Crispy Potatoes that are Fat Free!

Fifteen.Spatulas's picture

Aug. 19, 2013

This crispy potatoes recipe doesn't use any oil, butter, or fat. It's a fat free way to enjoy crunchy potatoes.


To cook potatoes
Russet baking potatoes 4 Pound
Sea salt 1 Tablespoon (Boiled in salt water)
To coat potatoes
All purpose flour 2 Tablespoon (1
Sea salt To Taste



1. Preheat oven to 450 degrees F.


2. Fill up a big pot, with cool water, about 1/2 full. Peel the skin off the potatoes, and cut them into evenly sized bite-size chunks.

3. Put potato pieces in the pot with water and season with salt. It's important for the water to be salty so that the potatoes are seasoned inside. Place the pot on flame, cover with lid and bring to a boil on high heat. Remove the lid and cook for an additional 4 minutes.

4. Drain the potatoes, return the potato pieces to the pot (don't put the pot back on the heat), and sprinkle over the flour. Put the lid back on the pot, and shake until the potato edges are banged up and the flour is nicely distributed.

5. Onto a sheet pan, dump the potato pieces, making sure they are in a single layer (don't crowd the potatoes, or the edges won't get crispy).

6. Give it a good sprinkling of sea salt and whatever other seasoning you like, and they are ready to go into the oven. Roast for 30-45 minutes at 450 degrees F, but watch them carefully because the roasting time will vary depending on the size of your chunks.


7. Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 257Calories from Fat 2

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


Sodium 66 mg2.75%

Total Carbohydrates 58 g19.3%

Dietary Fiber 4 g16%

Sugars 1 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet