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POTATO FLOWER
*not an April Fool’s joke*
Two things:
This fucking gorgeous display of potatoes I made today, drizzled with white truffle oil is out of this world. First person that comments “potatoes aren’t paleo” is getting a slap. I recently found it very difficult to digest sweet potatoes so I’m experimenting.
Secondly, today marks 5 years since I stopped eating pork so I thought I’d just add onto that and make today the day I stop eating beef. It’s time for me to stop being a hypocrite about my views on the world. I love steak and I live smack dab in the middle of Alberta so this is probably something I’m gonna get roasted for incessantly. I’m going to see if it’s possible for me to cut it out for a year, and also eat ethically caught fish, and free run organic chicken, unless I’m at a restaurant it will be an exception for the chicken. So, yay cows! 
Ingredients
2 white potatoes
1/2 tsp sea salt
2 tbsp extra virgin olive oil infused with white truffle
Oregano for garnish
Instructions
You will need a mandolin and a small cast iron pan to do this.
Preheat oven to 375F. Slice potatoes with mandolin. In a pre-seasoned cast iron pan, line the edge with the largest slices of potato first and gradually place the smaller ones as it tapers in. Lightly salt. Roast uncovered for 45 minutes or until edges start to brown. Remove from heat and pour truffle oil over potatoes and season with remaining salt and oregano.
Published by Kayla Roy
7 years ago 
