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Crispy Philippine Roast Potatoes

Monday November 18, 2013

Crispy Philippine Roast Potatoes

Roast potatoes are a Christmas staple, add a light Philippino twist this year by using Raw Organic Coconut Oil from Viridian Nutrition. Vegetable oils such as sunflower or sesame do not tolerate the high temperatures of frying or roasting; the delicate essential fatty acids are destroyed or, worse, turn into unhealthy trans-fats. Olive oil has a slightly better tolerance to high temperatures but can leave a very strong flavour.  In contrast, Coconut oil is very stable at high temperatures and, although a saturated fat, offers health benefits.
2kg potatoes, peeled (the floury kind, Red King Edward or Maris piper).
4 tablespoons of Raw Organic Coconut Oil from Viridian Nutrition.
3-4 bay leaves, torn (optional).
Serves 8.

Preheat the oven to 220’C, gas mark 7.
Cut potatoes into large, even-sized pieces and place in a pan of cold water. Bring to the boil and simmer for approximately 10 minutes until beginning to soften. Drain into a colander and shake until edges are roughened. Place back in saucepan and steam over the heat for 60-90 seconds to dry.

Meanwhile place the Raw Organic Coconut Oil into a large roasting tin (big enough so that the potatoes will not touch each other) for 5 to 10 minutes to liquefy.

Carefully spoon the potatoes into the tray (they should sizzle as they go in) with the bay leaves. Turn the potatoes in the oil to coat all surfaces.

Roast for 50-60 minutes, turning once or twice until a beautiful golden brown all over.

Enjoy the coconutty aroma around the house, and the light delicious taste the coconut brings to the table.

Raw Organic Coconut Oil from Viridian Nutrition can be found in your local specialist independent health food store.

TIP: Don’t pour residue oil down the sink, instead leave the pan outside to get cold so the coconut oil solidifies and is easier to dispose of into an outside bin.


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