This time of year, we want to eat warm, carb-filled things. And while we might salivate over a motherload of breadsticks, that might not be the best. But some carbs can be good for you, especially if paired with veggies. Potatoes, in particular, can give your body the energy it needs. They are also chock full of vitamins B and E, which are known to enhance cell divisions (helping with ovulation), and assist with implantation of a fertilized egg. This recipe also has garlic, which can help with testicular functions. So eat up those carbs and vitamins to give your body what it needs to help conceive a baby, while enjoying some cozy cuisine.
Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil
4 teaspoons red pepper flakes
1/3 cup peanut oil
1 large clove garlic, minced
3 teaspoons extra-virgin olive oil
2 ½ teaspoon coarse sea salt
12 small yellow potatoes
2 ½ cups shelled green peas
2 ¼ cups sweet corn kernels
¼ cup packed chopped flat-leaf parsley
Freshly ground white pepper
First, make the chili oil. Put the red pepper flakes in a small, heatproof bowl. Warm the peanut oil in a small skillet, with the heat at medium, and then add garlic and sauté until it’s fragrant and just starting to turn golden, or about five minutes. Pour the oil and garlic into the red pepper flakes bowl and let the mixture cool, stirring a few times, over about 20 minutes.
Now, prep your potatoes with two teaspoons of olive oil and ¼ teaspoon of salt in a large bowl, mixing together. Put about 2 inches of water in a large pot fitted with a steamer, and drop your taters into the steamer. Cover, and cook until they’re tender when stabbed with a fork. Add more water if you need to along the way. After cooking for about 45 minutes, let the potatoes cool for five minutes.
Now, preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper. Transfer the potatoes to the bowl with the olive oil, and toss to coat them all. On a work surface, gently press each potato with the palm of your hand or a spatula until they’re about ½ inch thick. Now, move each potato to the lined baking sheet. Bake for 30 to 35 minutes, until browning and crispy on the edges. After the potatoes have been in the oven for about 15 minutes, put the remaining 1 teaspoon of olive oil and ¼ teaspoon of salt in the same bowl and mix well. Put about 8 cups of water in a medium pot and bring to a boil over high heat. Add the remaining 2 teaspoons of salt, then add the peas. Return it to a boil, and cook uncovered until the peas are just barely tender, no more than 4 minutes. Add the corn and cook for 30 seconds. Drain the mixture well, and then transfer it to the bowl with olive oil. Add the parsley and toss well.
To serve, top each potato with three heaping Tablespoons of the pea mixture, drizzle with chile oil, and finish with a few grinds of white pepper.
This recipe takes a bit of time, but is so, so worth it. Especially knowing it’s a very healthy option for your body, and so delicious on a chilly day in winter. For more ideas how to prepare your body for pregnancy, or advice on how to change your diet so you can conceive, please contact us anytime at 717-747-3099 or click on the button below. Or if you’d like to find out more about us while you’re relaxing at home making a cozy meal, you can check out our free webinar here.
Dr. Melanie Ochalski