My New Favorite Dish: White Potatoes Get Some Love

Why do white potatoes get such a bad wrap?  Sweet potatoes seem to be getting all of the potato love these days.  Don’t get me wrong I am sweet potatoes number one fan but white potatoes may not be so unhealthy after all.  The Standard American Diet (SAD) is filled with so many white potatoes but usually in the form of french fries, chips, or loaded baked potatoes with bacon, butter, cheese, and sour cream.  Obviously not the best choices nutritionally speaking.

Potatoes have been cultivated for thousands of years.  They contain a variety of phytonutrients that have antioxidant properties.  Potatoes are a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, and fiber (especially with the skin intact).  Eating a variety of plants is key and potatoes of all kinds (even the white) are plants too. When I do eat white potatoes I always try to leave the skin on and mix them with other vegetables.  Mashed potatoes with cooked cauliflower is a great combination too!

This recipe was inspired by Trader Joe’s.  They have a frozen package with this same vegetable combination but unfortunately it is also loaded with preservatives and doesn’t jive with real food living.  So what do I do…make it myself.  This recipe turned out fantastic if I do say so myself.  It may not taste exactly like the package but  as with all processed foods I am not able to recreate the taste that artificial chemicals can provide in my own kitchen.  Sorry but not sorry.  I actually think my version tastes way better.  You can just taste the homemade goodness.

If you are looking for a convenient dish just like the package without the processed ingredients then double or triple this recipe and freeze the leftovers.  When you need a quick meal just reheat in the oven and done.  What are some of your other favorite frozen meals that you would like recreated with real food?

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Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6

Author Sara

Ingredients

• 6 small red skinned potatoes any would work, sliced into 1/4 inch rounds
• 8 oz sliced mushrooms I used cremini
• 1 red onion peeled and cut into 1 inch pieces
• 4 garlic cloves peeled and diced
• 1 Tbsp coconut oil
• 1 pound fresh green beans stems removed
• 1 tsp salt
• 1/2 cup fresh parsley chopped

Instructions

1. Preheat the oven to 425 degrees.
2. In a medium stock pot bring water to a boil.
3. On a lined sheet pan toss the potatoes, mushrooms, onions, and garlic with the coconut oil.
4. Spread out into an even layer.
5. Roast in the oven until the potatoes are tender about 20 minutes. Toss halfway threw.
6. Add the green beans to the boiling water and boil until tender but crisp about 5 minutes.
7. Once green beans are done drain off the water and rinse with cool water to stop the cooking.
8. Toss the green beans with the potato and mushroom mixture.
9. Season with salt to taste.
10. Top with parsley.

Recipe Notes

*choose organic ingredients when possible.