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Baked Fingerling Potato Fry Rounds Organic Eats Magazine

Baked Fingerling Potato Fry Rounds are a healthier way to enjoy French fries.  Plus, this quick recipe is easier to make.  Great as a side dish or a snack. Use unrefined, virgin coconut oil for a serving of healthy fat.


  • 1 Bag Fingerling Potatoes, yellow or assorted, see note
  • 1T to 2T Unrefined, Virgin Coconut Oil, melted
  • Coarse Ground Himalayan Salt


  • Fresh Pressed Garlic
  • Fresh Rosemary, minced
  • Chipotle Pepper, Cayenne Pepper, or Chili Powder
  • Jalapeno Pepper, minced
  • Parmesan Reggiano, freshly grated
  • Nutritional Yeast

DIRECTIONS—preheat oven to roast setting at 550ºF or as hot as your oven will go. Line a baking sheet with parchment paper. Slice each finger potato with a sharp knife, cutting thin sections or slices but stopping near the bottom of each potato.  Do not slice potato all the way through.  Slices or sections will separate during cooking. If using optional additions, whisk into the coconut oil. Except for cheese or nutritional yeast.  Sprinkle those on top of the potatoes before baking. Brush the top of each potato with coconut oil, pushing a little of the oil down between each of the sections.  Top with coarse grated salt. Put baking sheet in oven and roast until potatoes are tender in the middle and slightly browned and crispy on the edges.

NOTE: you can also use full size potatoes, simply increase cooking time.


Coconut Oil Organic Eats Magazine



Unfortunately, coconut oil has gotten a bad rap. The long standing misconception that coconut oil is unhealthy, stems from the fact that in past years hydrogenated coconut oil was used in processed foods and confections.  Just like hydrogenated vegetable oil, hydrogenated coconut oil contains unhealthy trans fat. Virgin, unrefined coconut oil contains healthy saturated fat.  Unlike other saturated fats, like butter, the saturated fat in coconut oil is immediately available to the body. And the liver readily uses it as energy verses storing it as fat.

The healthy fat in coconut oil comes from its medium chain fatty acids or MCFAs. What makes medium chain fatty acids so special, is the fact that they are readily accessible and easily digested by the body. The liver immediately converts MCFAs into energy, verses storing them as fat.  Try using virgin, unrefined coconut oil, in place of butter, in all your recipes.  It tastes great on pancakes and toast.

Coconut oil is loaded with healthy fat, with 50% of it coming from lauric acid. Breast milk is the only other natural source that contains such a high content of lauric acid. Once in the body, lauric acid is converted into monolaurin which is monoglyceride with the potential to hinder lipid {fat} coated viruses like HIV, herpes, and influenza. Coconut oil is antibacterial and antiviral.

To kill unhealthy bacteria in the mouth, practice coconut oil “pulling” daily.  Brush your teeth first, then “oil pull”. Your teeth will never feel cleaner.

Here’s a how-to video

Coconut oil also helps with the absorption of fat-soluble vitamins like A and E.  And coconut oil not only benefits you on the inside, it works wonders outside the body too!  Coconut oil makes a great natural skin moisturizer and makeup remover.  It also conditions hair beautifully.  Simply rinse with lemon juice and warm water to remove the excess oil after conditioning.





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The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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