My family loves potatoes, but they tend to be high on the Glycemic Index and full of unhealthy fats. In this recipe I use coconut oil, because it’s stable, even at high temperatures. Your body metabolizes it quickly, and it doesn’t break down and become poison, like other oils. If you want to lower the sugar, don’t use russets! They’re very high on the GI, and they really don’t have much of a nutritive punch! I used the pack of purple, red, and white potatoes from Trader Joe’s. These are all waxy potatoes, which are way better for you than russets, which are in the starchy category. At the end of this post you’ll find a link for more information from Dr. Oz about the benefits of purple potatoes. They have a ton of antioxidants and phytonutrients. Reds and whites have some health benefits, too, and are much lower on the GI than russets. By the way, the picture above is before they’re cooked…I forgot to take an “after” photo.
This recipe is easy and simple, but very good. The potatoes don’t taste like coconut, but the oil adds a bit of tasty sweetness. I think you’ll like it!
As my kids get older I have less and less time in the afternoon to make dinner. This recipe takes about 10 minutes to prepare, and I use the delay start feature on my oven to make sure they’re ready when we get home from our activities. I get the potatoes ready, put them in the oven, tell it when to start and when to end, and we come home to hot potatoes! Add a salad and pre-cooked chicken, and you have an easy, health weeknight meal!
3 Cups Cubed Red and Purple Potatoes (about 1 inch cubes, skin on)
2 Tbsp Coconut Oil
1/2 Tsp Garlic Powder
Salt and Pepper to Taste
Coconut Oil Spray
Preheat the oven to 375 degrees. Spray a small baking dish with coconut oil. Add potatoes and spray with a little more oil. Sprinkle salt, pepper, and garlic powder on top. Place dabs of the coconut oil throughout the dish and bake until potatoes are soft and a little brown (about an hour).