Die hard potato girl
I have always been and always will be, a potato girl. But when did we let society deem white potatoes as bad? Did you know a medium potato provides 30% of daily recommended vitamin C and more potassium than a banana? I never understood the craze about sweet potatoes being so much healthier. Sweet potatoes and white potatoes are equally great in the nutrients they provide, they are just different! While sweet potatoes have vitamin A, are lower carbs, and have more fiber, white potatoes have less sugar, more protein, Vitamin C and potassium. I promise potatoes are not the enemy, the inflammatory processed oil’s that they are typically fried in are. So let’s rewrite the potato narrative. Cook them at home using avocado or olive oil, use light salt, and let them shine in all their glory. I think this might be one of my favorite recipes yet!
Ingredients
10 red skinned potatoes
1 bunch of chives minced
5 cloves of garlic
3 tbsp avocado oil
2 tbsp vegan butter
1/4 cup parmesan cheese
1 tsp salt
1 tsp pepper
Preparation
1. Wash your potatoes and dice into cubes. Mince the garlic and finely chop the chives.
2. Boil the potatoes until tender. They are ready once a fork can easily go through them.
3. Drain and place onto a baking sheet. Use a cup to smash down the potatoes.
4. Add your avocado oil to a pan. Once the oil is hot, add the smashed potatoes. Then add half the vegan butter and season with salt and pepper.
5. Place the lid on and cook for 3-5 minutes, or until the potatoes begin to crisp. Add in a handful of chives and the remaining butter. Then add half the parmesan cheese. Mix until combined.
6. Plate and garnish with additional chives and parmesan. Enjoy!