Australian Potato Slices ( Special Guest Recipe)

When your latest guest blogger is from Brisbane, Australia and he creates an epic potato slice recipe for your site, you call the recipe “Australian Potato Slices”

Introducing Nathan Baldwin AKA Dude Food Health

Nathan is in his final semester of  a Masters of Dietetics program at the University of Queensland. His interests lie in epigenetic and holistic approaches to health. He is also soccer crazy ( just like myself!) and loves climbing mountains with the odd bit of landscape photography.

Let’s take a look his recipe and what he has to say about potatoes!

Positive On Potatoes

Nathan Baldwin

Think all carbohydrates are the same? Think again! For most people, the regular consumption of refined carbohydrates such as sugar in sweet drinks, biscuits and other convenience foods definitely isn’t recommended. Unfortunately there are several natural sources of carbohydrates that have been caught up in the wrap, giving them a bad name.

The humble potato, when prepared correctly in sensible portions, is a brilliant starchy vegetable that can be included regularly in your meals. It contributes not only a good source of complex (slower to break down) carbohydrates, but also vital nutrients including vitamin C, potassium, vitamin B6, fibre magnesium among others.

Potato slices are a great alternative for bread or rice and can be topped with whatever meal your heart desires!

Australian Potato Slices


Sweet potato, tomato, red onion, cucumber, tomato, extra virgin olive oil, spinach, tuna, papitas.


  1. Choose your potatoes and wash. I’ve used sweet potato/yam. Use 0.5-1 medium sized potato per person.
  2. Peel potatoes (if necessary) and cut into 0.5-1cm thick slices lengthways.
  3. Microwave potato slices on plate with paper towel on high for 4-5 minutes or until soft.
  4. Prepare herbs and spices – salt, pepper, garlic and rosemary go great.
  5. Dice up cucumber, red onion and tomato for a vegetable salsa.
  6. Heat up pan and thinly coat with extra virgin olive oil.
  7. Lightly fry garlic in the pan, ensuring not to burn.
  8. Add potato slices with herbs and fry until lightly golden on each side.
  9. Serve with spinach leaves and top with your vegetable salsa, tuna and papitas.

This recipe can be interchanged with any type of potato, vegetables and toppings. Instead of your usual Sunday eggs on toast, why not try eggs on a potato slice?

I couldn’t agree more Nathan. Thanks for this novel, nutritious and delicious recipe.

Until next time,

Andy De Santis  RD MPH