Want perfect, crispy on the outside and creamy on the inside purple potatoes? I’ve got all the tips you need to make this easy side dish! Made with simple ingredients and a few minutes of hands-on time, it’s the ideal purple potato recipe for busy fall evenings.
1poundof purple potatoes(yukon gold or red would also work)
2tablespoonsof potato starch(or cornstarch)
2tablespoonsof nutritional yeast(optional)
1teaspoonof paprika
½teaspoonof salt
¼teaspoonof chili powder
Freshly ground black pepper,to taste
1tablespoonof medium-high heat oil
Instructions
Preheat the oven to 450 degrees F. Line a baking sheet with a silicone mat or parchment paper and set aside.
Cut potatoes into ½-inch thick wedges. The key is to not make them too thick, or they'll take quite a bit longer to bake. Lay them on the baking sheet, sprinkle with potato starch, nutritional yeast, paprika, salt, chili powder, and black pepper, pour in the remaining oil, and toss potatoes with your hands until evenly coated.
Spread out into a single layer, with space between potatoes (transferring some to an additional sheet if necessary) and bake for 10 minutes, then give them a shake and a toss, and bake for another 8 to 10 minutes until crispy and golden on all sides. Serve immediately as a side, or snack with condiments of choice.
Notes
Don't overcrowd the tray. This is the key to crispy potatoes. Be sure there's plenty of room between them, even using two trays if necessary.
Cut the potatoes into even-sized wedges for even cooking.