Crispy Oven Potatoes
French Fry craving? Try something more nutritious that will more than satisfy that craving. The crispiest oven baked potatoes.
NOURISHED FACTS:
Leave the skin on your potatoes.
Why? Vitamins, minerals and fibre.
Potatoes don’t naturally have a lot of fibre, but the skins are approximately 1/2 fibre. So take in what you can get with these high GI (glycemic index) root veggies.
A high GI score means you should avoid if you are diabetic. The higher the GI, the faster your blood sugar rises after you eat it.
Potatoes contain resistant starch. This feeds some of the good bacteria in your gut, which may improve your digestive health and therefore moderate your blood sugar levels. Cooled potatoes offer more resistant starch than their hot cousins.
INGREDIENTS
4-5 medium sized organic potatoes
1/4 cup organic avocado oil
1 tsp & 1-2 tsp Himalyan salt
1 tsp pepper
3 sprigs organic rosemary
4 cloves minced organic garlic
smoked paprika
DIRECTIONS
Wash and cut potatoes into small wedges or bite-sized pieces.
Boil your potato chunks in a big pot of water and add a generous amount of salt (1-2 tsp)
Once the potatoes feel soft enough to eat, drain the water and set aside to cool a bit.
Warm your oven to 425F.
Add your potatoes to a bowl and toss with the oil, salt (up to 1 tsp if desired), pepper, rosemary, garlic and smoked paprika. You can change up these spices, but these are winners at our house. Sometimes we add more oil on those 10km run days for a little extra pleasure.
Spread the potatoes out on a pan with a piece of parchment and bake for 15-20 minutes or until brown. When the potatoes are brown, turn off your oven and let them sit in the hot oven for 10 minutes. This is the magic. This will crisp these taters up!
Serve with some fresh herbs, vegan parmesan, with a green salad or your favourite greens and proteins.
