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| 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
Gluten-Free Wednesdays
Pennywise Platter Thursday
Potatoes and coconut oil are a heavenly combo! And while I was pregnant this time around, loaded baked potatoes were all I craved! They are a great source of potassium too!
ReplyDeleteThanks for linking up!
Oh man, I am soooo on the same page as you are here! My oldest is a potato-fiend, so we are fryin' 'em up with regularity around her! LOOOOVE them in coconut oil, too...heavenly. Thanks for sharing with 24T's this week! =)
ReplyDeleteYUM... I don't eat potatoes any longer and didn't think I missed them until right now, lol!! These sound very yummy.
ReplyDeleteBlessings!
Gail
Jen jenny! I am so onboard with your using coconut oil and reusing it! SO sad that years ago that was the way everyone made fried potatoes if they werent using lard or tallow, which are also healthy oils. Thanks so much for sharing this on the two for tuesday recipe blog hop and I am totally gonna try the potato chips which I often crave but never have! Alex@amoderatelife
ReplyDeleteUnless you burn it, coconut oil will last indefinitely...not that it lasts THAT long in our house.
ReplyDeleteLard and tallow are more variable in their saturation depending on how the animal was raised and fed.
Hmm, I swear, I never knew about the protein content in potatoes. That's good to hear, I'm gf, and taters have become my bread, they're so easy and non-fussy. Love 'em! Thank you for linking up with Two for Tuesday.
ReplyDeleteI love potatoes... and fried potatoes are definitely my "comfort food"... just soo filling & yummy!
ReplyDeleteWe love potatoes, too. An interesting thing I read is that the nutrients are not in the skin like with many foods. The skin does help retain nutrients, though and contains fiber.
ReplyDeleteI am so excited to hear that there is protein in a potato!! I love potatoes all different ways! I don't fry them often enough for my family but now I have another excuse! thanks for linking this to Two for Tuesdays!
ReplyDelete