Healthy baked potatoes with pumpkin seeds and all pantry staples. Perfect as side dish or light family dinner.
Looking for simple, yet delicious side meals? You’ve come to the right place. This recipe is one of my personal favorites – it’s easy to make, yet catchy. It goes perfect on its own with a salad or as a side to more sophisticated meals. Either way, I’m sure you’ll like it.
One, because it’s the perfect light (side) meal for weekdays and busy parents. It’s also seasonal and super delicious.
You can substitute new baby potatoes with regular potatoes. When you do though, you might want to soak them in boiling water for around 5 minutes. Cook time in the oven would be quicker!
You can change vegetable oil for coconut oil (organic) and the pumpkin seeds for sunflower seeds. It’s still absolutely delicious, I promise.
If you want to add some dairy to the bake, shred some cheese (like cheddar or mozzarella) of choice 10 minutes before taking it out the oven. And voila the easy-cheesy potato bake is ready to be served.
MAKE AHEAD tip
How this easy weekday potato meal can be made simpler, you wonder. Well, peel the potatoes and soak them in cold water. Make sure you cover them well (no ‘’peaking’’ above water), otherwise they will turn dark (black). I usually never keep them in water more than a few hours, but I’ve seen my grandma leave them for a day and they still remained fresh and ready to cook.
KIDS LUNCH & OFFICE LUNCH
These tasty and simple baked potatoes make a wonderful lunch box idea for kids and grownups alike. Just make sure you bring your utensils with.
MAIN MEAL SUGGESTIONS
We enjoy this easy potato bake with variety of meals, usually fish. If you are into seafood, definitely fish around and check these seafood recipes:
Simple New Potatoes Bake with Pumpkin Seeds
- 1 lb (half a kilo) new/baby potatoes, brushed with skin on
- 1/3 cup raw pumpkin seeds, no shells
- 4 tbsp vegetable oil
- 1 tbsp all purpose seasoning , preferably organic
- 5 cups water for boiling
- Soak new/ baby potatoes in cold water for 10 minutes. Then, brush the skin until well cleaned (I use regular dish kitchen brush from IKEA). Peel if desired.
- Optional: cut larger new potatoes in half or more - like I did for the batch in the photos.
- In large soup pan add water and bring to a boil. Then place cleaned potatoes in boiling water and cook for around 5 minutes (until they get slightly cooked, but still firm). Strain, using a colander and place in baking dish of choice (preferably non-stick).
- Add oil, pumpkin seeds and all purpose seasoning and stir until all potatoes are coated.
- Place potatoes in (cold if using ceramic baking dish) oven and cover with aluminium foil and cook on 200C/400F. After 15 minutes, remove foil and bake until potatoes are cooked all the way through. Regularly check with fork if potatoes are softened and ready.