Every time.
I’ve done it. I’ve developed a recipe that gives me delicious healthier crispy potatoes out of the oven. Every time.
It all started when I had a weird craving for Spanish style patatas bravas one morning. Normally, the potatoes are deep fried before they’re tossed in a spicy tomato sauce, but I don’t ever like to deep fry things. I’d like to tell you it’s because I’m very health conscious, but really it’s because I’m afraid of the hot oil spatter and the fiance was asleep and in no shape to fry things for me. So I had to find another way…
The secret to getting that crunch in the oven is cornstarch!
Start with about 2 pounds of potatoes, well scrubbed. Any type of potatoes should work fine with the exception of russets, which I find are too starchy for this recipe.
Cut the potatoes into roughly 1 inch cubes. They don’t have to be very precise, as the smaller pieces will just turn into extra crispy bits.
In a large bowl or container, toss the potatoes with the oil and all of the spices. In this recipe, we’re using my favorite spice for veggies, smoked paprika. If you haven’t tried smoked paprika on your veggies yet, you’re really missing out!
Then toss the potatoes with the cornstarch and make sure they’re evenly covered.
Important: Line a baking sheet with parchment paper and coat with non-stick spray or with a few spritzes of oil. The first few times I tried this, I used foil instead of parchment paper and there was much pain and suffering trying to flip these because the oil and cornstarch mixture glued the potatoes to the foil.
Transfer the potatoes to the parchment paper and throw them in the oven at 450° for 45 minutes, flipping once.
Once the potatoes are done, you can eat them with your favorite breakfast item, like my Tofu Scramble recipe. Or if you’re like me, the potatoes will just disappear magically as they’re cooling.
Perfect Crispy Oven-Baked Country Potatoes
Servings: 4
Active Prep Time: 15 minutes
Total Cooking Time: 60 minutes
Ingredients:
- 2 lbs white, red, or yellow potatoes, chopped in 1 inch cubes
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbs olive or avocado oil, plus more for lining
- 1/4 cup cornstarch
Instructions:
- Preheat the oven to 450°.
- In a large bowl, combine the chopped potatoes, spices, and oil.
- Toss the oiled potatoes with the cornstarch.
- Cover a baking sheet with parchment paper and cover in non-stick spray or oil.
- Spread the potatoes in a single layer over the oiled parchment paper
- Bake for 45 minutes, flipping the potatoes halfway through.