Crispy Spanish Potatoes

Enjoy these Spanish-style crispy potatoes when you’re looking for some comfort food or a healthier option than potatoes fried or roasted in lots of oil, which is hard on the liver. The crispy outside coated in spices gives each bite a wonderful texture and an explosion of flavor. Enjoy alongside a fresh, leafy green salad or another salad of your choice. 

“Potatoes: Abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. It also helps build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome. Potatoes keep the liver grounded and stable, giving us a good constitution. They’re also shunned for being a nightshade, when in truth they have the ability to reverse many varieties of chronic illness.” – Excerpt from Liver Rescue

Crispy Spanish Potatoes

Ingredients:

• 2 lbs small potatoes, halved
• 1 1/2 tbsp tomato paste
• 1 1/2 tbsp aquafaba or water (optional)
• 3/4 tbsp brown rice flour (optional)
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper, more to taste
• 1 tsp garlic powder
• 1/2 tsp sea salt
• Juice from 1/4 lemon, to serve (optional)
• 1 tbsp chopped fresh parsley, to serve

Directions:

Preheat oven to 400F. 

Place the potatoes in steamer or colander set over a pan of boiling water. Cover with a lid and steam for 10-15 minutes, until almost tender. Remove and place in a large bowl. Set aside.

In a small bowl, whisk together the tomato paste and aquafaba/water. Pour the mixture on top of the potatoes and mix until well covered. Add the optional brown rice flour, smoked paprika, cayenne, garlic powder and sea salt. Mix until evenly coated. Spread the potatoes in a single layer on a baking tray covered with parchment paper and roast in the oven for 25-30 minutes, stirring half-way, until crispy. If the potatoes aren’t crispy then leave them in a little longer. 

When ready, serve the potatoes with a squeeze of lemon juice and freshly chopped parsley. 

Serves: 3-4

Find out more undiscovered properties of healing foods and how they support the liver, check out my NY Times bestselling book, Liver Rescue

This item posted: 02-Oct-2019

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