No-Oil Crispy Potatoes

Ingredients

• • 4 pounds russet potatoes
• • 2 tablespoons all-purpose flour
• • Sea salt, to taste
• • Freshly cracked black pepper, to taste

Method

1. Preheat the oven to 450°F.
2. Peel the potatoes, placing them in cool water after peeling to prevent discoloration.
3. Cut potatoes into evenly sized pieces (1-2 inches). Place in a pot and cover with cold water.
4. Salt the water heavily (it should taste like ocean water) to season the potatoes from the inside.
5. Bring to a boil over high heat (starting with cold water ensures even cooking).
6. Once boiling, cook for an additional 4 minutes.
7. Drain potatoes and return to the pot (off heat).
8. Sprinkle flour over potatoes, cover pot with lid, and shake vigorously to rough up edges.
9. Spread potatoes in a single layer on a baking sheet (don't crowd).
10. Season generously with sea salt and freshly cracked black pepper.
11. Roast for 30-45 minutes, watching carefully as cooking time varies with potato size.

Meal Prep Notes

• • Can be made ahead and reheated in a hot oven until crispy
• • Store in airtight container in fridge for up to 5 days
• • Best served fresh, but can be reheated
• • Don't stack when storing to maintain crispiness

Pro Tips

• • Starting with cold water is crucial for even cooking
• • Don't skip the vigorous shaking - roughed up edges = more crispiness
• • Single layer is essential for crispy results
• • Adjust cooking time based on potato size
• • Season water generously - this is your chance to flavor from within

Nutrition (per serving)