Baby Potatoes

Recipe for roasting baby potatoes in the oven:

Wash the potatoes with tap water.

Dry them on a cutting board.

In a large bowl, pour in liquid aminos (for some salt), balsamic vinegar, apple cider vinegar, and dollops of mustard.

Add almond flour to the mixture.

Cut the baby potatoes in half and place them in the bowl.

Tumble them around so that they are all saturated.

Sprinkle on garlic powder.

Sprinkle heavy doses of Dash Garlic and Herbs.

Place baby potatoes flat side down on parchment paper using a pizza pan.

While the baby potatoes are still wet, sprinkle on generous amounts of sesame seeds.

Pre-heat the oven to 450 degrees.

Place potatoes in the oven and cook for 45 minutes – or until the skins are crispy (from the almond flour).

Eat the baby potatoes the way they are or with smears of Gotham Greens Vegan Pesto.

Note: there is significant nutrition in the skin of a potato, particularly iron, so that eating mashed potatoes where the skin is tossed out significantly reduces the potato’s nutritional value, as in approximately cutting it in half.

Potatoes are a rich source of fiber, iron, vitamin C, and B-6. Given their fiber content (which fiber passes through you but also feeds and promotes healthy gut bacteria) and low-fat content (so a volume of baby potatoes has comparatively few calories but makes you feel satiated), they are an excellent complex carbohydrate for losing weight.

Best Food for Weight Loss?

Weight Loss

Weight loss from 198 to 155 in one year. Nutritarian diet (Joel Fuhrman) with intermittent fasting.

I’ve recently found that baked potatoes are also a useful tool, as they are filling and very low in fat. Having days with a very low number of grams in fat really accelerates weight loss. It may not be true that “fat makes you fat,” but it is clearly true that low fat will make you skinny because low-fat days tend also to make for low-calorie days.

What Don’t You Know?

Toasty Potatoes

Small gourmet red potatoes. Wash and cut in half. In a big bowl, pour balsamic vinegar, apple cider vinegar, mustard, almond flour, curry powder, and stir. Put the halved potatoes in bowl and swirl with your hands (this is the fun part, a la playing in mud when you were a kid) until they are thoroughly soaked. Put potatoes smooth side down on a large baking pan with parchment paper. Sprinkle on rosemary and sesame seeds. Bake at 425 degrees for 35 minutes. Eat some hot that day but put the rest in a paper towel lined container and put in frig. Eat the rest cold for the rest of the week. Tart taste with a lingering curry aftertaste and toasty from the sesame seeds and the almond flour.

Are You Deficient?

Cooking

Get a bunch of the baby red potatoes. Put in a pot and boil for a few minutes. Take out and cut each in half or smaller if the baby potato is large. You want pieces that don’t have a lot of potato on the inside. Keep the skins on. In a large bowl, put in the following ingredients: balsamic vinegar, large teaspoon of honey mustard, liquid aminos, apple cider vinegar, black pepper, rosemary, onion powder, 2 large teaspoons of almond flour (the secret ingredient to make the potato crispy). Stir the entire mixture well. Dump in all the potato fragments and tumble them with a large spoon so that everything gets well soaked. Put all the pieces on a large pan covered with parchment paper. Bake in the over at 400 degrees for 60 minutes — start testing at 50 minutes with a fork spearing one item to try it. Let them cool on top of the oven until lukewarm, and eat a dozen warm. Put the rest in a plastic container, put the container in the frig, and eat the potatoes cold the rest of the week. Add the cold pieces to various dishes for an added dimension.. I use mine in various bean salad concoctions. Many people use chili powder and/or paprika but I don’t like the taste personally. I am wondering about the various Indian herbs like turmeric or curry or cumin. I’ll try something like that next. Trial and error. That’s cooking.

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