Ready for a shocker?! My hubby does not like potatoes, and neither do my kids! As a mama who loves to cook easy, delicious, wholesome dinners, not having potatoes on rotation has been a huge let down! 

‘Cause I LOVE potatoes!

I mean, most people from my generation were raised on potatoes in all their forms and it has been a total bummer not having them.

A few weeks ago I had a craving for some crispy potatoes and decided to try a new method.. The result?! My husband and 2 boys said they were the best potatoes they have every ate.  I kid you not!!

Now I know y’all might follow me for healthy recipes, and let me be clear – one of the reasons these are so darn tasty, crispy and delicious is because I am practically shallow frying them in a thin layer of oil. So don’t be fooled, these potatoes vibe more akin to french fries than a kale salad. But, that’s what makes eating so enjoyable! A balance! And these are the bomb.

Hot Tip: I’ve been making a double batch so I can enjoy a few on my salad over the next few days of lunches. 

Before you dive into the recipe, these 4 key prep steps are necessary to make them as crispy as ever:

ONE: Pre-boil the potatoes

TWO: Shake off the water using a colander and allow them to dry out a bit. This shaking also roughs up the edges which crisp up later when baked. 

THREE: Heat the oil in the oven dish before adding to the potatoes. 

FOUR: Use grapeseed oil as it gives the effect of animal lard, but is way more up this health nut’s alley.

INGREDIENTS

• 4 yellow potatoes, peeled and cut into large chunks
• 1 teaspoon salt
• grapeseed oil

DIRECTIONS

1. Wash and cut potatoes into cubes. (if using russet I would peel, but not with yellow potatoes). Cover with water, add a good dash of salt and bring to boil.

2. Gently simmer for 7 minutes.

3. Preheat oven to 400°F

4. Use a pan or dish with sides – not a baking sheet – more like lasagne dish. Add the oil until you have a very thin layer (4-6 Tbsp) and put in the oven to heat up for the 5-10 minutes while your potatoes dry.

5. Once potatoes done boiling, drain into a colander. Shake them up to get the water off and rough them up a bit. Let them sit in the colander for 5 minutes to let them dry a tad

6. Carefully remove the pan with oil from the oven. Give them a gentle toss in the oil. Cook for 30-40 minutes. Turn at least once while cooking. Sprinkle salt while still warm.

Garnish with a touch of chopped parsley. Serve with a little garlic mayo, or mayo and ketchup, or straight into your mouth once cool!

ENJOY!

XO, Andrea