Out of all the vegetables, potatoes are probably what I eat most and def one of my favorites. For some reason potatoes get a bad rap for being unhealthy, starchy and fattening. And I say to each his own because I ain’t buyin’ it!
What is a potato? Its a root vegetable like carrots or beets. Yes, it is a starchy veggie but so are sweet potatoes, but somehow being sweeter makes them healthier. Nope!
What really makes potatoes unhealthy is all the extras that you pile on top. Potatoes by themselves are filled with potassium, protein (save that one for when someone asks where vegans/vegetarians get their protein from), fiber, have ABSOLUTELY NO CHOLESTEROL (none, not even a little bit) and are completely fat free.
I mean it sounds kind of like a miracle food to me! Potatoes are not to blame for their bad reputation. However, the toppings that are often pared with them are a different story. When you go to a restaurant and order a baked potato, how does it come on the plate? It’s smothered in butter and sour cream and cheese and rubbed with salt. See any difference with these ingredients?
A common misconception that potatoes are too starchy and will make you fat is just not the case. The toppings that are normally pared with them is what ruins their reputation. Potatoes by themselves are the sweet innocent little by standards of what is happening around them.
This week I wanted to bring to you readers a recipe that is healthy, but so delicious you would forget how healthy it really is!
This one is on the spicy side but it’s oh so good! If you’re looking to tone down the heat I would suggest switching out the chiles for 2-3 more tablespoons of adobo sauce. Typically when you buy canned chipotle chiles they come in what’s called adobo sauce. This sauce is to help preserve the chiles, but really acts as a delicious marinade for them while they wait in their can.
Being the Mexican that my husband is, he LOVES this dish. Adding a little chipotle, adobo sauce and olive oil helps to really spice up these spuds and give you a little kicker in your buds! (yes, that little rhyme was intentional).
- 1-1 1/2 pounds potatoes (Cambrai or other chopped into one inch cubes)
- 2 chipotle chiles
- 1 tbls adobo sauce(from chipotles)
- 3 tbls olive oil (plus more for sauteing)
- 1/2 teaspoon salt
- Over medium heat sautee potatoes until mostly cooked.
- Meanwhile, blend chiles, adobo sauce and olive oil in a blender until smooth.
- Add sauce to potatoes mixing well so that potatoes are coated evenly.
- Cook for another few minutes until potatoes are soft, stirring occasionally. Enjoy!