Potato Poppers

Potato Poppers

Happy 4th of July! I’m sharing these delicious literally pop-in-your-mouth potatoes as a great starchy side dish to add to your BBQ this weekend. My kids LOVE these tiny baby purple, red and dutch potatoes for dinner or for breakfast with eggs. I love them as an easy base for left-over Mexican food – YUM.

Are Potatoes Paleo, AIP or Keto?

Most Paleo peeps scoff at white potatoes and instead prefer yams or sweet potatoes. There is a debate within the community and the Paleo Leap site has a great BLOG POST on this topic. I think the consensus is that if potatoes don’t spike your blood sugar levels, they can still be a healthful part of a Paleo diet.

The ketogenic diet does not include white or sweet potatoes because of the carbohydrate calories. The AIP diet does not include potatoes since they are in the nightshade family which is known to cause inflammatory responses in some with autoimmune issues.

Personally, I have several times excluded nightshades for my joint pain and never had a reaction to any nightshade food so I include potatoes on my weekly rotation. It’s also important to remember that children need more carbohydrate calories than adults and potatoes prepared healthfully are often a favorite for them 🙂

Can this Recipe Be Vegan?

Definitely! I typically use duck fat for roasting these veggies at a high smoke point but avocado oil actually has an even higher smoke point – 520 – and works beautifully. Remember, olive oil is not great for high temperature cooking. Here is a great SMOKE POINT CHART to check out. The chart does contain refined oils which should never be consumed, but most of the healthy oils are represented.

However you serve these special potatoes, you’ll be happy. Enjoy!

Many Wishes of Health & Gratitude,
xo Robin

Potato Poppers
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Potato Poppers
Print Recipe
  1. Preheat oven 425. Wash/dry potatoes.
  2. Rinse/dry 3-4 sprigs of rosemary. When removed from the stem they can be anywhere from 1-2 tablespoons.
  3. Peel/cut shallots into peices ½ the size of the potatoes Peel shallots bulbs like you do garlic. Cut to 1/2 the size of the potatoes.
  4. Place potatoes & shallots in glass baking dish and stir in fat Sprinkle/stir with salt, pepper and rosemary.
  5. Bake 20 minutes (should stir at 10 min - I didn’t and ok tho)
  6. Let cool. This is optional, but my kids like to additionally drizzle olive oil and stir one more time before serving 🙂
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