Crispy Coconut Roast Potatoes
Roast potatoes are a Sunday dinner and Christmas staple for us in the UK but the addition of lots of heat sensitive oils can turn a reasonably healthy side dish (potatoes have a good dose of vitamin C and have roughly 2g of fibre per potato - all carbs aren't 'bad' for you) into a dietary disaster! Enhance the nutrient factor in your meals by using more stable oils such as 100% Organic Raw Virgin Coconut Oil from Viridian Nutrition.
INGREDIENTS:
2kg potatoes, peeled (the floury kind, Red King Edward or Maris piper).
4 tablespoons of Viridian's 100% Organic Coconut Oil
2kg potatoes, peeled (the floury kind, Red King Edward or Maris piper).
4 tablespoons of Viridian's 100% Organic Coconut Oil
3-4 bay leaves or Rosemary sprigs, torn (optional).
Serves 8.
Serves 8.
METHOD:
1/
Preheat the oven to 220’C, gas mark 7.
Cut potatoes into large, even-sized pieces and place in a pan of cold water. Bring to the boil and simmer for approximately 10 minutes until beginning to soften. Drain into a colander and shake well until edges are roughened. Place back in saucepan and steam over the heat for 60-90 seconds to dry.
2/
Spoon the Organic Coconut Oil into a large roasting tin and place in the oven until it liquefies (5-10 minutes)
1/
Preheat the oven to 220’C, gas mark 7.
Cut potatoes into large, even-sized pieces and place in a pan of cold water. Bring to the boil and simmer for approximately 10 minutes until beginning to soften. Drain into a colander and shake well until edges are roughened. Place back in saucepan and steam over the heat for 60-90 seconds to dry.
2/
Spoon the Organic Coconut Oil into a large roasting tin and place in the oven until it liquefies (5-10 minutes)
3/
Carefully spoon the potatoes into the tray (they should sizzle as they go in) with the bay leaves or rosemary. Coat all surface of the potatoes in the oil.
4/
Roast for 50-60 minutes, turning once or twice until a beautiful golden brown all over.
5/Serve and enjoy!
Roast for 50-60 minutes, turning once or twice until a beautiful golden brown all over.
5/Serve and enjoy!
TIP: Don’t pour residue oil down the sink, instead leave the pan outside to get cold so the coconut oil solidifies and is easier to dispose of into an outside bin.
