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You know how almost every restaurant now adds either a batter or flour to their French fries? Well you can make crispy gluten free breakfast potatoes with the same texture, but without a lot of oil. Instead of deep-frying the potatoes, you simply fry them. They turn out delicious, too!
This recipe is available to everyone.
Crispy & Seasoned Gluten Free Breakfast Potatoes
- 1 pound 10 ounces new potatoes (young, thin-skinned, small, young) cut into 1/3-inch cubes (peeled if using russet)
- 1/4 cup brown rice flour
- 1 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Preheat one or two large skillets over medium heat. Add oil and swirl to coat the entire bottom.
Add the potatoes to a zippered storage bag and add the flour, paprika, pepper, and salt. Shake until the potatoes are thoroughly coated. Transfer the potatoes to a large colander and shake off any excess flour mixture.
Transfer the potatoes to the preheated skillet(s) and fry on one side for about 7 minutes. Turn them over and continue frying, adding additional oil as needed to aid in browning, until the potatoes are tender, about 30 more minutes, stirring occasionally. Serve immediately.