Potatoes are not your enemy. Just don’t fry them – roast them instead. You will never go back to fries again. They are crunchy and fabulous roasted! They are high glycemic so let them be an occasional visitor to your plate. If you happen to have leftovers and eat them cold, you’ll have the added benefit of eating what is called a “resistant starch”, a prebiotic that supports a healthy gut! A great job for your leftovers. So make extras! Also important – get organic and leave the skins on. That’s where you’ll find most of the nutrients.
- Organic potatoes, washed, unpeeled and cut into fries
- Extra virgin olive oil
- Himalayan salt
Preheat oven to 450. Cut and dry the potatoes, place and in a bowl and cover lightly with olive oil. Spread onto a baking sheet without overlapping or stacking them. Roast for about 20 minutes. About 10 minutes into the cooking, check and turn them to brown uniformly, Bake until crispy and lightly browned.
Roasted Red Pepper Aioli
This is easier than you think and you will love it. Can also be used for an exotic mayo on your favorite sandwich.
- 1 large pastured egg yolk
- ½ cup extra virgin olive oil
- 1 ½ TB red wine vinegar
- 1 garlic clove, minced
- 1 TB Dijon mustard
- 1 bell pepper roasted, peeled & seeded
- 1 tsp lemon juice.
Turn oven to broil. Wash and dry the red pepper. Place the pepper under the preheated broiler, turning occasionally until the skins are blackened on all sides. About 5 to 10 minutes. Yes, they will look burned but this turns your red pepper into a smoky, sweet & complex flavored exotic! Remove from oven and steam by placing the pepper into a small brown bag and close, or in a bowl sealed with plastic wrap until the pepper steams and cools. Peel and seed.
Place egg yolk in a food processor. With motor running, add the oil slowly in a steady stream, follow with vinegar. When blended and thickened, add the garlic, mustard, lemon juice and pepper and blend until smooth.