Crispy Oil Free Potatoes
By using already baked potatoes, you can get these spuds crispy and perfect with no added oil. This is a basic base recipe for my breakfast potato. Due to varying sizes of potato I am not including measurements for the spices. I usually just sprinkle on.
- baked potatoes roughly cut into cubes
- splash water
- dash smoked paprika
- dash tyhme
- dash parsley
- dash salt
Heat oven or toaster oven to 425° and line a baking sheet with parchment paper.
Roughly cut potato into cubes, or fry shape if making french fries.
Put the potatoes into a bowl, splash with water and add seasons to your liking.
Here I like to give them a little nuke in the microwave to get the chill out since my potatoes are batched, ready, and cold out of the fridge.
Now give the taters a good toss in the bowl, or a vigorous stir with a spoon. Rough up the edges a bit, it helps with the crisping.
Pour onto your parchment and spread them out. Cook for 20-25 minutes, flipping if you're not lazy.
At the end of the cook time, turn the oven off and let them crisp in the residual heat for about another 20.