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Deep-frying potato (wedges) in coconut oil: healthy or unhealthy?

Answered on September 12, 2014
Created April 23, 2013 at 5:37 AM

Hi, I was wondering if someone could tell me wether deep frying potato wedges in coconut oil is healthy or unhealthy, preferably with references. I'd also love suggestions how to do this in the most healthy way. Kind regards! Maarten

7d46edca72c2f8347f65d7b734d1f1eb

on May 07, 2013
at 10:23 PM

Healthy or unhealthy? How about awesome!

508a4ebd259022f415326f7a6baec00c

(482)

on April 23, 2013
at 05:53 AM

Not sure about the healthfulness of it, but I imagine using that much coconut oil would be PRICEY! Instead of deep-frying, why not just saute them in coconut oil with salt and pepper (possibly with some onions for flavor).

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4 Answers

1
C5d5cfab77a26fa17a56f2c62b99b879

on May 07, 2013
at 05:44 PM

Hi--here's how I do it sometimes. Bake (or nuke---I know) whole potatoes until they're heated but not to the point of being cooked for consumption. Then I cut them into wedges and saute them in lard or butter (I've never used coco but sounds pretty good) until they get the desired softness I'm looking for. i add onions to the saute and spices that I think go well with the rest of the meal. It's not deep frying but it's tasty and I can get some fat into the dietary picture.

1
5e5ff249c9161b8cd96d7eff6043bc3a

(4713)

on May 07, 2013
at 02:06 PM

You could also consider this guy which may help mitigate any potential negatives since it uses so little oil.

1
C3bc92e6b5eba45dc55f43ac3c70cc25

on April 23, 2013
at 08:26 AM

Mat on high/low cooking methods link

Mat Lalonde: Now, Allie gives a specific temperature, 350, and I???d have to ask, well, how long? Was there any visible darkening, charring? That temperature might not necessarily be bad. But to get back to what you were saying, Chris, I was very skeptical of the AGEs hypothesis from an exogenous standpoint, meaning if you eat it as opposed to if it forms in your body. If it forms in your body because of excess glucose levels or metabolites of glucose, then yes, it???s bad. But eating it, I was like really? This stuff???s going through digestion. Is it really gonna get into the bloodstream? But there is one, that I know of, randomized controlled trial that came out where the people were eating the exact same food. The only thing that differed was the cooking temperature. And the people that consumed that food that was cooked at the lower temperatures had better insulin sensitivity. So I was like, OK.

1
Medium avatar

on April 23, 2013
at 05:54 AM

Robb wolf touched on this in podcast 162 I think. Goes into detail. Overall he says it's not that bad for you. So enjoy

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