Freaking Great Fries and The Potato Complex

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There is much debate regarding the potato. Is it paleo? Is it not paleo?

When approaching food, the question(s) we ought to ask run much deeper than whether or not it is “paleo.” Paleo police only create dogma and stigma. No wonder people are confused and make fun of the “bacon freaks.” The questions we ought to ask when approaching food should sound something more like . . .

– Is it a “whole food?” Does it come from nature or man?

– Is this food going to hurt or heal my body?

– Do I (myself personally, not the people next door) notice any physical reaction (sleepiness, change in mood, change in digestion, change in BM, skin condition, difference in sleep, joint pain etc) when I consume this food?

Because of the individualistic nature of the questions above, everyone’s answer will be (and should be) a little different. If you are trying to lose weight, I don’t recommend potatoes on the “reg.” If you are suffering from joint pain or an irritable tummy, I don’t recommend potatoes. And yet, if you are happy with your current state of wellbeing and digestion, I don’t see any problems with potatoes. They are great sources of vitamins and minerals!

The “rub” with potatoes is their starchy nature. Some of us who are already dealing with tummy troubles can’t handle and shouldn’t try to handle heavy amounts of starch. Dense carbohydrates aren’t the most beneficial addition in this circumstance. Our focus ought not to be on elimination but rather integration. What should you be eating to help heal your belly? What should you be eating to encourage clear skin? What should you be eating to soothe your joints? What should you be eating to reduce bloating?

Every-body is different. Seek whole foods, listen to your body, and eat accordingly!!  . . . and keep your eyes on your own plate . .

Now, to the recipe!!

For, “Freaking Great Fries” you will need . . .

– Potatoes (I used about 5 small, yellow taters. This made around 2 servings. Adjust accordingly)

– 2 Tablespoons Cooking fat (lard, coconut oil, duck fat has the best flavor for fries, ever!)

– Salt/pepper and whatever spices you fancy (I had chili and powdered garlic on hand)

1. Preheat oven to 375. Slice potatoes just like french fries. I’m all for individualism in cutting shapes but just remember it may affect cooking time. Skinny fries cook faster than chubby fries. It’s science.

2. Throw fries in a bowl and pour melted oil over fries. Give a good stir/toss. Sprinkle generous amount of spices. Toss/stir again.

3. Spread fries onto cooking sheet in a single layer. Cover tightly with foil. Bake for 8 minutes. Remove foil (I’m not sure why, I read this “trick” on a random site but it works miracles!)

4. Slide fries back into oven and stir every 10 minutes or so until they are cooked to crispy perfection. This is really up to you. I’m guessing I cooked my own batch for 25ish minutes.

5. Enjoy!! You could DIY ketchup, grab a legit mustard from the store, or dip these babies in mayo and Frank’s hot sauce. Like us.

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2 thoughts on “Freaking Great Fries and The Potato Complex

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