EAT THIS: Potato Bounty

Posted on September 7, 2015 by


There was a time, in the not-too-distant past, where dinner consisted of meat, potatoes, and vegetables.  Somehow as a culture we have veered so far off that course that folks often do not know how to structure a meal around whole, real foods!  Some of us even believe that the traditional baked potatoe is ‘bad’ and that ‘enriched’ packaged pastas, pizzas, breads and rices mixes are somehow better…

th-2Potatoes are in season!  Inexpensive, nutritious, and loved by most. There are many varieties aside from the overdone standard russet and whites.  At your Farmers Market, look for small, fresh, unstored potatoes in a variety of colors.  The variable color is an indicator of increased nutrients.  Bake, steam, boil, mash, or roast them – we’ve included a list of toppings for potatoes in case you’re ready to take potatoes to a completely new and healthy level! If you top ’em right, a cooked pile of potato can be the foundation of your meal. Just add meat (protein) on top or on the side.

Do not store potatoes in the refrigerator until after they are cooked.  They don’t like it.


Here is a basic guide for all those who are not familiar with the ease and forgive-ability of the humble potato.

  1.  BAKING   – all potatoes are good with this.  Heat the oven to about 400.  Clean your potatoes.  Pierce them with a fork to allow steam to escape.  Throw them on a baking sheet and into the oven.  You do NOT have to wait for the oven to heat.  No matter the size of the potato (but for uniformity, do not expect a 2 inch potato to be done at the same time as a 7 inch russet or yam) they are done when pierced easily with a fork.  About an hour for a standard russet sized potato; yams and sweet potatoes about 40 minutes. Top with your choice of deliciousness.
  2. ROASTING  – can be quicker than baking. Heat oven to 375 or 400.  Wash the potatoes. Cut all your potatoes – no matter the variety – into about a 1.5 inch cube.  Throw into a baking pan and drizzle with olive oil and toss until lightly coated.  Into the oven, and toss around every 10 minutes or so.  It will take about 30 minutes or so, test with a fork piercing for doneness.  Serve them on the side or in a pile topped with one of the options below.
  3. STEAMING – slowest method.  Wash the potatoes.  Chunk into uniform sizes about 2 inches, place in a steamer basket over boiling water, cover tightly, and steam until done – about 45 minutes.  Serve as is or piled up and topped with one of the below options.
  4. BOILING – Potatoes can be whole but need to be uniform sized.  So if you have a few different sizes, chunk everything to about the same size but not too small because they will disintegrate as they cook if they are too small.  I’d say about 2 to 3 inches is good, don’t go under 2 inches.  After boiling you can just use them as is or mash them up with some olive oil (butter flavored is wonderful) and a little stock, milk of choice, or water to the texture that you like.  Pile them on a plate and proceed with the topping.

These suggestions will work equally well with white and sweet potatoes, small multi colored fresh potatoes, fingerlings, yams, and winter squash.  Experiment!


steamed or sautéed veggies (broccoli, carrots, mushrooms, cauliflower…)
poached or fried eggs
sauteed spinach & onions
chopped red & green peppers
sauteed mushrooms
grilled zucchini and/or eggplant and/or other summer squashes

seasoned ground meat
sautéed ground meat and chopped veggies
fajita style meat w/ salsa and avocado

spagetti sauce
meatballs w/ mushroom sauce
extra virgin olive oil
extra virgin coconut oil
low sodium tamari

Our infused olive oils and healthy balsamic vinegars are incredible on potatoes!  The butter flavored oil is an obvious choice, but green chile oil is earthy and spicy.  Tuscan Herb is unexpected and complex on potatoes, especially drizzled with a little Sicilian Lemon balsamic.  

Posted in: Eat This!