by cory hedgepeth – when we think of a big blooming anything, we think of that big onion ring that Outback Steakhouse and Chiles (I think Chiles, that is) has. Its a big fried mess of cold bodily harm.
This potato isn’t that. And maybe its not as fun, but its pretty good.
Its simple, you just need to take a larger sized potato (I used a Golden potato in this example, however you might be better off with just a plain old regular potato). Using a knife, make slits into until you are almost to the bottom of it, but don’t go all the way through. Do this all the down the potato. You can see how it looks in the example.
Image may be NSFW.
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Next, using a saucepan on low heat, you will want to heat up a tablespoon of cold pressed coconut oil and a tablespoon of grass fed butter. Use low heat so it doesn’t cook the oils away. Place your slit up potato in a pan and then pour the melted oil over it. I usually then add a little garlic, lemon pepper and himalayan pink salt. Heat oven to 410 and let her go. I keep it in for an hour or so, but I like mine super crunchy. The longer, the crunchier; the shorter, the softer.
The potato will come out with a charred, fried type of texture. The coconut oil is great for weight loss, the grass fed butter is awesome for Omega 3 fats and the potato is a good starch.
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