Twice Cooked Potatoes
A big pot of boiled whole yellow potatoes is a solid meal prep choice in my kitchen. We can slice them for home fries at breakfast, warm them in boiling water to serve with copious amounts of butter and yogurt at lunch, and then smash them flat and cook them till crisp for dinner. In addition to being completely delicious, the act of cooking and cooling potatoes creates a special type of starch that is resistant to digestion. Not only does this lower the glycemic load of the potatoes, but it is a rich source of prebiotics which actually FEEDS the good bacteria (probiotics) in your gut! Food is so amazing...I love how it can be so delicious and also be like medicine at the same time.
Ingredients:
1 pound baby yellow potatoes
2 tablespoons olive oil
salt and pepper to taste
Directions:
Bring a large pot of water to a boil. Add the potatoes (keep them whole) and boil for about 15 minutes. You should be able to slide a knife to the center of the potato gently. Drain the potatoes and let them cool slightly. I like to do a big batch of boiled potatoes and store them in the fridge so I can cook them fresh whenever I’d like. You can also boil them just before twice cooking them. I just like to get the most bang for my buck ;) Preheat your oven to 400 degrees F and line a baking sheet with parchment. Grab a glass jar or cup and rub a bit of oil on the bottom. Place a potato on the baking sheet and use the bottom of the cup to press the potato flat. Repeat until the tray is filled. Drizzle the olive oil over top of the smashed potatoes and sprinkle with salt and pepper. Place them in the oven and cook for about 30-40 minutes until the edges are brown and crispy.
