These crispy roast potatoes offer more than just great flavour. When potatoes are cooked and then cooled, some of their starch changes structure through a process called starch retrogradation, forming resistant starch. This type of starch is not fully digested in the small intestine and instead acts more like fibre.
Because resistant starch is not absorbed in the same way as regular carbohydrates, it effectively lowers the amount of digestible carbohydrates in the potato and results in a gentler impact on blood sugar levels. This can also help support satiety and may be helpful for those working towards weight management.
Resistant starch travels to the large intestine where it feeds beneficial gut bacteria and supports digestive health. In this recipe, the potatoes are cooled first and then roasted until golden and crispy, creating a delicious side dish with added gut health benefits.
what you need
- 900g potatoes (Dutch Creams work great)
- 3 TBS Ghee or Tallow
- 2 tsp Celtic Sea Salt
- ½ tsp freshly ground black pepper
- 2 tsp fresh oregano or thyme (optional)
what to do
- Preheat oven to 200°C.
- Scrub and chop potatoes (leaving skin on) into large wedges.
- Grease a large roasting pan and place potatoes into the pan, coating with the ghee or tallow, salt and pepper.
- Roast for 45 minutes until crispy.
- Set aside, cool completely and refrigerate overnight.
- Reheat them for about 15 minutes at 200C until they crisp up again.
- You can experiment with other flavours by adding some oregano or thyme at the beginning of the reheating process.
