Split Pea, Vegetable, and Chicken Sausage Soup
Serve this with fresh bread and a garden salad.
Tag: Potatoes
Savory, Roasted Potatoes
Savory, Roasted Potatoes
Servings: 4
Preparation Time: 30 minutes
Ingredients:
- 6 medium potatoes, preferably waxy ones like gold or red
- 3 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil, melted
- 1 tablespoon Italian seasoning (rosemary, oregano, basil, marjoram, thyme)
- 2 teaspoons Himalayan Pink Salt
- 2 cloves garlic, pressed
- 1/4 teaspoon organic cayenne pepper
Directions:
Preheat oven to 375 degrees F.
Chop potatoes into small cubes. In a medium bowl, toss potatoes with coconut oil, Italian seasoning, salt, garlic, and cayenne pepper.
Spread evenly on a large jelly roll pan or baking dish and bake until golden brown, about 25 minutes.
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
Colorful, Roasted Roots
Taste the rainbow with this colorful assortment of roots baked to perfection in coconut oil and topped with fresh arugula.
Moroccan Breakfast Hash
Make this breakfast hash using two kinds of potatoes, garlic, spices, and coconut oil.
Crispy, Coconut Oil French Fries
Crispy, Coconut Oil French Fries
Servings: 6
Preparation Time: 15 minutes
Ingredients:
- 2 1/2 pounds organic russet potatoes, peeled and sliced into desired French fry-size slices
- 1–1 1/2 cups coconut oil
- sea salt
Directions:
Soak peeled and cut potatoes in a bowl of room temperature water for 8–12 hours. Pat dry with paper towels.
Using a large skillet, heat coconut oil to 300 degrees. Fry potatoes until they are just barely cooked and still limp. Remove fries from oil and let cool.
Bring coconut oil up to 375 degrees. Fry French fries a second time until golden brown and crispy. Season with sea salt. Serve and enjoy!
Recipe and photo submitted by Tiffany, Junction City, OR.
Creamy, Curried, Coconut Potatoes
Author’s Note – Serve as a side dish for meat or fish dishes and garnish with parsley, if desired.
Sunday Cottage Fries
Author’s Note – During the last few minutes, top with parmesan cheese and allow to melt. Do not stir. This gives the potatoes a tangy and unique taste.
Coconut Mashed Potatoes
Rich and ooooooooo sooooooo yummy!!!! And healthy too!!
Coconut Mashed Potatoes
Ingredients:
- approximately 2 pounds of your favorite mashing potatoes, do not peel
- 1/4 cup coconut oil
- 2 tablespoons butter or ghee
- 1 cup coconut milk*, room temperature
- salt and pepper to taste
Directions:
Steam the potatoes until very soft. Mash the potatoes (peel and all) and the oil and butter with a mixer or a potato masher until smooth. Add the coconut milk, salt, and pepper and continue to mash until all is mixed.
*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.
Recipe submitted by Tammy, Cape Girardeau, MO.
stock photo
