There have been times that I tried a low carb diet, even keto at a time or two, but to honest? I’ve found that including carbs in my fertility diet has been helpful in regulating my cycle as well as my mood. I try not to go overboard, and I get a lot of my carbs from vegetables instead of pasta and bread, and potatoes (especially this crispy potato bake) have been a great addition to my meals in place of the white bread rolls we used to eat.
They do take a bit of time to make, especially if you don’t own a mandolin, but they are definitely worth it! Get them in the oven along with a roast chicken and steam some veggies for a healthy whole food meal!
Crispy Potato Bake
Add flavor to your potatoes!
Servings: 6 servings
Calories: 346kcal
Ingredients
- 5 tablespoons unsalted butter melted
- 4 pounds russet potatoes peeled
- 3-4 small onions or shallots
- 2 cloves garlic
- salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees and melt butter. Grease a mid-sized casserole pan with a tablespoon of the butter.
- Slice potatoes very thinly and arrange vertically in the dish.
- Also slice the onion and garlic into circles (not chopped) and slide between the layers of potato.
- Brush with remaining butter and sprinkle with salt and pepper.
- Bake 1 hour, covered. Uncover and bake an additional 20-30 minutes until potatoes are cooked through and crispy on top.
Notes
Dairy free version - use melted lard, coconut oil, or olive oil in place of butter.
*This post is linked to Real Food Wednesday
Donielle Baker
owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness
I believe women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, I have a passion for nourishing/real food nutrition and natural living. My personal background includes both infertility and miscarriage and I started Natural Fertility and Wellness in 2008 in order to share all of the information I found helpful in my journey to heal from PCOS and overcome infertility.
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Oooh these look AWESOME.
These look great! I saw that you said combine butter and oil but I did not see how much oil….
@Sarah, Sorry – I had the post drafted and then changed it! I was using 3 Tbsp butter and 3 Tbsp oil like the original recipe, but switched to all butter since I don’t like to heat fragile oils. 🙂 I changed the recipe – thanks!
Could I use all coconut oil? Have a dairy-free child here and I’m just learning about traditional foods/cooking. I’m not sure if they replace each other equally (if at all). Thanks!
Yes – coconut oil would work beautifully! 🙂
Looks delicious! I have a recommendation regarding the aluminum foil, given to me by my nutritionist. She said if I absolutely MUST use it (which is not a daily or even monthly event, honestly), to use a slightly-smaller piece of parchment paper between the foil and the food, as a barrier to prevent the fils’ touching the food. The reason for this barrier is because as the food heats up and water condenses on the foil, it accumulates “foil additives” (you know– JUNK!) and then drips back down onto the food, bringing the junk down with it. This can be done when making foil “packets” for grilling, as well.
@ReneeH, Great tip! A lot of times I’ll just use a cookie sheet or something on top too.
This sounds delicious! My husband loves potato side dishes, so I know he won’t mind me trying them. 🙂