One of the parts of Whole30 I was looking forward to the least was the fact that the only carb I was going to be able to eat were potatoes. Sweet potatoes, white potatoes. That’s it. I was a full-blown carb addict, so this wasn’t something I looked forward to. But honestly, I loved it. I had yummy potatoes every single day, and I never missed the other carbs! Seriously. I wouldn’t have believed it if I didn’t live it myself.
Potatoes are actually a great carb option because they don’t mess with your blood sugar in the same way breads and other carbs do, and it’s PACKED with some awesome nutrients. It’s a carb that actually does your body good, and I’m planning on continuing to use potatoes (especially sweet potatoes) as my main carb of choice.
This recipe is how I fixed my potatoes most of the time, and how I continue to fix them! This was great with sweet potatoes and white potatoes alike. Plus, you can switch out the dressing for regular olive oil, melted coconut oil, or melted ghee and it’s just as delicious!
Super Simple Baked Potato Fries
1 medium potato, peeled and sliced into fries
1 tbsp Tessemae’s Lemon Garlic Dressing (or oil of choice)
1 tsp sea salt
Black pepper to taste
Preheat oven to 425 F. Toss all ingredients together until all fries are completely coated. Spread fries in one layer (preferably not touching each other) on a large cookie sheet lined with parchment paper). Bake in oven for 15-20 minutes, until browned and crispy (or your desired doneness). Enjoy!
***I don’t personally love leftover potatoes, but you can make a huge batch and keep them in the fridge for a few days if you want.