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Potatoes For Days!

Who doesn’t love a good potato recipe?! For a while, potatoes were getting an awful lot of bad press. And to some degree, in a perfect world we still wouldn’t go nuts with potatoes. But potatoes (even those white potatoes that you thought were bad for you) are actually very nutritious and a great source of energy and carbs. That’s why today, I’ve got a super simple Spanish-style potato recipe. I’m also going to get into why I don’t think potatoes (including white potatoes) are unhealthy for the average person.

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The Story On Potatoes

I remember in the distant past, refined carbohydrates like white breads and pastas were under attack. Don’t get me wrong—I’m all for this. Refined carbohydrates like white breads, pastas, cakes, cookies, etc don’t provide any nutritional value and only lead to a spike in insulin, which often ends up leaving you hungrier than before.

The only problem with the refined carbohydrate movement was the inclusion of potatoes in this category. Amalgamating potatoes with these refined carbohydrates proves troublesome on several planes.

For starters, no real differentiation is made between white potatoes and sweet potatoes or yams. Sure, things have changed over time. But to the average person, how is he/she supposed to know that when health care professionals say ‘no potatoes’ they’re specifically focusing on white potatoes? After a while, health care professionals did catch on and specify ‘white potatoes,’ but this still took a long time.

Here’s the second problem. Ever think about why exactly potatoes are white to begin with? It’s because that’s their NATURAL COLOR. We sh*t on white bread in favor of whole grain bread because all the nutrients have been removed in the white variety. But white potatoes don’t have nutrients sucked out of them. They’re simple made that way. We don’t sh*t on cauliflower in favor of the amazingly green broccoli, right? Or jicama, right? Or turnips, right? These nutritious veggies are super healthy, and guess what? They’re all naturally white!

Make it’s not the white potato that’s giving us problems. Maybe it’s the preparation methods we’re using when eating white potatoes that are wreaking havoc on our health. Between the deep frying, the mashing, the beer battered french fries, the chips, the bacon-stuffed potato skins, the flash frozen tater tots, clearly it’s not the potato that’s giving us problems. It’s the add ons, accessory ingredients, and other high-cal/high-fat/processed foods we’re adding to potatoes. No one got fat eating a baked potato with a pat of butter or even full-fat sour cream. But when potatoes become a canvas for all sorts of unhealthy eats, that’s where unhealthy weight gain occurs.

But alas, it is time for me to get off of my soap box. Here’s today’s super simple but delicious Spanish potato recipe. It looks and tastes super fancy like you spent all day making it but it’s actually a dish you could totally pull out of your butt. The blend of smoked paprika and saffron adds delicate notes of flavor that compliment the potatoes but don’t overpower. And whatever you do, don’t skimp on the fresh parsley at the end. It’s what truly makes this dish.

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These potatoes are also gluten-free, vegan, and paleo in case you’re wondering. So whether you’re hosting a primal cookout or a yoga party held in traditional Sanskrit, these potatoes have got you covered 🙂

Print Recipe
Spanish Style Roasted Potatoes with Smoked Paprika and Saffron Tomato Sauce (Paleo, Gluten-Free, and Vegan)
For the Potatoes
For the Tomato Sauce
For the Potatoes
For the Tomato Sauce
  1. Wash, peel, and cut the potatoes into 1 inch pieces. Coat with olive oil, salt and pepper to taste, and shallots. Spread on a baking sheet and bake at 375 degrees Fahrenheit for 60 minutes or until crispy.
  2. In a saucepan, sautee the onions and garlic in a little more olive oil. After ten minutes, add the crushed tomatoes and spices and bring the sauce to a boil, then let simmer until thick. This isn't listed in the ingredients, but you might want to add some tomato paste in case the sauce is too thin.
  3. When the potatoes are cooked, coat them with about half of the sauce in a casserole pan. Place the casserole pan back in the oven for 10-15 minutes until the potatoes are crispy. Garnish with chopped parsley and serve hot.
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