Crispy Purple Potatoes Recipe
User Reviews
5
Crispy Purple Potatoes Recipe
Description
This recipe uses purple potatoes cut into half-inch wedges, coated in potato starch and seasonings including paprika, chili powder, black pepper, and optionally nutritional yeast for a subtle cheesy flavor. The starch helps form a crispy crust when baked at 450°F on a parchment-lined sheet, ensuring the potatoes are spaced out to avoid steaming.
Baking in a single layer with space between pieces is crucial for crispiness, and shaking the tray partway through ensures even browning on all sides. After approximately 18 to 20 minutes total, the wedges achieve a golden, crunchy exterior with a soft interior texture. These potatoes make for satisfying snacks or sides.
Serve them immediately with preferred sauces such as spicy ketchup, vegan garlic sauce, or nacho cheese-style dips. Leftovers can be refrigerated for up to five days and reheated in the oven for best texture.
To maintain crispiness, avoid overcrowding the baking sheet and cut potatoes into uniform sizes. Using two trays may be necessary. Starting with room-temperature or dry potatoes helps achieve a good crust.
Ingredients
- 1 pound potato yukon gold or red would also work, purple
- 2 tablespoons potato starch or cornstarch
- 2 tablespoons nutritional yeast optional
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon chili powder
- black pepper to taste, freshly ground
- 1 tablespoon oil medium-high heat
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with a silicone mat or parchment paper and set aside.
- Cut potatoes into ½-inch thick wedges. The key is to not make them too thick, or they'll take quite a bit longer to bake. Lay them on the baking sheet, sprinkle with potato starch, nutritional yeast, paprika, salt, chili powder, and black pepper, pour in the remaining oil, and toss potatoes with your hands until evenly coated.
- Spread out into a single layer, with space between potatoes (transferring some to an additional sheet if necessary) and bake for 10 minutes, then give them a shake and a toss, and bake for another 8 to 10 minutes until crispy and golden on all sides. Serve immediately as a side, or snack with condiments of choice.
Notes
- Ensure the potato wedges are spaced out on the baking sheet to avoid steaming and promote crispiness.
- Cut potatoes evenly to allow uniform baking and texture.
- Serve immediately with dipping sauces like spicy ketchup or vegan garlic sauce for best enjoyment.
- Leftovers keep well refrigerated for up to five days and can be reheated in the oven at 350°F for 10-15 minutes to regain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Sodium | 604mg | 25% |
| Potassium | 1213mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 571IU | 11% |
| Vitamin C | 45mg | 50% |
| Calcium | 36mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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