potato Bakes

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Shira, oh Shira. How I love this girl. Have you ever never met a person but felt like you have always known a person? If you followed that train of thought, then you will know exactly how I feel about Shira. She is one of the most positively brightest lights out there in the blogging world, full of compassion, brilliance and love. Every time I visit her blog, In Pursuit of More, I find my face and heart with the biggest smile, and I am more than honored to present here today. Now if you excuse me, I have bags to pack and a trip to Canada to make to move in with her…

It’s all about keeping it real!


The privilege of a lifetime is to become who you truly are.
~ C.G. Jung

When Cara wrote to me and (so graciously) invited me to write a guest post on Fork and Beans, I was naturally, quite delighted!

I am sure I don’t have to tell you about Cara and all her charms (unless you want me to), with her immense talent and a personality that transcends the need for physical interaction. This girl really does set the bar high with her gorgeous creations, and inspires many in her wake. Quite simply put, she is the bomb.

So I wrote Cara to see what might be of most value to her readers, and to her. Her answer?

She told me to just be…..me. Me? Yes, me. After all, what I else would I be?

I believe our individual journeys with food offer us many opportunities to learn about ourselves as people and how we interact with not only food, but with the world. I believe is some small way, that our approach to food can often tell us about our approach to life.

My own journey is one leading back to the simple things in life, to a life that is real, and to a life that allows gratitude for everyday things to shine through….everyday. I wrote a little about that here.

So today, I thought I’d share with you all one of my all time favorite foods. The humble, simple (and delicious) potato.

Hard times arouse an instinctive desire for authenticity.
– Coco Chanel


Potatoes are nutritional wonders that are cheap, easy to find, and grow anywhere.

Naturally gluten-free, dairy-free, nut-free, bean-free, and fat-free (until you add the yummy flavors), and (of course) totally vegetarian, these guys can safely feed even the toughest-to-cook-for guest.

Pair this stand-by with any protein and a leafy green salad or slaw, and you’ve got an easy comforting meal with just one pan!

Only the truth of who you are, if realized, will set you free.
~ Eckhart Tolle


The Less:
Less deep-fried potatoes means less heavy grease and fatty calories. Less heavy salty foods means less heavy salty tummies. Less high fat dips means less high calorie guilt, so you can crave comfort without regret.

The More:
More plant-based healthy comfort foods means more easy-to-handle digestive breakdown. More high-nutrient potatoes means more natural fuel for less cost. More spices and sea salt means more easy clean seasoning, and more simple ways to change it up.

 

Spiced Golden Potato Bakes with Cilantro Yoghurt Dip:

  • (1.5) pounds Yukon Gold or gold fleshed potatoes (about 2 large or 5/6 small-medium)
  • (2) tbsp olive oil (or a good-sized pour)
  • a pinch (or two) of sea salt (roughly 1/2 tsp)
  • a pinch (or two) of granulated garlic (roughly 1/2 tsp)
  • a pinch (or two) of paprika (roughly 1/2 tsp)
  • a pinch (or two) of black pepper (roughly 1/4 tsp)

Cilantro Yoghurt Dip:

  • (3/4) cup thick yoghurt (we use high fat Mediterranean)
  • (1/4) cup fresh cilantro, chopped fine
  • (1/4) tsp salt, or to taste

Heat your oven to 400 degrees.

While the oven heats, wash and slice the potatoes lengthwise, about 1 inch thick. Toss together with the olive oil, and all of the pinches of dry spices. Get your clean hands in there and work it all through!

You can add whatever you want here of course! What is your fave herb for roasted potatoes?

Lay flat on a very well oiled cookie tray (not a deep pan) and cook on one side for 20 minutes. Flip at 20 minutes with a flat spatula and cook the other side for another 15-20 minutes until desired crispness is reached.


When you first flip them, they might be sticking to the pan a little. This is a good thing. Just use your elbow grease and a good strong spatula or flipper to break those babies free – even the broken ones still taste delicious (they might even taste better).

While the potatoes cook, combine the yoghurt, chopped cilantro, and sea salt and mix together well. Set aside in a clean serving dish and taste for seasoning (or not).

Remove the potatoes from the oven and serve right away or transfer to a serving bowl.

Note: these can also be ‘held’ in the oven at a lower temp (250 degrees or so) in the serving bowl with foil over top, while you prepare anything else required for your meal.

Serve potatoes hot with the fresh yoghurt dip – a perfect starter for a group meal or a comforting main course for any evening! Add a salad or a protein if desired to round out the meal and enjoy!


