Get ready for the most amazing Clean Eating Backed Potato Logs EVER! Don’t you just LOVE  Potato Logs and French Fries? They are a definite favorite around here. Although they often get a bad rep there are ways to make them that can be good for you! All you need is the right tips and tricks.

Organic potatoes happen to have some fantastic benefits. Potatoes are low in calories yet high in fiber. Because of the high B6 content potatoes can also help with depression, healthy sleep and they can help deal with stress.

Unfortunately, potatoes are not always prepared in healthy ways which cancels out any benefits. Thankfully, this recipe is free of any artificial flavors, colors or preservatives (this is one reason we love the Real Salt Seasoning Salt) and it is baked instead of deep fat fried. Ready for some healthy Potato Logs? Let’s eat!

P.S. If you are a big fan of Potato Logs you will LOVE my Clean Eating BBQ Potato Logs and my Clean Eating Ranch Potato Logs. Both are just as healthy and delicious as these are!

Clean Eating Baked Potato Logs

2-3 tsp paprika
½ tsp black pepper (optional)
2 cups buttermilk
4-5 large potatoes

Cook potatoes according to instructions for your pressure cooker or boil whole potatoes in water until almost tender. It’s best to slightly under cook them if possible. We do ours for about 8 minutes.

Let potatoes cool and slice into logs. Pour buttermilk into a shallow dish. Combine flour, Seasoning Salt, paprika and black pepper in another shallow dish. Dip each log into the flour mixture, then the buttermilk, then again into the flour mixture.

Place onto a well-greased enamel or stoneware cookie sheet. Bake at 425º until golden brown and crispy. Flip potatoes once during baking.

Serve with ketchup, ranch dip or horseradish sauce.

Ingredients

 2-3 tsp paprika
 ½ tsp black pepper (optional)
 2 cups buttermilk
 4-5 large potatoes

Directions

1

Cook potatoes according to instructions for your pressure cooker or boil whole potatoes in water until almost tender. It’s best to slightly under cook them if possible. We do ours for about 8 minutes.

Let potatoes cool and slice into logs. Pour buttermilk into a shallow dish. Combine flour, Seasoning Salt, paprika and black pepper in another shallow dish. Dip each log into the flour mixture, then the buttermilk, then again into the flour mixture.

Place onto a well-greased enamel or stoneware cookie sheet. Bake at 425º until golden brown and crispy. Flip potatoes once during baking.

Serve with ketchup, ranch dip or horseradish sauce.

Clean Eating Baked Potato Logs

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