I made Blood Orange Coconut Water Salad Dressing with some of the 100% Organic Coconut Water I was sent by Cocozia. It was yummy, but I just didn’t have enough salad sitting around to enjoy all of it. So I threw the salad dressing on top of oven-roasted potatoes instead. Hello. Even yummier. Or should that be more yummy? How about yummdidlidicious? That sounds about right. The steam created by adding the dressing to the roasting potatoes allows them to become tender, and the sugar content in the dressing helps to caramelize the little beauties. Fair warning, these potatoes may not even make it to the dinner table. I think I polished off half of them just while taking their yearbook pictures.

Ingredients:

Potatoes:

• 2 Pounds of Baby Red Potatoes
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Low Sodium Soy Sauce
• 1/8 Teaspoon Sea Salt
• 1/4 Teaspoon Freshly Ground Black Pepper
• 1/2 Cup Blood Orange Coconut Water Salad Dressing
• 1/4 Teaspoon Chives

Blood Orange Coconut Water Salad Dressing:

• 1 Cup Cocozia 100% Organic Coconut Water
• Juice of 2 Blood Oranges
• 1 Garlic Clove, Finely Minced
• 1/2 Teaspoon Whole Grain Mustard
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1/2 Cup Extra Virgin Olive Oil

Directions:

Blood Orange Coconut Water Salad Dressing:

1. Place all of the ingredients, except for the olive oil, in a blender and puree for 1 minute.
2. With the blender on, slowly drizzle in the olive oil and puree for 1 additional minute.

Potatoes:

1. Preheat oven to 400 degrees.
2. Rinse the potatoes and dice them in halves or quarters, making them all a uniform size. Place them on a baking sheet lined with tin foil.
3. Drizzle with olive oil, soy sauce, and then sprinkle with salt and pepper.
4. Use your hands to mix the potatoes with the toppings, and then evenly distribute them on the baking sheet skin side facing up.
5. Roast for 20 minutes.
6. Drizzle with Blood Orange Coconut Water Salad Dressing, and then roast for an additional 5 minutes.
7. Top with chives before serving.

Suggestions:

• If you overcrowd your baking sheet, the potatoes will steam instead of roasting. Don’t do it.
• Using tin foil to line your baking sheet will help with the cleanup process.
• I used dried chives in this recipe, but you can also use fresh chives if you have them on hand.
• If you use full sodium soy sauce, omit the salt from this recipe.
• Order Cocozia 100% Organic Coconut Water from Amazon.

Improvements:

• Toss with chopped scallions in lieu of chives.
• Sprinkle with sesame seeds, during the last 5 minutes of roasting.
• If blood oranges are not in season, replace them with normal oranges or lemons.

Print

Yum

Asian Coconut Water Roasted Potatoes

Ingredients:

Potatoes:
• 2 Pounds of Baby Red Potatoes
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Low Sodium Soy Sauce
• 1/8 Teaspoon Sea Salt
• 1/4 Teaspoon Freshly Ground Black Pepper
• 1/2 Cup Blood Orange Coconut Water Salad Dressing
• 1/4 Teaspoon Chives
Blood Orange Coconut Water Salad Dressing:
• 1 Cup Cocozia 100% Organic Coconut Water
• Juice of 2 Blood Oranges
• 1 Garlic Clove, Finely Minced
• 1/2 Teaspoon Whole Grain Mustard
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1/2 Cup Extra Virgin Olive Oil

Directions:

Blood Orange Coconut Water Salad Dressing:
1. Place all of the ingredients, except for the olive oil, in a blender and puree for 1 minute.
2. With the blender on, slowly drizzle in the olive oil and puree for 1 additional minute.
Potatoes:
3. Preheat oven to 400 degrees.
4. Rinse the potatoes and dice them in halves or quarters, making them all a uniform size. Place them on a baking sheet lined with tin foil.
5. Drizzle with olive oil, soy sauce, and then sprinkle with salt and pepper.
6. Use your hands to mix the potatoes with the toppings, and then evenly distribute them on the baking sheet skin side facing up.
7. Roast for 20 minutes.
8. Drizzle with Blood Orange Coconut Water Salad Dressing, and then roast for an additional 5 minutes.
9. Top with chives before serving.

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