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How to Make Baked Potatoes with Minimum Oil
Potatoes are a favorite side dish among kids and adults alike.
I recommend that you double or even triple(!) the recipe because you won’t believe how incredibly tasty and popular these potatoes are.
The ingredient list may be small, but the result is big on flavor! It’s time I share a little tip on how to cut back on oil without compromising on flavor.
Sometimes I wonder how I didn’t think of it earlier.
This recipe reminds me of homemade potato chips but without all the guilt. You can eat one and then another one and before you know it you’ve eaten the entire tray, wondering why you didn’t make more.
Makes 4 servings
Ingredients:
1 kg potatoes, peeled
4-5 Tbsp canola / olive oil (you’ll end up using less)
Salt
Preparation:
1. Preheat an oven to 190-200°C.
2. Slice the potatoes very thinly, ideally with a mandolin. Place in a bowl and add the oil and salt, mix to combine.
3. Prepare an oven tray lined with parchment paper and transfer the potatoes to the tray. Don’t pour out the contents of the bowl but use tongs to lift and place, that way all the excess oil is left in the bowl and doesn’t end up on the tray.
4. Bake for around an hour and a half or until the potatoes are nice and golden.
5. Want to speed things up? Cook the potatoes for 4-5 minutes in boiling water, then drain and cool. It’s important not to overcook the potatoes since you don’t want them to fall apart and turn into mashed potatoes.
Good to know…
If you use a knife and not a mandolin, parboil the potatoes before baking them.
