Fried Potatoes Without the Fry
Discover the magic of "Fried Potatoes Without the Fry," a healthier twist on a comfort food classic that delivers crispy, golden perfection without the need for deep frying. These oven-baked potato wedges or cubes are seasoned to perfection with a blend of paprika, garlic powder, and optional dried rosemary for a burst of flavor in every bite. Using a clever trick of soaking the potatoes, tossing them in cornstarch, and roasting them at high heat, this easy recipe achieves a delightfully crunchy exterior with a tender, fluffy interior. Ready in just under an hour, these guilt-free "fried" potatoes are perfect as a side dish, appetizer, or snack, and pair wonderfully with your favorite dipping sauces. Plus, with its minimal oil and easy cleanup, it’s a winning addition to any meal!
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Recipe Information
Ingredients
- 4 medium Potatoes (golden or russet)
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Dried rosemary (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Cornstarch
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Wash and peel the potatoes if desired. Cut them into evenly sized wedges or cubes, about 1/2-inch thick for even cooking.
Place the potato pieces in a large bowl and cover with cold water. Let them soak for 10 minutes — this helps remove excess starch for a crispier texture.
Drain the potatoes and pat them completely dry using a clean kitchen towel or paper towels.
In a small bowl, mix together the olive oil, paprika, garlic powder, dried rosemary (if using), salt, and black pepper.
Sprinkle the cornstarch over the potatoes and toss until evenly coated. The cornstarch helps create that crispy exterior.
Drizzle the seasoned olive oil mixture over the potatoes and toss to ensure all pieces are fully coated.
Spread the coated potatoes in a single layer on the prepared baking sheet, making sure they’re not crowded. Overcrowding can prevent them from crisping up.
Bake in the preheated oven for 30-35 minutes, flipping the potatoes halfway through to ensure even browning.
Check for doneness: the potatoes should be golden brown and crispy on the outside, and tender on the inside. If needed, bake for an additional 5 minutes.
Remove the potatoes from the oven and let them cool for 2-3 minutes before serving. Enjoy them as a side dish or snack with your favorite dipping sauce!
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
