How to Make Crispy Potatoes
These crispy potatoes are a fan favorite! Perfect for a whole-food plant-based breakfast or hearty side to pair with any main dish. Even though I could probably eat potatoes all day, everyday… I try not to. I couldn’t help but make these crispy potatoes for breakfast when a local organic farmer threw me a ton of his potatoes in my CSA veggie bag.
What is CSA stand for?
CSA stands for Community Supported Agriculture. It’s basically like a weekly local and seasonal veggie subscription directly from farmers.
Sign up for a CSA bag in your area by checking out the website Local Harvest. Support your local farmers, save on trips to the grocery store and feel good (in multiple ways) that you’re feeding your body with seasonal organic foods. I’m sure Mama Earth feels good about it too 😉
Now let’s get started on making this recipe. You can either continue to read on or jump the bottom recipe card for a quick and direct read.
How to Make Crispy Potatoes
First things first, let’s talk ingredients. You’ll need potatoes (locally grown and organic preferably), extra virgin olive oil, garlic powder, herb de provence, lots of salt + pepper and corn starch or tapioca starch.
Method for making these crispy potatoes
Preheat oven to 400 F
Diced 4-5 potatoes, toss in salt, pepper, garlic powder and herbs de provence and corn starch or tapioca starch.
Heat olive oil in a hot cast-iron skillets cook for 3 to 4 minutes on each side until turning into golden color.
Pop the potatoes in the skillet in the oven for 15 minutes. Allow to cool completely then enjoy!
The corn starch and/or tapioca starch is what gives it that nice crisp. It also helps to fry them on the skillet first to give them that nice crispy golden color before roasting them in the oven.
Try out more plant-based potato recipes…
- CHEESY BREAKFAST POTATOES
- VEGAN MASHED POTATOES AND GRAVY
- MISO MASH
- SAVORY SWEET POTATO WAFFLES | VEGAN
How to Make Crispy Potatoes
Ingredients
- 5 cubed potatoes
- 3 Tbsp extra virgin olive oil
- 2 tsp garlic powder
- 2 tsp herbs de provence
- 1 tsp salt
- 1/2 tsp black pepper
- salt + pepper to taste
Instructions
- Preheat oven to 400° F
- Diced 4-5 potatoes, toss in salt, pepper, garlic powder and herbs de provence and corn starch or tapioca starch.
- Heat olive oil in a hot cast-iron skillets cook for 3 to 4 minutes on each side until turning into golden color.
- Pop the potatoes in the skillet in the oven for 15 minutes. Allow to cool completely then enjoy!