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 big fan of chip shop chips. But the risk of cross-contamination in many chip shops isn’t worth it. But do you know what is worth the extra effort? These crispy potatoes.
These are not your traditional Sunday dinner roast potatoes. These are much quicker to throw together for your standard weeknight meal – especially if you’ve invested in an air fryer. That’s a total game changer.
How to make crispy potatoes
There are loads of recipes that tell you to faff around peeling and par-boiling potatoes. For this recipe, you lock in all the nutrients from the potato skins (as well as reducing food waste!) by leaving the skin on.
I would actively recommend against par-boiling these, because they only take 30-40 minutes in the oven anyway (and half that in the air fryer), and submerging them in water might lead them to become too moist to properly crispen up. You can steam-dry them for a while to combat that, but for ease, just chuck them to cook from fully raw. I like to save the peeled and par-boiled proper roast potatoes for big occasions like Christmas dinner.
These are easy to throw together. Scrub clean some potatoes (red potatoes or Maris Piper have worked best for me) with water. You can use a veggie cleaning brush or just wet it and rub with a clean tea towel.
Chop into even bite sized pieces, around 1-1.5 inches wide, but you don’t need to be exact. The smaller the pieces, the quicker it’ll cook. The larger the pieces, the fluffier the insides will be.
Grab a mixing bowl and add the potatoes. Sprinkle over your choice of herbs and/or spices, seasoning, and glug in some vegetable oil. Combine well.
If using the air fryer option, preheat for a few minutes and add the potatoes to the air fryer basket. Cook on the air fry mode on 200 degrees celcius (or roast if you’ve got it) for 20 minutes. Check on it halfway through cooking and shake it so everything is evenly cooked.
If using the oven, pop the potatoes on a baking sheet. There’s no need to line the sheet with any foil or baking parchment, and if anything, please avoid doing so as it’ll stop the potatoes from crisping up. Pop in an oven preheated to 200 degrees celcius for 40 minutes. Stir halfway through cooking. Be careful not to shake up the pan too early into cooking – by leaving it for at least 10-15 minutes, it’ll be extra crispy.
What can I serve these crispy potatoes with?
Some people have this perception that potatoes are bad for you. They’re not! They are rich in vitamins and minerals and are associated with better blood sugar control and reduced heart disease risk.
We eat potatoes at least a couple of times a week and my husband often eats them in place of gluten-free breads because they’re more satisfying to him.
We have them at breakfast as part of a fry-up or as a side to spicy Mexican breakfast beans and scrambled eggs.
We sometimes have them with curry (like this green lentil curry) instead of rice, with fish and green vegetables, in chicken or vegan burrito bowls, and we sometimes use them to replace tortilla chips in nachos!
You can mix and match whatever flavourings you like on it. With salmon or a white fish like basa, I like to go down the herby route with oregano. For Indian dishes, I’ll add turmeric and some cumin seeds. Or if you’re serving with something like a burger, smoked paprika is delicious!
In this recipe, I’ve just roughly chopped into bite-size pieces, but you could use the same method to make chips – perfect for these Chinese salt and pepper chips.
It’s a basic essential in our house, and I recommend you add it to your gluten-free cooking repertoire!
How long will they keep?
These will keep up to 5 days in the fridge but are usually best eaten as soon as you make them.
For my leftovers, if I am in an absolute pinch, I’ll microwave them but they go soggy this way. I prefer to air fry on “reheat” or “max crisp” for a couple of minutes and they are just like new! Alternatively, you can pop them in the oven for 10-15 minutes on 150 degrees celcius.
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.