Hot potato chips and any of their close cousins are a big win with my kids – in fact, with most kids I think! Ok, ok …. with me too!
The kids occasionally have baked potato gems (Tater tots?!) with a meal, but, as with all things, I’d prefer to go with a home made, less processed version if possible. And since we’ve just had a bumper crop of potatoes what better time to give my own version a go?!
This version was hugely successful with my kids – and the biggest kid too 😉 They loved that they were eating ‘their veggies’ and I loved that they were getting the vitamins and minerals found in the potato skins. No need (or time) for peeling or grating here 😀
- 5-6 baby potatoes
- 1/4 cup flour of choice (GF/Spelt etc)
- 1/4 cup GF breadcrumbs
- 1 tbsp nutritional yeast
- 1 tsp pink flaked salt
- 2 tbsp aquafaba (OR 1 whole egg, well whisked)
- spray olive oil
- OPTIONAL: any fresh chopped herbs or dried spices to complement your meal – rosemary, thyme or dill work beautifully.
Give your potatoes a good scrub, but don’t peel them.
Cut them into bite size pieces and place into a saucepan of boiling salted water.
Boil for a couple of minutes until they are just becoming tender.
Drain and rinse well. Blot them dry.
In a separate bowl mix together the flour, crumbs and yeast. Add the herbs or spices at this point if you’re using them.
Coat the potato in the aquafaba (or egg) and then toss in the crumb mix to coat all sides.
Place them pieces on a line baking tray, spray them with oil and sprinkle with the salt.
Place into a preheated, very hot (220C) oven for about 30 minutes, shaking the tray to toss them after 20 minutes.
This makes about 4 side servings.
Hope you enjoy them as much as this guy …..
Bulk cooking/prep tip: If you have a bumper crop of potatoes like us, you can pre-prepare a heap of them, by cleaning, cutting and par boiling them, then blotting dry and freezing in an airtight bag. Then just defrost when you’re ready, add the crumb and bake away.