SATURDAYS ARE MY DESIGNATED play day. I don’t clean house, cook, or anything that I don’t feel like. I like to spend it with my youngest since she’s pretty much the only kid home. We spend it shopping, or whatever we feel like. There are no plans. Just whatever falls in our lap.
This Saturday I woke up feeling like I wanted to try a new recipe for dinner and actually cook instead of ordering takeout. I decided to try a keto chicken tenders recipe (coming soon) and fried potatoes.
Potatoes are usually not the Paleo community’s food choice (unless it’s a sweet potato) because of some of the toxins found in them like the saponins solanine and chaconine. The trick with potatoes is that most of the toxins are in the skin and can therefore be easily avoided. So, you should always peel your potatoes.
I am a sweet potato fan, but the hubby hates them, so I make white potatoes once in awhile for him. So, I found this fried pan potatoes recipe on the net and tweaked it a bit.
I got the thumbs up on both recipes, so it was worth giving up a laid back Saturday.
Try these potatoes out for yourself if you believe in white potatoes. I’m sure you’ll love them!
WHOLE30 Pan Fried Potatoes
INGREDIENTS:
- Slice potatoes into coins about ¼” thick. In a large skillet over medium-high heat, heat oils. Add potatoes and season with rosemary, salt and pepper. Cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes. Flip potatoes and cook until golden on other sides, 4 to 5 minutes more.
- Sprinkle with garlic powder and chili powder, and continue to cook, stirring occasionally, until potatoes are tender, about 2 minutes more. Serve warm.
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