Mexican Crispy Potato Bowls — Whole30, Paleo

Instructions

1. Place potatoes in large stock pot. Cover by 2 inches with water. Add baking soda. Turn burner on high. Bring to a boil, and cook until almost fork tender, about 10-15 minutes, after the water begins to boil. Pour potatoes into colander.

2. While potatoes cook, make the Avocado Crema recipe below. Preheat the oven to 425 degrees Fahrenheit.

3. Once drained, place warm/hot potatoes into a large bowl with remaining Crispy Potato ingredients: preferred fat, oregano, cumin and sea salt. Stir. Pour potatoes onto a greased cookie sheet, and spread them into one layer.

4. Bake about 20 minutes, then remove from oven and flip potatoes using an offset metal spatula. Bake another 20 minutes and check for perfection. Bake a few extra minutes if you want the sides darker and crispier, or remove from oven and begin to assemble and serve. (All the other components will be ready when the potatoes are done.)

5. Place all Avocado Crema ingredients in the blender. Purée on medium speed until smooth, about 30 seconds. (Stop motor, scrape down sides, and add a bit more water if needed to blend easily and get the right consistency.) Set aside until ready to serve.

6. About 10-15 minutes before the potatoes are done cooking, begin: Heat large skillet over high heat. Add 2 tablespoons fat of choice. Add broccoli and sea salt. Sauté over medium heat 8-10 minutes until broccoli is cooked to your liking. Move broccoli to the outer circumference of pan, and add final 1 tablespoon of fat. Place garlic slices in center in fat. Fry, flipping once, until browned on both sides. (Be careful not to let them burn.) Stir together broccoli and garlic, and remove from heat. (Transfer broccoli to oven-safe bowl and keep warm in low heat oven if you wish to use the same pan for the final step of cooking the beef.)