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Your New Favorite Thanksgiving Potato Recipe (Healthish)

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What is going on your Thanksgiving table next week? It's only one week away and I'm going with this dish instead of mashed potatoes.
Oven roasted potatoes gratin
For 6 people
3 lbs potatoes
3 tbsp olive oil
2 tbsp fresh thyme
Salt / Pepper
1/3 cup no sodium vegetable broth
1/4 cup Parmesan
Preheat the oven to 350°
Peel and wash your potatoes then dry them with a clean tea towel. Cut the potatoes into thin slices. You can do this with a knife or with the help of a mandolin. The pieces don’t need to be exactly the same size, but they should be quite thin.
Place the pieces in a bowl and pour the olive oil, fresh thyme, salt and pepper. Mix with your hands so that the pieces are well coated with olive oil.
Take an 8 x 8 or oval dish and place the slices of potatoes in rows so that they stand on their sides, one after the other. Pour the vegetable broth into the bottom of the dish and grate the parmesan cheese on top. Bake for 1 - 1.5 hours until the potatoes are tender (check with a knife).
Notes :
Substitute sweet potatoes for white potatoes and use butter or coconut oil instead of olive oil, and add in some salt, cinnamon and nutmeg as spices.
This is a high potassium dish because it contains all potatoes. There’s really no way around it. If you boil the sliced potatoes for 10 minutes prior to cooking, you may decrease the potassium some but the final texture of the dish may change. Try it and let me know if it works.
Nutrition Information
Yield: 6
Analysis per serving
Calories (kcal) 248
Protein (g) 6
Carbohydrates (g) 40
Total Dietary Fiber (g) 4
Total Sugars (g) 2
Added Sugar (g) 0
Fat (g) 8
Saturated Fat (g) 2
Cholesterol (mg) 3
Calcium (mg) 76
Magnesium (mg) 55
Phosphorus (mg) 152
Potassium (mg) 997
Sodium (mg) 86
#thanksgiving #potatorecipe #changeyourbuds #thecookingdoc #healthythanksgivingrecipe #potatogratin
Oven roasted potatoes gratin
For 6 people
3 lbs potatoes
3 tbsp olive oil
2 tbsp fresh thyme
Salt / Pepper
1/3 cup no sodium vegetable broth
1/4 cup Parmesan
Preheat the oven to 350°
Peel and wash your potatoes then dry them with a clean tea towel. Cut the potatoes into thin slices. You can do this with a knife or with the help of a mandolin. The pieces don’t need to be exactly the same size, but they should be quite thin.
Place the pieces in a bowl and pour the olive oil, fresh thyme, salt and pepper. Mix with your hands so that the pieces are well coated with olive oil.
Take an 8 x 8 or oval dish and place the slices of potatoes in rows so that they stand on their sides, one after the other. Pour the vegetable broth into the bottom of the dish and grate the parmesan cheese on top. Bake for 1 - 1.5 hours until the potatoes are tender (check with a knife).
Notes :
Substitute sweet potatoes for white potatoes and use butter or coconut oil instead of olive oil, and add in some salt, cinnamon and nutmeg as spices.
This is a high potassium dish because it contains all potatoes. There’s really no way around it. If you boil the sliced potatoes for 10 minutes prior to cooking, you may decrease the potassium some but the final texture of the dish may change. Try it and let me know if it works.
Nutrition Information
Yield: 6
Analysis per serving
Calories (kcal) 248
Protein (g) 6
Carbohydrates (g) 40
Total Dietary Fiber (g) 4
Total Sugars (g) 2
Added Sugar (g) 0
Fat (g) 8
Saturated Fat (g) 2
Cholesterol (mg) 3
Calcium (mg) 76
Magnesium (mg) 55
Phosphorus (mg) 152
Potassium (mg) 997
Sodium (mg) 86
#thanksgiving #potatorecipe #changeyourbuds #thecookingdoc #healthythanksgivingrecipe #potatogratin
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