Crispy “Fried” Potatoes

Gluten Free, Paleo, Vegan, Dairy Free \

Don’t say I didn’t warn you! These Crispy “Fried” Potatoes are little bites of heaven. Potatoes are first par-boiled and then coated in oil and salt. Next, they’re blasted in a hot oven for 30 minutes before being feverishly devoured by your new best friends.

Potatoes have been given such a bad rap in the last few years that people seem to think they’ll turn in to the Michelin Man if they dare to eat one.

The truth is that potatoes are a health food. Yes, really. They contain nice high doses of potassium, manganese, Vitamin C and selected B vitamins. Cook and cool them, and they deliver resistant starch, a potent food for our hungry gut bacteria that is believed to have myriad health benefits. Lastly, they are high on the satiety scale, meaning they keep you feeling fuller for longer, and therefore less likely to reach out for snacks between meals.

So, don’t be scared of potatoes. Enjoy them. As food is meant to be.

With all that in mind, I do have something of a caveat to share. When potatoes are cooked as in this recipe with oil and salt, they become hyper-palatable…that just means “very tasty and hard to resist a large serve”. My suggestion is to keep this recipe up your sleeve for special occasions, rather than seeing this as a recipe to cook regularly. Potatoes as an everyday food are best cooked with minimal fat to avoid the potential for overeating.

So, without further ado, here is the recipe for Crispy “Fried” Potatoes.

Crispy "Fried" Potatoes

Gluten Free, Paleo, Vegan, Dairy Free option

These Crispy "Fried" Potatoes are little bites of heaven. Potatoes are first par-boiled and then coated in oil and salt. Next, they're blasted in a hot oven for 30 minutes before being feverishly devoured by your new best friends.

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Course: Sides

Prep Time: 10 minutes

Total Time: 1 hour 10 minutes

Servings: 6 serves as a side

Author: Allison Jones

Ingredients

• 4 very large white potatoes* peeled and quartered
• 2-3 tablespoons oil** olive oil, butter or ghee are all great
• 1 teaspoon fine sea salt

Instructions

• Once the potatoes have been prepared, boil a litre of water then add to stockpot or pressure cooker
• If using the pressure cooker, cook on high for 15 minutes and then release the pressure immediately. If using a stockpot on the stove, the potatoes will take around 30 minutes. You want them to be very well cooked but still intact
• Preheat the oven to 230C/450F fan forced/convection.
• Let the potatoes cool a bit, around 5 minutes
• Using a fork, roughly scape the surface of the potatoes
• Place half the potatoes in a mixing bowl, cover with half the oil and then half of the salt. Mix to coat the potatoes
• Place the potatoes on a baking tray lined with aluminium foil.
• Repeat step 6 with the remaining potatoes, oil and salt.
• Place remaining potatoes on baking tray and place in oven.
• Bake for 20 minutes, remove from the oven and coat with any oil on the tray (or use oil spray if needed).
• Return to the oven to bake for a final 10 minutes (make sure the tray has been turned around so that the pieces bake evenly)
• Serve immediately or use as leftovers.

Notes

*These should be approx. 300g each

**If using AU tablespoons, use 2. All other countries, use 3.

Equipment: stockpot/large saucepan or pressure cooker; mixing bowl, measuring spoons, tongs, fork, baking tray, aluminium foil