Besides being a superfood, few foods are as satiating as potatoes. Load up on these spuds and change it up. Dice them, slice them, or cook them with whatever you love!
Ingredients
2-3 cups of potatoes (any type! Russet, golden, red potatoes, any kind you want!)
Optional: enough water to cover potatoes in a pot
salt
any type of flavor combination Cajun/Adobo/1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp cumin powder, salt & pepper
Method 1 — Parboiled
Parboil your potatoes in a pot covered with water and a pinch of salt until almost done, still hard in the middle (5-10min depending on the size).
Drain potatoes, toss in the pot with whatever seasoning you enjoy and let them cool down. Please note: if some of the potato starches come off while tossing with spices, that is quite OK. This will only add to their crunchiness during the finished product.
Spread them on out on a baking sheet and put them in the fridge to “dry out” for a few hours. Or you could boil the potatoes in the morning and put them in the fridge until the evening when you're ready to make dinner.
Place in air fryer (if you have one) at 400°F or on a baking sheet in a 425°F oven for 10 minutes, turn and keep crisping up for another 10 minutes or until golden brown and puffy.
Method 2 — Baked/Air Fried
In a bowl, toss potato wedges or diced potatoes with seasoning of your choice.
Place in air fryer or spread out on a baking tray (ensure they are evenly spread out with a little “breathing room” between them.
Put into air fryer at 400°F or on a baking sheet in a 425°F oven for 20 minutes, turn and keep crisping up for another 10–15 minutes or until golden brown and puffy.
Notes
You can serve these with any condiment of choice or sprinkle with black truffle salt, finely diced garlic and parsley.
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