Every so often, ya just gotta splurge. For me, that means white potatoes. Last night was a FEAST! BBQ Ribs, Rosti from Saveur, and sauted spinach (keep it green!). Potatoes are a paleo/primal “no” food, but I think they get a bad rap. I do fine with them as an occasional treat, they are cheap and they are tasty. Great comfort food.

Keeping it short and sweet, here are the recipes.


I buy this seasoning called Platte River Rub from Savory Spice. It’s a big short cut. You can buy a million kinds of rubs for meat. Just pick one. 🙂

You gotta start early with ribs. I started at 10am for a 7pm meal. First step- rub thawed ribs with rub and some salt. Put in the fridge. At 3pm, take them out to rest. At 4pm put them in a 250 degree oven. At 5 pm, flip ’em. At 6pm, slather them with my sauce (below) and cover with foil. Return to oven. At 7pm, devour.

Sauce- Don’t buy BBQ sauce. It probably has corn syrup, gluten and toenails from baby bunnys. Instead: In a small sauce pan, heat up 1 T of bacon grease (or butter or olive oil). Add in 3 crushed cloves of garlic. Saute. Add in 1 T of your rub. Saute to release flavor. Add in 1 T of mustard (dijon works). Add in 1/3 cup of tomatoe sauce, 1 T cider vinegar and 1 T maple syrup. Salt to taste. Simmer for a couple of minutes.

At about 4:30, Start your Rosti:

2¼ lb. russet potatoes (about 3 large)

2 tbsp. bacon grease or unsalted butter

2 tbsp.olive oil

1 tbsp. kosher salt, plus more to taste


1. Place potatoes in a large saucepan, cover with cold water, and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain potatoes, and set aside to cool for about 10 minutes. Peel potatoes, then refrigerate until chilled, at least 1 hour. Grate potatoes using the large holes on a cheese grater; set aside.
2. Heat lard and oil in an 8″ nonstick skillet over medium-low heat. When lard has melted, add potatoes, sprinkle with salt, and mix well, coating potatoes with fat. Using a metal spatula, gently press potatoes, molding them to fit the skillet. Cook, shaking skillet occasionally, until edges are golden brown, about 20 minutes.
3. Cover skillet with a large inverted plate, invert the rösti over onto plate, then slide it back into the skillet, cooked side up; cook until golden brown on the bottom, about 20 minutes. Transfer to a cutting board, sprinkle with salt, and cut into wedges to serve.

So at 7pm, you have a pile of ribs, a lovely brown hashbrown thing and you feel the need for something green. Drop some butter or olive oil in a skillet and lightly saute some spinach. By 7:05, you will be in food heaven. You may need to pinch yourself when you realize this is healthy diet food. 🙂 But realize the potatoes are a treat and not a regular item in my weightloss plan.