Basically a fancy way of serving roast potatoes. We like! The creamy soft flesh hugged by the crispy outer edges makes it a fab looking delicious dish on a dinner table and serve to your family and friends.
In the traditional recipe of this classic Swedish potato roast dish the potatoes are drizzled with melted butter, salt, and pepper, then sprinkled with breadcrumbs.
Today we serve you a spin-off in a Paleo version. You lightly saute garlic, rosemary, turmeric, and salt in extra-virgin olive oil. Then you drizzle it all over the potatoes. The potato is thinly sliced but not all the way through so it can resemble a fan when roasted.
Are you drooling yet?
For a potato, we think it’s a pretty elegant dish!
4 large potatoes - peeled
2 tbsp. ghee or cooking oil
Sea salt and freshly ground pepper, to taste
PALEO SOUR CREAM:
1 can full-fat coconut milk - chilled overnight
2 tbsp. chives - finely chopped, plus more for garnish
Juice of 1/2 lime
Sea salt and freshly ground pepper to taste
Pre-heat the oven to 350°F
Slice slits into each potato, taking extra care not to cut all the way through.
Place the potatoes in a baking dish.
Drizzle with ghee or oil and season to taste.
Place the potatoes in the oven and bake for 45 minutes to 1 hour, until cooked through.
To make the sour cream, turn the can of chilled coconut milk upside down then carefully drain away the water.
Remove the thick cream and place in a bowl.
Add the remaining ingredients and mix well.
Place in the fridge until you’re ready to serve.
When the potatoes are cooked, remove them from oven and top each with a generous dollop of sour cream and a scattering of chives.
9g protein | 66g carbs | 27g fat