![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsNqkQg0Ss6r7k8EEbV3pT6b2Gkhd5jM_gX4gPolrmfHkbDE4vAX5qA_baVF__vRdXip8upOwB4XsAilfYxyTsvMVXYcE3tD3DySkL94O4HFZjuKScG-cqnMBKUpGY-HP5C9g9MqRByu0Z/s1600/Ginger+Coconut+Potatoes+(7)+cropped.jpg)
Serve in place of rice as a side to Thai curry or place in the spotlight and pair with a steaming bowl of salted broccoli & a dipping bowl of sambal oelek.
Preheat oven to 375 degrees F.
Slice a dozen or so red potatoes into 1/4" half moons.
Drizzle with a few heaping tablespoons of coconut oil. Toss with minced fresh ginger and garlic. Roast in the pre-heated oven until golden brown and tender through, approximately 45 minutes. Garnish with cilantro.
No comments:
Post a Comment