|Diced, fried potatoes|
To say that we like potatoes in our house, would be an understatement. We like them fried, mashed, hot, cold, baked, scalloped, fried, sliced, diced, fried...you get the picture.
I used to think they were junky, of little nutritional value....like Wonder bread. I was wrong. According to www.nutritiondata.com, a potato has a complete protein profile, like an egg. A large potato will have 7.5 grams of protein, a large egg has 6.3 grams of protein. Add some good fat, like coconut oil, butter, or sour cream and you have a complete meal all by itself. (A sweet potato is lower in lysine and not quite as balanced.)
The wonderful thing about potatoes is they are so versatile. You can make fried potatoes, french fries or potatoes chips just by changing the way you cut the potato and varying the length of frying time. I use a SS wok with a narrow base and wide mouth. It needs a slightly higher temp (MED) than if you used a larger burner. (MED/LOW) Coconut oil lends itself to crispiness without high heat. When I am done frying and have scooped out all the food, I let it cool, cover with a lid and just set it aside for the next time. I can reuse it over and over without it going rancid.
For fried potatoes, you can heat the coconut oil while dicing or slicing the potato into bite size pieces. Starting temperature of the oil is flexible...just cook until tender and add a good, unrefined salt. I'm partial to a larger grind on my fried potatoes.
For french fries cut lengthwise to whatever thickness you prefer. Make sure the oil is already at temp before adding the potatoes CAREFULLY. When they float, they are done. Remove with a wide, flat, strainer and add salt to taste.
For potato chips, slice very thin. We've used a potato peeler quite successfully. The end result was almost identical to a "Kettle Chip" brand potato chip. Add salt to taste. There's is no picture because if I left the room to get my camera, they would be GONE!
ENJOY!....and don't forget to CHEW!
This post part of
Make it Yourself Monday
Two for Tuesdays
Slightly Indulgent Tuesday
Tempt My Tummy
Real Food Wednesday
Pennywise Platter Thursday