If you are on a Keto diet, normally potatoes are a big NO-NO; however, potatoes can be starch resistant when made 24 hours before you need them. Starch-resistant foods, like potatoes, rice and pasta, are a game changer! Of course, all things in moderation, right? In this case, starch-resistant foods must be used sparingly.
Ingredients
4 large potatoes, cooked and refrigerated for 24 hours
3 Tbsp. extra virgin olive oil
2 Tbsp. + 1 tsp. dry bbq seasoning
1 Tbsp. garlic, minced
2 tsp. lemon juice
Salt and pepper to taste
1 cup sour cream
2 Tbsp. bacon crumbled
1 Tbsp. Worcestershire
1 Tbsp. dried chives
1 tsp. hot sauce
Instructions
The day before you make this recipe, bake the potatoes in the oven. When done, allow them to cool and store them in the refrigerator until used. Preparing and refrigerating the potatoes makes them starch-resistant, which will not spike your insulin. Only allow starch-resistant foods into your diet in moderation. I only make a starch-resistant element to a meal once every couple of weeks. If I am in a more strict time, I will not make starch-resistant foods. When I do make them, I enjoy them.
Remove the potatoes from the refrigerator. Peel and cube the potatoes. Place the potatoes on a baking sheet sprayed with cooking spray. Drizzle the potatoes generously with olive oil and sprinkle with salt and pepper. Sprinkle with a dry BBQ seasoning and toss. Add more seasonings if you desire. Bake in the oven until tender and browned, about 20-25 minutes at 450 degrees.
In the meantime, prepare the sour cream sauce. In a small bowl combine the garlic, lemon juice, 1 tsp. BBQ seasoning, sour cream, crumbled bacon, Worcestershire, chives and hot sauce. Mix well and chill until serving time. When the potatoes are done, serve the sour cream sauce on the side of the potatoes or eat it with a spoon. It’s that tasty!
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