Fingerling Potatoes
Serves: 4, serving size 1/2 cup
The smaller the potato the less glycemic uptake it produces. That means your blood sugar doesn’t shoot up as fast or as far. That said, all potatoes do have a significant amount of carbs. Most would come in about 16 grams of carbs for one cup. So, I don’t eat them often and I certainly don’t eat a lot in one sitting. So be careful with these.
Ingredients:
Approximately 8 - 10 fingerling potatoes (those are the skinny, small ones that look like pudgy fingers).
2 Tbl of butter
1 Tbl of olive oil
Instructions:
Wash your fingerlings and cut them into coin-shaped discs. Put in a saute pan with enough water to cover. Bring to a boil. Cook on a low boil for approximately 10 to 15 minutes or until a knife cuts through easily. Drain and set aside to sit. (This is the point where you’d let them cool down and put in the fridge if you are going to work toward resistant carb status).
When you want to finish the potatoes, get out a large saute pan and add the oil and butter. By using a combo of oil and butter you won’t brown the butter like you would if you used butter alone. This keeps a nicer flavor.
Add the coin slices and saute on medium until they are brown on each side (5 to 10 minutes). You can flip them over as they cook so they get evenly browned. Dust with grated sea salt and maybe pepper and they are ready to serve.
Enjoy!
Cheers,
Zola
