Hi! I'm Angela, and I'm The Girl Who Went Paleo. I started this blog to keep myself motivated to eat the right things and work out in order to feel well (and not to look 'good' for others.) Be encouraged, join in on the topics, share some recipes. Sit back and relax and let me tell you about my paleo experience!

Wednesday, October 10, 2012

Lightly Fried Potatoes

Lightly Fried Potatoes
Printable Recipe
Shall I touch on the topic of white potatoes; how, to some, they are a nightshade (an irritant)? My family is not affected by any type of potatoes, thankfully. We rarely eat potatoes anymore in this house, but when we do, I have to make sure they taste good.

Okay, so back to white potatoes and how they're not really paleo-friendly. In my world, I cut out everything that could have been a problem for my gut. Zero grains, sugars, processed foods and white/red/whatever potatoes. I slowly added them back into my normal diet to see if I had any gut or elevated glucose problems, and I didn't. I didn't notice anything out of the norm and was happy with my diagnosis. I do know that white potatoes are very starchy and aren't too healthy but they do have electrolytes and vitamins so I can't count them out altogether.

If I had to choose between a white and sweet potato, the sweet potato would win. Hands down. Any vegetable with a vibrant color would win out over something so drab and plain.

Anyway, here is a simple recipe if you consume white potatoes. If not, use a sweet potato or yam or zucchini! This recipe is pretty alternative to your needs so go with what you have and enjoy your foods. Sometimes foods are meant to be fried.


Serves 4
1/4cup olive oil or coconut oil (oil of your choice)
3 medium sized potatoes; white, red, purple, orange.. whatever floats your boat
S&P (Salt and Pepper to taste)

In a medium skillet, add the cooking oil and heat on medium-high. If you don't like the skin on the potatoes, peel them first and then rinse any remaining grime off.

Slice the potatoes into thin pieces, keeping them as uniform as possible for even cooking. Add a handful at a time to the heated skillet and turn every minute until lightly golden brown. About 6-8 minutes total depending on how you've cut them. Remove from the oil and drain on a paper towel and sprinkle with salt and pepper. Yes, even sweet potatoes taste great with salt and pepper!


Tip: Sprinkle cinnamon and salt on the sweet potatoes for a different taste.

If your stomach cannot handle a white/red potato, please give this a shot with a sweet potato or zucchini or squash of choice. The possibilities really are endless.


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