Transitioning into the cozy winter season is never complete without comfort foods. And what’s more comforting than potatoes? This vegetable is very versatile and even packs quite a few health benefits you may not be aware of:
The starch in potatoes can actually be good for you! – even though starchy foods tend to be avoided when losing weight, the starches in potatoes can be converted into fatty acids in the body that are beneficial for the growth of good bacteria in the gut. This can help with nutrient absorption and immunity.
Potatoes are full of antioxidants – these can be crucial to reducing the negative effects from free radicals from food and the environment, as well as reducing inflammation.
Potatoes are high in potassium – this mineral is necessary for muscle movement, neurological functions, healthy blood pressure, and mineral and fluid balance in the body.
Check out some delicious potato-forward recipes that will warm you up this season!:
WARM POTATO SALAD (MAYO-FREE!):
Chop up one medium-sized organic red potato into cubes, and add to a pot of water. Let it reach a boil, then let simmer for 10 minutes. In a large pan, add the potatoes, ½ tbsp. minced garlic, 1 tbsp. olive oil, 1 tbsp. finely chopped organic red onion, sea salt & black pepper, and let fry on medium heat until potatoes are crisp.
In a bowl, add the potato mixture and season with one finely chopped organic green onion, 1 tbps. chopped organic parsley, 1 tbsp. apple cider vinegar, 2 tbsp. olive oil, 1 tbsp. Dijon mustard, 1-2 tsp. paprika and a little extra sea salt to taste. Mix and enjoy as a side to your meal.
SWEET POTATO FRITTERS:
In a bowl, add one peeled and shredded organic sweet potato, one organic egg, 1 tbsp. organic almond flour, 1 tsp. garlic powder, sea salt and black pepper to taste, and mix well. In a frying pan on medium-high heat, add 1 tbsp. olive oil. Once hot, scoop in two large spoonfuls of the potato mixture (flattened) and cook for 3-4 minutes on each side, or until browned. Enjoy with a dollop of sour cream and chives, or with your eggs in the morning!
LEMON AND ROSEMARY POTATO WEDGES:
Chop 2 large organic Yukon potatoes into wedges and place on a baking tray. Brush with olive oil, sea salt and black pepper, and bake at 350 degrees for 15-20 minutes.
In a pan on medium heat, cook potatoes along with 2 tbsp. olive oil, 2 tbsp. lemon juice, 2 sprigs of organic rosemary, and 1 tsp of dried parsley. Cook for 3-4 minutes and enjoy warm.
