Make meal prep easy. A simple method to have potatoes ready to eat at anytime!
Potatoes. Quick to prepare? Not really but they can be and made part of a simple meal. Here is how…
Scrub them whole without piercing or peeling, and pile into a slow cooker. Mix a variety placing sweets on the bottom, and cook on low for about 6-8 hours. Once fork tender immediately transfer them while hot into the fridge for later.
Cooled potatoes can be reheated in the microwave for a baked or mashed potato, or diced and sautéed in a pan using your oil of choice (I like to mix ghee and coconut oil), or roasted with oil (I use avocado oil) in a 425 degree oven for about 20 mins, flipping halfway through.
The carbohydrates help to comfort and relax me, not to mention sustain my activity level. My goal is to have stable blood sugar and sweet potatoes are the best choice, though I still enjoy white potatoes which are high in sugar.
Interestingly, the starch in potatoes is changed once cooked but then cooled and/or with the addition of vinegar before consuming. The glycemic index is lower in this state and similar to that of wild rice. Give this method a try for a hearty but healthy meal.
Read more here on lowering the glycemic index
for this method, i recommend:
Did you make this recipe? Tag @trueats and hashtag #trueats on Instagram or on True & Simple Eats facebook page. I’d love to know what you think! Enjoy!
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