Crispy Resistant Starch Potatoes

Who doesn’t love a crispy potato… especially one that’s good for your microbiome!? Our muun chi friend, Maryann, reminded me of this fun dish that friends love every time I make it. The potatoes come out crispy on the outside and soft and fluffy on the inside.

The day before you plan to serve them, boil your potatoes in lightly salted water. Boil until fork tender.

About 25 minutes. Place the potatoes in the refrigerator overnight.

To make the infused oil:

4 T olive oil

2 T muun chi Fermented Roots

Salt and pepper to taste

Let this sit overnight for the flavors to infuse and combine.

On the day you are ready to serve your potatoes,

Preheat oven to 450 degrees. Line a baking tray with parchment paper. Place cold potatoes on the tray and smash each one with the bottom of a glass. Brush the infused oil onto the smashed potatoes.

Bake for 30 minutes until golden crispy brown.

Serve with the muun chi CoCoFir and Fermented Roots. Your potatoes are now a terrific resistant starch and instead of spiking your blood sugar, your gut microbes will be thanking you!