Coconut oil is a source of saturated fats that can potentially benefit your health. Lauric acid in particular raises HDL, or the “good” kind of cholesterol. Coconut oil has also been shown to have anti-fungal and anti-viral properties that can aid in warding off illness and strengthening your immune system overall.
Given that coconut oil is laden with saturated fats, it can withstand very high cooking temperatures, making it perfect for roasting! This recipe is a cross between roasted potatoes and mashed potatoes that can be seasoned to your liking. Try it as is or with fresh herbs like rosemary and thyme, or spice things up with a dusting of chili powder or cayenne pepper.
Coconut Oil Roasted Smashed Potatoes (Serves 4)
- 12-15 small potatoes (Yukon Gold or New potatoes work well)
- 3 tablespoons melted coconut oil
- ½ teaspoon dried parsley
- Salt and pepper
- Preheat your oven to 450 degrees.
- Bring a pot of salted water to a boil. Add the potatoes, and cook until fork tender, about 10 minutes. Drain and pat dry with a paper towel. Set aside.
- Line a large baking sheet with 2 tablespoons of coconut oil. Place the pan in the oven for a few seconds, just to ensure that the oil is melted.
- Remove the pan from the oven and place the potatoes on it. Using the back of a fork or a potato masher, press down on the potatoes, smashing them slightly.
- Drizzle the remaining coconut oil over the smashed potatoes. Sprinkle the parsley and salt and pepper over the top.
- Bake for approximately 20-25 minutes, until crisp at the bottom, and edges.
Have you tried cooking with coconut oil?