When I was younger, I used to sit in the back of my parent’s car on the way home from my nanna’s house, eating plain boiled potatoes leftover from dinner. I am a potato fiend. Thank goodness they are naturally gluten-free!
Now, I am a fan of chip shop chips. But the risk of cross-contamination in many chip shops isn’t worth it. But you know what is worth the extra effort? These crispy potatoes.
When you make your own crispy potatoes at home, you can feel far more virtuous, and you can mix and match with whatever flavour combinations you like. I love tossing potatoes in a little bit of oil, turmeric, and smoked paprika.
There’s tons of recipes that tell you to faff around with peeling and par-boiling. For this recipe, you lock in all the nutrients from the potato skins (as well as reducing food waste!) by leaving them skin on. I wouldn’t recommend par-boiling these, because they only take 30-40 minutes in the oven anyway, and submerging them in water might lead them to become too moist to properly crispen up, unless you steam-dry them for a while. Plus the skins will end up falling off. Save the peeled and par-boiled sort for big occasions like Christmas dinner.
This may seem like a very basic recipe – which it is – but we serve these with so many different meals. Depending on the spices you use, you can serve it with eggs at breakfast; curry instead of rice; or use them to replace tortilla chips in nachos! It’s a basic essential that you need to have in your gluten-free cooking repertoire!
Crispy Potatoes (With Air Fryer Option)
- 800 g white potatoes (skin on)
- 2 tbsp vegetable oil
- 1/2 tsp turmeric
- 1 tsp smoked paprika
- salt and pepper to taste
- Preheat your oven or air fryer to 200 degrees C.
- Chop the potatoes into small bite sized chunks. The smaller they are, the quicker they will cook.
- Add the potatoes to a large bowl. Sprinkle the spices over and glug on the oil. With your hands or a spoon, mix it all together throughly so the potatoes are well coated.
- (For oven method) Spread the coated potatoes onto a metal baking tray (not glass). Bake in oven for 40 minutes (depending on your oven). Take out every 10-15 minutes and shake the pan to prevent the potatoes from sticking.
- (For airfryer) Toss the potatoes into the airfryer. Set the timer for 20 minutes. Shake halfway to ensure it doesn't stick.