Are these too good to be true?

by (20) Updated February 29, 2012 at 5:27 PM Created February 29, 2012 at 3:38 PM

I follow Perfect Health Diet pretty closely with great results, hence the reason for the carbs.

Anyways, I peel a potato, then cook it whole until its pretty soft in the middle. I then cut the potato into decent size wedges and fry them in butter until the outside is golden brown. It's just like eating extremely great french fries, and I'll have them with like an omelette.

So my question is, are these too good to be true? I just use medium heat but is this too hot for butter? Any downsides to this dish?

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6 Replies

8185 · February 29, 2012 at 4:39 PM

Needs bacon. But then, most things do. :)

3199 · February 29, 2012 at 5:27 PM

Hey Ryan,

I wouldn't worry too much about it, as long as you aren't getting the bulk of your nutrition from these anyhow, and it seems like you don't.

Butter is quite heat- stable, though the milk solids do tend to burn & brown even during shallow-frying; burning (whether of the butter, or the food itself) can potentially produce free radicals and also harmful chemicals such as acrylamides which have been shown to be carcinogenic. Frying in general is not advised as a primary method of cooking (e.g. Stephan Guynet recommends 'gently cooked foods').

However: these are good recommendations when you're trying to protect most of the population, since if you said 'frying is good', some people would take that to be a license to fry everything they eat. These dangers apply mostly to intense (mainly deep) frying; lightly shallow-frying potato in butter is not the same as deep-frying flour-coated sticks of it in rancid soybean oil. The number of negative compounds you are getting, especially as I'm sure your fried potatoes aren't the bulk of your diet, is close to negligible.

If you are concerned, you could use ghee instead of butter, which has a higher smoke point (smoke point of about 250 celcius, as opposed to butter which is about 140 celcius), and no milk solids. You could also add a herb such as rosemary to the pan, which has been shown to inhibit production of acrylamide in frying meat (so you could do that if you're frying your meat, too, on an aside).

Otherwise, if potatoes fit into your lifestyle, I think you shouldn't worry at all about enjoying this dish.

Lots of love


P.S. try your fried potatoes with salted herring, parsley & dill! Amazing :-)

547 · February 29, 2012 at 4:25 PM

Trying to lose weight? If you are, probably. Starch+fat+salt, not doing you any favours if you subscribe to the food reward spiel at all, and last I heard, Paul Jaminet is all up in Guyenet's business. So, too delicious to be diet food? Yes, probably. Have them occasionally, don't make it an everyday thing, or do, whatever. /shrug Do it for a few weeks, if you aren't doing as well as you think you ought, drop the frequency and see what happens.

2543 · February 29, 2012 at 4:40 PM

i also do this with the fat that's rendered from making pork belly -- it's like bacon-flavored fries! OMG.

19504 · February 29, 2012 at 5:07 PM

I like the idea of using bacon instead of butter. Sounds tasty though...

32175 · February 29, 2012 at 4:22 PM

Sounds delish! No downsides in my book.

If the butter is browning too much you can use ghee instead.

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