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Thursday, August 8, 2013

Crispy Potatoes

This recipe has to be a blog recipe, we make these all the time, and they are so good! These potatoes are twenty times better and tastier than pre-made french fries from the store, or the those little boxes of Shake-n-Bake that I remember Mom buying once in some long time past.

It's the flour that make them crunchy, and you can use either whole wheat flour or unbleached white flour, but whole wheat flour is best. You can use white flour, but wheat is healthier, and the coarseness of the whole grain makes the "crunchiness" far superior to the white flour in my opinion.  

Crispy Potatoes
You can cut the potatoes into cubes or french fry-style. I've done the quantity of ingredients per pound of potatoes, just multiply accordingly.


potatoes {Russet, Red or Yukon Gold potatoes are perfect!}, cubed or cut french fry-style

Place potatoes in a large bowl. For every 2 lb. of potatoes:

~ 1/3 cup flour {whole wheat or unbleached white flour}, you can add a little more if you'd like, but remember that the more flour you add, the more oil you will need because the flour absorbs the oil
~ 1 tsp. sea salt {you can add more to taste}
~ 1 tsp. ground black pepper
~ 1 1/2 tsp. dried granulated onion
~ spices, herbs any seasoning you would like, and as much as you'd like
{I love to add chili powder along with an Italian seasoning blend!}

Mix the flour and spices with the potatoes until completely coated. Now add {remember, per every 2 lb. of potatoes} 1/4 cup olive, grapeseed or vegetable oil

Depending on how much flour you added, you may need to add a little more oil. The potatoes just need to be wet but not dripping with oil. 

Place on a non-stick baking sheet or a baking sheet lined with parchment paper. Bake a 425 degrees until crisp, about 45 minutes - stirring every 15-20 minutes. Season with extra salt and pepper if necessary half way through baking. Enjoy! 

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Be on the lookout for our Blog Hops starting next week! Many blessings, Jessica 

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