Adobo and Dill Roasted Potatoes

Before my first prep, I rarely ate potatoes aside from french fries. at one point during prep, we had to cut my calories down in order for me to get ready for my show in time.

On the first day of my new macros, I was STARVING after eating lunch and was literally laying on my bed staring at the ceiling.

Out of desperation, I reached out to my coach to see if he could help me. He told me to start adding potatoes into my diet. Although I wasn’t a huge fan, I had to do something.

Luckily, my mom had made some batata and had some with my dinner. I was no longer hangry and all became well again.

Since that day, potatoes have become a staple in my diet over the past year. My favorite ones are the Murasaki sweet potatoes from Trader Joe’s. If you have access to a Trader Joe’s, you need to try them NOW.

Since they are a high volume, or filling food, they can help you stay full longer and help with weight loss. Potatoes are also versatile and can be prepared in various ways to suit your taste.

Below is my favorite way to season and prepare potatoes. I was inspired by the dill roasted potatoes from Boston Market. Although these do not taste like the ones from the restaurant, these are pretty good too.

This recipe can be cooked in the oven or an air fryer. For this post, I cooked them in the oven.

Dill and Adobo Potatoes (yields ~9 servings)

3 lbs red or yellow potatoes
2 tbsp olive or avocado oil
2 1/2 tsp Adobo con pimenta*
1/2 tsp paprika
1/2 tsp dried dill weed
black pepper to taste

Oven directions: Preheat oven to 400 F (205 C) and line 2 baking sheets with silicone mat or parchment paper. Wash and cut potatoes into wedges of desired size (the smaller, the quicker they will cook) and place in a bowl. Pat potatoes dry with paper towel and coat evenly with oil. Add seasonings to potatoes. Divide potatoes between both baking sheets. Do not overcrowd the pan otherwise the potatoes will cook unevenly. Bake for 45 minutes or until crispy.

Air fryer directions: Wash and cut potatoes into wedges of desired size (the smaller, the quicker they will cook) and place in a bowl. Soak potatoes for at least 30 minutes. Drain and pat dry with paper towel. Preheat air fryer to manufacturer specifications. Coat potatoes evenly with oil. Add seasonings to potatoes. Place potatoes in air fryer. Do not overcrowd the pan otherwise the potatoes will cook unevenly. Cook for 20 minutes or until crispy.

* if you do not have adobo, see recipe here.

If you decide to make these, take a picture and tag me on Facebook or Instagram at @strengthandstrings. While you are at it, check out another one of my recipes here. Are you a fan of potatoes?