Let’s face it, the Whole30 can make you really hungry.
So hungry that you would eat ANYTHING! Anything, that is, that you’re not allowed to eat. Has a bowl of rice ever looked so good before?
By the end of our first day, we noticed that when we ate Whole30 meals, we felt satisfied without feeling heavy after eating. By the end of our first week, we noticed that we were hungry and tired all the time. The meat and veggies we were piling our plates with, even with the help of healthy fats, were simply not cutting it.
The Whole30 is definitely a learning and growing (or shrinking!) experience. We had to learn to listen to our bodies better—figuring out hunger cues, foods that work well for our digestive systems, foods that give us the energy we need, and foods that help us stay full between meals.
Our tummies were so happy when we discovered potato and sweet potato cubes. One of our favorite delicious and filling Whole30 meals was curry served over a bed of potato goodness. We actually still love to eat these potatoes as part of our breakfast or as a grain-replacement at lunch or dinner. With a gluten-free diet, it’s easy to use rice as a crutch (rice Chex, rice crackers, rice bread, rice pasta, just plain rice). Don’t get me wrong—we love rice! And now that our Whole30 is complete, it’s a regular guest at our table. We love using these potatoes to switch things up and for those moments when we’re craving another Whole30 meal (who’d have guessed that was possible?!).
We like to cook a bunch of potato and sweet potato cubes each week and save leftovers in the fridge for quick and easy meals. This recipe is easy to scale up or down, depending on how many potatoes you like to have on hand. It’s really more of a how-to (in preparation for our favorite curry recipe that we just made and photographed to share with you next!).
We start by filling a large pot (4 quart or larger) with water, adding a generous dash of salt, and bringing it to a boil on the stove. While the water is heating up, we wash several white or russet potatoes and a large sweet potato (or yam). You can use just potatoes, just sweet potatoes, or a combination. We’ve done all three, and we particularly like the effect of having potatoes and sweet potatoes mixed together. We’ve found that their cooking time is similar, so we often toss them all into the same pot. Peeling the potatoes is optional; we usually leave the skins on the regular potatoes and peel the sweet potato.
Next, we chop the potatoes and sweet potatoes into small cubes. Any size should work, but be aware that larger cubes may require a slightly longer cooking time. Usually, our water has reached a boil by the time the potatoes are cubed, so we dump them in. After 5 to 8 minutes, we check the potatoes. When they are soft (easily pierced with a fork) but not mushy, they’re done.
Next we drain the potatoes using a colander—or by fishing them out with a spaghetti scoop. Because it’s fun. And it takes up less space in the dishwasher. 🙂
So simple! Can we even call that a recipe? But a total game-changer. We love them!
Here’s the ingredient break down…
Sweet Potatoes: naturally gluten free.
Potatoes: naturally gluten free.
Salt: naturally gluten free (we used Kirkland Signature fine grain sea salt, which is processed in a gluten-free facility).
Water: can we be more gluten free?
We hope you love these potatoes as much as we do. Comment below and let us know what you like to serve with them!