Be yourself; everyone else is already taken.
~ Oscar Wilde


As much as I adore getting messy in the kitchen with a bunch of fun ingredients to create with, explore with, and make a giant, delicious mess with, (who am I kidding, I LOVE this), some days just require the old tried and true.

Eating well doesn’t have to be hard, especially when you’ve got potatoes. Living well can also be easy, especially when you’ve got yourself (in all your authentic glory).

Of course, being surrounded by good friends makes it all even better 😉

Follow your inner moonlight; don’t hide the madness.
~ Allen Ginsberg


The more of me I be,
The clearer I can see.
~ Rachel Andrews


To find yourself, think for yourself.
– Socrates

Thanks for joining us today and another huge thanks to the ever-clever and beautiful Cara for hosting me here at Fork and Beans (I am sure it is obvious that I adore her), I hope you all enjoy a super wonderful weekend!

  • What is your favorite way to eat potatoes?
  • Got a roasted vegetable recipe to share with us?

Yours in Less,

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Reader Interactions

Comments

  2. Heather

    I just recently found Shira and been following her for a a little over a week – she is definitely one amazing girl!

    Oven roasted potatoes are a tried and true recipe in our house; you are so right, the broken ones are better 🙂

  3. Somer

    Two of my favorite ladies in one post, It’s almost too much for me to handle, then you make oven fries!?! Full Monty Baby!

    p.s. Shira I love your comment about the broken fries being tastier (so much better than my mom saying the broken ones don’t have any calories)!

  4. frugalfeeding

    Hello Cara and Shira! Nice wedges. They sound yummy, Shira :D. Can we invent a term for everything cara can’t eat? Her food is… everything-free after all. 😀

  5. thecompostcook

    Gabby, I was overjoyed to see you featuring Shira… I love both of you and your FABULOUS blogs filled with wisdom, love and honesty. Great recipe and feature today!

  6. glutenfreehappytummy

    I love Shira!! She is so sweet, and her food is always delicious and conscious too:) She is definitely a bright light in the blog world! Those fries are “the bomb” too! — just like Cara:)

    • Shira

      Aw, thank you Caralyn, you are rather a sweetie yourself..your comments and posts are always brimming over with positivity and light! I figure the potatoes make a good first course for any (or all) of Cara’s amazing dessert treats…and this is why we call her ‘the bomb’. Boom!

  7. Richa@HobbyandMore

    this week it was so gloomy here in seattle that every evening i baked up some spicy russets and wished for some sun.. its sunny today.. so i think i will head out for a walk now with my pom. who also loves baked tatoes. well he loves all food, even broccoli.
    These look perfect!! i like my potatoes very spicy! and i dont know why anyone would eat fried ones really:) the baked ones feel so good in the tummy.

  8. Kristy

    Thank you, Cara, for hosting Shira over here! I love this girl!

    Shira, another one of my favorite Eckhart Tolle quotes! I have read (and reread so many times) most of his books and my husband carries “The Power of Now” around with him wherever he goes. You always have something your posts that really connects with me and inspires me. 🙂

    Lovely potatoes! And baked potatoes put fried potatoes to shame! Thank you!

    I hope you both have a wonderful weekend! Take care!

    • Shira

      Isn’t Tolle amazing Kristy?! Turns out we share interest in more than just amazing food, and I think your husband is so on to something! I always know there is a reason for those extra special connections (especially here in the blogosphere), and you just gave me yet another one 😉
      YOU have a fantastic weekend too! XOX!

  10. Gabby @ the veggie nook

    Cara, thanks for hosting Shira here, she is so wonderful isn’t she?

    And Shira- you take the most simple foods and make them beautiful! My weakness is french fries and I order them often when I eat out (although on my last trip to Boston I managed to not have any and not feel deprived, yay me!). So having delicious recipes that mimic french fries without the deep frying are so good for me to have around. I’m definitely going to be trying these 🙂

    • Shira

      I’m kind of blushing over here and I know that Cara would have a super clever comment to insert here – but Gabby you are always so sweet and have the kindest things to say *shucks*!
      I know you will LOVE this recipe – they disappear in seconds…good for you for skipping the fries in Boston!

  11. spree

    Yes, I too love this girl Shira! A bright light and a sweet heart!
    And now, by way of her, I’ve found you. Lucky day! 🙂

  12. Keisha

    Potatoes are one of those foods that I couldn’t imagine living without. I could probably eat them all day. They are so versatile and I have yet to find a bad recipe for potatoes.

    Nice to meet you, Shira. I love that you used quotes throughout your post. Also, I have to try that Cilantro yoghurt dip! Thanks for sharing!

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