Farmer's Market Find of the Week | Potatoes

Farmer's Market Find of the Week 

Saint Patrick's Day is right around the corner and I can't stop day dreaming about Corn Beef and cabbage. Real talk, since I know it's what you all are really wondering, will there be potatoes at my Saint Patrick's Day Dinner? Yes. Despite the Paleo demonization of potatoes they are no better or worse for you than the Godly sweet potato. The nutritional profile of a potato is incredibly similar to sweet potatoes and even have higher amounts of vitamin B6, thiamin and certain amino acids than their sweet counterparts.

Why Did Paleo Say No To Potatoes? 

  • They have a high glycemic index
  • They are low nutritional value
  • They contain they toxin saponin. 

Insulin Levels

They main reason the Paleo diet says to avoid potatoes is because of their high glycemic index. In simple terms they cause a spike in blood sugar levels and blood insulin levels. If you do your research you will find that sweet potatoes shockingly also have a relatively high glycemic index.  Reality of the situation, if you are concerned about your sugar levels, or have diabetes, you should probably avoid all potatoes. This once again come down to understanding your goals and what works best for you. 


Saponins are a toxin that plants use as a defensive mechanism. The concern is stems from issues such as  leaky gut syndrome than can be caused or exacerbate by the toxin. Reality again, there is little scientific research to really prove this. 

Take Away

Sweet potato fries aren't good for you, so stop pretending they are. I am not saying go eat potatoes at every meal now either. Including potatoes in your daily diet comes down to your goals, your body, and your body's ability to handle starches. All I'm saying is a few delicious red potatoes with your Corn Beef isn't something to feel guilty about. Now that Guinness on the other hand...


You rebel you, eating potatoes...

Prep Time: 20 minutes
Cook Time: 15-20 minutes
Serves: 4
Recipe Adapt from Primal Palate
**Corn Beef Pairing, 3hr or 6 in the crock pot. Buy at Whole Foods... Against All Grain's recipe is the BESTTTTTT**



  • 5 medium potatoes (or turnips if preferred)
  • 3/4 lb green beans
  • 1/4 cup bacon grease (or grass fed butter or coconut oil)
  • 2 tablespoons slivered almonds
  • 2 tablespoons brown mustard
  • 1 tablespoon white balsamic vinegar
  • 1/4 cup sun dried tomatoes, diced
  • 2 tablespoons minced onions or shallots
  • salt and pepper



  1. Peel potatoes and cut into 1″ pieces. Parboil potatoes for approximately 15 minutes, or until fork tender.
  2. Preheat oven to 425 degrees.
  3. Add green beans to boiling water for 2-3 minutes. Then drain, and add to rimmed baking dish. Reserve 1 cup of hot water, and rehydrate sun dried tomatoes if they are fully dry.
  4. Add slivered almonds over the potatoes and green beans.
  5. Melt bacon grease if solid (or other fat), and toss with green beans, potatoes and almonds.
  6. Roast for 15-20 minutes, or until potatoes get golden brown edges.
  7. In a small mixing bowl, combine brown mustard, white balsamic vinegar, minced onion, diced sun dried tomatoes, and salt and pepper to taste. Whisk together until mixed evenly.
  8. Toss potatoes and green beans with brown mustard dressing, and serve warm.


Melissa Guitron
Melissa Guitron


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