Roasted Garlic Potatoes

Ok, this one is super-easy and ready in about 30-45 minutes.

What you need:

*5 large red potatoes (with skins, they’re the healthiest part!)
*3 or 4 heaping Tbsp extra-virgin, unrefined coconut oil
*2 or 3 tsp extra-virgin, unrefined red palm oil
Note: You can use olive oil instead of coconut and palm if you prefer, but I’d use less of the olive oil. The reason I use the palm at all is for the olive oil flavor. But you have to use palm oil very sparingly, or the olivey flavor overpowers everything else. So I use mostly coconut with the palm thrown in for flavor. I wouldn’t use canola or another flavorless oil.
*2 to 4 cloves garlic to taste (I use 4), chopped roughly – not too small
*3 serrano peppers, cut up but not too small or they burn (optional)
*3 shallots (optional)
*Kosher salt to taste (remember if you normally cook with table salt, you will use less of the Kosher salt, because it’s more vibrant in flavor)
*Fresh ground or cracked black pepper to taste
*Any other spices you want to use — I used dried dill this week, and they were even yummier, but they are perfectly yummy with just the salt & pepper. Old Bay would probably be good, too. Basil. Chili powder. Curry. Whatevs.

What you do:

This is the part I never do the same: heating the oven. I can never remember whether to do 325 or 375, so lately I’ve just been setting it to 350. That works fine. I put about half of the coconut oil on the bottom of the baking dish (9×13-ish), and I don’t melt it first — that would just be one more dish to wash. Add the potatoes, garlic, serranos, shallots — I kind of layer. Potatoes, then the other stuff, then potatoes. Top with globs of the rest of the coconut oil & the palm oil (spread out the globs). Top with salt, pepper, and spices.

Pop the dish into the oven, and stir every five or ten minutes. Make sure you stir the stuff at the bottom of the dish, too, or the garlic and peppers like to stick and burn. Potatoes are done in 30-45 minutes. We like them plain or dipped in Maull’s BBQ sauce.

Oh. Funny story. The other night Frank was helping with dinner, and I had emailed him very specific instructions, because I was working late. I even said in the email, “When you open the oven to stir the potatoes, don’t stick your face right in it, because you’ll burn your face off. Open the oven, back off, and then move closer after a few seconds.” Our oven really hits you in the face if you open it while it’s on. So I got home and helped him get everything into the oven. Then I went to Wiirk Out (update on that tomorrow). While I was working out, I reminded him to stir the potatoes. This happened:

FRANK: Ow.
SARAHK: Did you burn your face off?
FRANK: Oven hot.
SARAHK: I told you.
FRANK: I didn’t hear you. Oven hot.
SARAHK: I told you in the email. You read the email, right?
FRANK: It was long.

He’s so cute.

7 Responses to Roasted Garlic Potatoes

  1. How many paragraphs was your e-mail to Frank? If it was more than 3, the average person won’t read it. (I’m not making this up.)

  2. Oh, um… by the way, slice the potatoes into half-inch or so slices.

  3. Recipe sounds good—Aunt Wanda must try! Done a similar one, but not this one…….LOVE YOU

  4. Okay, when you said you use palm oil for the olive oil flavor I got confused. Why not just regular olive oil? I notice you use coconut oil a lot, too, and am wondering if there are particular reasons?

  5. Kate, it’s part personal preference and part health reasons. It is nothing to do with celiac.

    I read a book called The Maker’s Diet a while back. The diet cured someone dear to me of Crohn’s to the point this person only needs to take a basic NSAID every day and none of the steroids and other nasty drugs they give you for Crohn’s. I don’t follow the Maker’s Diet completely (I eat crustaceans, and I eat pork occasionally, though not as often as I used to), but I did adopt a lot of its principles.

    So I do not use hydrogenated fats. The good fats for cooking are EV unrefined coconut oil (which has a very high smoke point, and I haven’t had any smoke in the kitchen since I switched to coconut), EV unrefined palm oil, and real butter from grass-fed cows. I can’t have real butter, so I primarily use coconut oil, the best of all the oils, for cooking. Olive oil is great for raw foods and salads, and I have nothing against it, love the flavor, it is just not the best oil for cooking.

    Also, everything tastes better cooked in coconut oil. I’ve started frying my chimichangas in coconut oil (fried foods are not on the Maker’s Diet, but like I said, I don’t follow it completely), and they taste better than ever before. I just love that oil.

    I don’t know as much about palm oil, except that it contains certain fatty acids that surround your heart.

    As to olive oil, it is a wonderful and healthy oil. But some of its nutrients are less effective after they’re heated, so I use it only for salads and cold foods. I’ve never read anything that says olive oil becomes unhealthy when heated, but coconut oil doesn’t lose its nutrients when heated and is the healthiest oil, so I use it.

    I do keep all three (coconut, olive, and palm) onhand, and I would keep good butter onhand if I could eat it.

  6. Thank you so much for explaining!

    I’m relieved to know it’s a personal preference with non-GF reasons behind it. For a second there I was worried there was yet another thing I couldn’t have anymore.

    I saw jars of coconut oil when I was at Whole Foods the other day but didn’t know what to do with them. I have a few recipes that I can only imagine would be amazing with coconut oil.

  7. No problem!

    Yeah, there are some things I have either eliminated or have very rarely for completely non-GF reasons. Dairy for obvious reasons, but I tolerate hard cheeses fairly well as long as I have them no more than once a week. High-fructose corn syrup because it’s super-bad for you, and regular vegetable oils because they’re not as healthy. Caffeine for the epilepsy (excluding caffeine naturally found in dark dark chocolate), but if I don’t have epilepsy after all, I’ll allow myself coffee and caffeinated tea.

    Everything does taste better with coconut oil (even things you wouldn’t think you should use it in), and coconut oil has anti-inflammatory properties, so for people with chronic inflammation, it’s even better. If you do get it, though, if you use it in baking, use only 75% of the amount of oil or butter called for in the recipe.