Crispy "fried" potatoes

Crispy "Fried" Potatoes




Yield 6-8 serves as a side

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.



  1. Once the potatoes have been prepared, boil a litre of water then add to stockpot or pressure cooker
  2. 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
  3. Preheat the oven to 230C/450F fan forced/convection.
  4. Let the potatoes cool a bit, around 5 minutes
  5. Using a fork, roughly scape the surface of the potatoes
  6. Place half the potatoes in a mixing bowl, cover with half the oil and then half of the salt. Mix to coat the potatoes
  7. Place the potatoes on a baking tray lined with aluminium foil.
  8. Repeat step 6 with the remaining potatoes, oil and salt.
  9. Place remaining potatoes on baking tray and place in oven.
  10. Bake for 20 minutes, remove from the oven and coat with any oil on the tray (or use oil spray if needed).
  11. 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)
  12. Serve immediately or use as leftovers.


*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

Courses Sides

Recipe by Body Electric Vitality at