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Onion Potatoes

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These potatoes are pretty tasty! And if you’re like me and can’t tolerate white potatoes, substitute sweet potatoes – it’s still delicious! My favorite sweet potato is the purple skinned variety as the flesh is white and not as sweet as the orange-fleshed varieties. Enjoy!

Further Food Commentary:

Potatoes are the most popular vegetable consumed, unfortunately the most common form is in greasy French fries. Meg gives us a full flavor recipe without all the added fat. Potatoes in their natural form are most known for their sources of vitamin B6 and potassium. Vitamin B6 helps build new cells, protect your cardiovascular system and can boost athletic performance and endurance. Potassium provides relief of blood pressure, heart diseases as well as stress and anxiety.

The onions in the counterpart of this recipe is full of vitamin C known for improved immunity, and chromium which assists in regulating blood sugar. Onions have also been used to reduce inflammation and heal infections.

Bone broth is a wonderful aid in healing leaky gut syndrome but also works to prevent non-leaky guts. This is due the gelatin which helps seal up holes in the intestines. On top of all that, bone broth contains glucosamine and chrondoitin sulfate which helps reduce joint pain and can even prevent osteoarthritis.

By Ale Zozos

Onion Potatoes

Stars ( Reviews)

  • Prep Time:10 mins
  • Cook Time:30 mins
  • Servings: 2

Ingredients

800 grams (1.75 pounds) potatoes of choice (peeled, cubed and boiled)
2 large onions (chopped)
2 garlic cloves (minced)
1/4 cup bone broth
Fat of choice
Sea salt and black pepper (to taste)

Instructions

  1. Melt fat (of choice) over medium heat in a small saucepan.
  2. Add the onions and allow to soften until translucent.
  3. Add the garlic and continue cooking for about a minute.
  4. Pour in the bone broth and bring to a simmer. Remove from heat.
  5. Using an immersion blender, blend the onions, garlic and bone broth until smooth. Pour over the cubed potatoes and mash roughly with a potato masher or a fork. Some lumps should remain.
  6. Season to taste and serve hot.
Melt fat (of choice) over medium heat in a small saucepan. Add the onions and allow to soften until translucent. Add the garlic and continue cooking for about a minute. Pour in the bone broth and bring to a simmer. Remove from heat. Using an immersion blender, blend the onions, garlic and bone broth until smooth. Pour over the cubed potatoes and mash roughly with a potato masher or a fork. Some lumps should remain. Season to taste and serve hot.

Nutrition Information

Per Serving:  Calories: 455; Total Fat: 8g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 1mg; Sodium: 312mg; Potassium: 1931mg; Carbohydrate: 89g; Fiber: 7g; Sugar: 9g; Protein: 11g

Nutrition Bonus:  Vit C: 149%; Iron: 22%

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Lillian Zhao Administrator
Further Food

Founder & CEO of Further Food. Read more about our story here. Outside of my day job, I am also a certified yoga teacher, and love to surf, run, tango, travel and cook.

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