The secret to this dish? Plenty of hot air. No, that’s not a reference to this blog. These potatoes taste as if they’d come straight from a deep-fat fryer ... without the fat. They’re crispy, crispy, crispy! The secret to these delectable little bites is convection baking.
To make this recipe with one small-to-medium-sized potato, go ahead and use your toaster oven on its convection setting, but making these with more than one potato requires a regular oven (also on its convection setting) to achieve the “crisp” that gives these potatoes their name. The proportions below yield three or four servings. Adjust the quantities proportionately. As these are best served fresh, don’t make more than you can expect to consume in one sitting. Here’s what to do:
About 2 lb. (0.9 kg) Russet or similar baking potatoes (See Note)
About 3 tbsp. (45 mL) olive oil
About 1 tbsp. (15 mL) seasoning salt, or to taste
Preheat oven to 375 deg. F. on convection setting.
Rinse and scrub potatoes in cold water. Blot dry with paper toweling. Peel - or don’t - as you please. If using peeled potatoes, rinse again after peeling; blot dry. Rough-chop into irregular pieces about 1.5 in. (3.8 cm) square. If you prefer a french-fry shape, watch them carefully; cooking time may need shortening. Then ...
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| Crispy Potato Bites |
In small bowl, combine olive oil and seasoning salt. Pour over and around potatoes, tossing until thoroughly coated. spread in a single layer over greased or parchment-lined baking sheet. Bake 15 min., turning once. Potatoes cut as french fries will need turning three or four times. Serve at once.
Note: I’ve made these potatoes peeled and unpeeled. They’re crispier skin-off, but are still delicious skin-on.
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