I think crispy potatoes fresh out the oven are a heavenly gift. The humble potato in all its glory.
The good ol potato is such a magical ingredient. I know some hate it because carbs = eew. I on the other hand love it and appreciate it for being simple and simply diverse. On the plus side it has some wonderful nutrients:
- High potassium (more than a banana)
- Good amount of vitamin B6
- High in vitamin C (who would have thought?)
- Magnesium, fibre and antioxidants are present
Have you perfected crispy potatoes?
You might have been doing it wrong all along. At least I had been! I would end up with yummy roasted potatoes but they were never overly crispy unless I cooked them for 3 hours or longer or used a deep dish of oil. Anyone else feel my pain?
Both options seemed like excessive wastes. Waste of electricity or a waste of good quality oil.
There had to be a better way to get crispy roasted potatoes every time. So I set out to create the perfect crispy potato and along the way decided to add some spices because ‘Why not?’
Don’t get me wrong, I love a simple roasted potato with salt. I also love experimenting with flavors to make a delicious side for different cuisines. Here are some of my favorite combos:
- Italian herbs and chili
- Chili and lemon juice
- Indian spices
- Black pepper and garlic
- Cheese and onion (nutritional yeast for the cheesy flavor)
I know I’m always saying it’s easy or simple but genuinely it is. I love keeping the skins on my potatoes but if you don’t, peel them and follow these easy steps:
The secret to crispy is simple
Par boil your potatoes in water with a teaspoon of salt. Potatoes should be semi cooked before draining off the water. Now lay paper towels or a clean kitchen towel on a surface and put the potatoes on that. Dab the potatoes with another towel to remove as much moisture as possible.
Heat the oven to 400F or 200C. Put the potatoes back into the pot and pour some oil over. Add the spice mix you want. For this recipe I made Indian spiced potatoes and they were beyond yum! If adding lemon juice, add it afterwards, you don’t want to add moisture when you have just removed it.
Pour over a generous amount of oil or if you are wanting to use less oil, spray the potatoes with a spray oil.
I mix the potatoes with my hands so make sure they are all coated well and then I put them onto a baking sheet.
Bake for 40minutes-50minutes and ta’daaaaa super crispy spiced potatoes are coming your way. I promise you I could eat 5 potatoes as an entire meal and I would be the happiest.
Crispy Indian Spiced potatoes
- Baking trays
- Paper towel or kitchen towel
- 1 kg potatoes (2 pounds)
- 1 tsp salt
- 1/2 tsp chili flakes
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp ground cumin
- freshly ground pepper
- 4 tbsp olive oil or oil of choice
- Cut potatoes into cubes and boil for 10minutes. I make sure I boil my water first with 1 tsp salt and then add the potatoes.
- Preheat oven to 400F or 200C
- Once semi cooked, drain off the water and pat the potatoes dry with a paper towel or kitchen towel to remove as much moisture as possible.
- Put the potatoes back into the pot and add the spices and oil.
- Toss until all the potatoes are well coated.
- Pour into a baking tray and bake for 40-50minutes until super crispy.
More creative ways to use potatoes incase you bought a whole pocket? Try out my Mac n Cheese sauce it’s also perfect for nachos. Yum! All these options.
Need an idea on what to pair these with. Try this incredible looking ‘chicken’ dinner from one of my favorite vegan food bloggers. I’ve made a few of his recipes and never been disappointed. They are a bit more labour intensive but really with it.
Until next time. Happy cooking