High Protein Crispy Potato Fry
Elevate your crispy potato fry game with this High Protein Crispy Potato Fry recipe, a nourishing twist on a beloved classic! Packed with plant-based protein from quinoa and chickpea flour, these golden nuggets are bursting with flavor thanks to a savory blend of paprika, garlic powder, and black pepper. The secret to their irresistible crispiness lies in soaking russet potatoes to remove excess starch and baking them to perfection. Garnished with fresh parsley for a vibrant finish, this recipe makes for a satisfying snack or a nutrient-rich side dish. Plus, it’s oven-baked, making it a healthier alternative to traditional fried potatoes. Ideal for fitness enthusiasts and anyone looking to combine indulgence with a protein-powered boost, this recipe is sure to become your new go-to for guilt-free comfort food!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 0.5 cup Quinoa
- 2 tablespoons Chickpea flour (besan)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 cup Water
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Rinse 0.5 cup of quinoa under cold water, and then add it to a saucepan with 1 cup of water. Bring it to a boil over medium heat, then reduce the heat to low and cover the pan. Let it simmer for about 15 minutes, or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside to cool.
Peel and dice the 4 medium russet potatoes into 1-inch cubes. Place the potatoes in a bowl of cold water to remove excess starch and help them crisp up in the oven. Soak for about 5 minutes, then drain and pat dry with paper towels.
In a large mixing bowl, combine the cooked quinoa, 2 tablespoons of chickpea flour, 3 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 0.5 teaspoon of black pepper. Mix until well combined.
Add the diced potatoes to the mixture and toss until all the potatoes are evenly coated with the seasoning.
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Bake in the preheated oven for approximately 30-35 minutes, turning them halfway through, until the potatoes are golden brown and crispy.
Once baked, remove the potatoes from the oven and sprinkle with 2 tablespoons of chopped fresh parsley for garnish.
Serve hot as a nutritional side dish or as a hearty snack.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3076 mg | 134% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 10.1 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4231 mg | 90% | |
*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.
