Those of you who have been around here a while know about my love affair with coconut oil. So when Tropical Traditions gave me the opportunity to try out their coconut oil, I jumped on it. I couldn’t wait to see for myself what the buzz was about their Gold Label Standard Virgin Coconut Oil.
I started using coconut oil a few years ago when I was dabbling with Nourishing Traditions and trying to eat healthier overall. Not all of the habits stuck, but coconut oil is still a regular in my kitchen. If you’ve never cooked or baked with it before, you must try it. It substitutes beautifully for butter without any gross chemicals like margarine has. It has a high smoke point, too, so you can cook with it and not worry about burning as easily (like olive oil). Or you can just rub it all over your body after a hot shower. Your skin will feel so soft and you’ll smell YUM.
What’s wonderful about Tropical Traditions’s Virgin Coconut Oil is that it is handmade traditionally. No hexane here! (Something to keep in mind with traditional cooking oils: many use hexane to extract the oil for you. Do you really want a petroleum-based chemical used to get your food?) I will leave it to the folks at Tropical Traditions to explain more about their coconut oil in this YouTube video, “How We Discovered Virgin Coconut Oil – An Interview with Brian Shilhavy, CEO Tropical Traditions.” It’s pretty fascinating (and a short video, too).
Suffice it to say, they put out a quality product that I would be happy to keep in my kitchen. I like that they have it in glass jars, so you don’t have to worry about what kind of plastic they’re using and if it’s leeching any unhealthy junk into the oil. And even though virgin coconut oils (being less refined) tend to have more coconut-y flavor, it is not overpowering. It blends well into baked goods, giving just a little hint that there’s a coconut, rather than butter, base, but not to distraction. I made a savory dish with it as well and it did not seem like dessert at all. I wouldn’t have a problem using this as my all-purpose cooking and baking oil.
So you know already that I use coconut oil. You can search my recipes and you’ll find it scattered throughout the collection (my favorite, thus far, being this one). But how about something new and easy? This recipe is an adaptation of something I’m sure I read in Nourishing Traditions, but seeing as I can no longer locate my copy, I can’t check it for veracity. All you need are three ingredients–coconut oil, red-skinned potatoes, and fleur de sel (or some other sea salt)–and with a little planning, you can have a very tasty treat. Cottage Fries, without frying. I love these!
- 2-4 Tbsp Tropical Traditions Gold Label Standard Virgin Coconut Oil, melted
- 4-5 red-skinned potatoes
- 2-4 pinches fleur de sel (or other sea salt)
- Set oven rack to the middle and preheat to 400 degrees Fahrenheit. Take a 9×13 baking dish and spread 1-2 Tbsp of the melted coconut oil in the bottom of the pan. Set aside.
- Wash, but do not skin, your potatoes. Cut them into roughly ¼″ slices and arrange them in one layer in the baking dish. Brush the other 1-2 Tbsp coconut oil over the tops of the potatoes. Sprinkle with 1-2 pinches of fleur de sel. Bake for 20 minutes.
- After 20 minutes have passed, flip the potato slices. Sprinkle with another 1-2 pinches of fleur de sel and return to the oven for another 20 minutes. Leave on the middle rack and broil for 5 minutes or so. Serve immediately.
Disclosure: Tropical Traditions provided me with a free sample of their product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. The link to order is an affiliate link and will earn a referral credit.