How To Make the BEST Oil-Free Potatoes in the WORLD + 2 Minute Ketchup

When you scroll down, you will be able to see that this “recipe” is super lenient. I like to look at this as a type of “formula” rather than a recipe. I know, maybe that sounds complicated, but it’s actually extremely simple!. Everybody has different taste buds and preferences, but this guide will help you customize the texture and flavors to YOUR liking. Sounds good, am I right? Oh, and also, these crispy potatoes use lime or lemon juice to help the seasoning stick instead of oil. I don’t even miss oil one tiny bit with these crispy, golden potato bites of joy!

INSTRUCTIONS

1. Preheat your oven to 425 degrees Fahrenheit.

2. Rinse and scrub the potatoes thoroughly. You can peel the potato skins at this point, or leave them on. I usually leave the skins on.

3. Cut the potatoes into whatever shapes you choose. My favorite ways to cut them are into disks, cubes, or french fries. Today, I cut them into thick fries. Just remember that the smaller you cut them, the crispier they will be, and the thicker you cut them, the more tender they will turn out.

4. Add the cut up potatoes to a bowl, along with some lemon or lime juice and seasoning. Do not go overboard with the lemon or lime. I recommend only using around a tablespoon at the most.

5. Mix everything together with your hands and then lay the potatoes onto a baking sheet.

6. Place the potatoes in the oven. The amount of time the potatoes need to cook will vary depending on how you cut them, but it should range from around 30-60 minutes. Make sure you flip the potatoes halfway through the cooking process.

7. While the potatoes cook, make the ketchup my stirring all the Ingredients in a small bowl. You can garnish the ketchup with herbs if you want to be “fancy.”

8. When the potatoes are finished, serve while warm alongside the homemade ketchup.

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How To Make the BEST Oil-Free Potatoes in the WORLD + 2 Minute Ketchup

Recipe by Megan Renee

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

this is the “formula” you need to achieve the perfect, crsipy potatoes without the use of any oil. Because it isn’t an actual recipe, everything can be adjusted to your likes or purposes.

Ingredients

• for the potatoes

• Potatoes of your choice

• Seasoning (I use a mix of garlic, paprika, and chili powder)

• Fresh Lime or lemon Juice

• for the ketchup

• 6 ounces (1/2 cup) tomato paste

• 1/4-1/2 cup vinegar (if you use less than 1/2 cup of vinegar, use water in place of vinegar – there needs to be a 1/2 cup total of liquid)

• 1/4 teaspoon paprika

• 1/2 teaspoon chili powder

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

• 1 Tablespoon freshly ground garlic (adjust to taste)

Directions

• Preheat your oven to 425 degrees Fahrenheit.
• Rinse and scrub the potatoes thoroughly. You can peel the potato skins at this point, or leave them on. I usually leave the skins on.
• Cut the potatoes into whatever shapes you choose. My favorite ways to cut them are into disks, cubes, or french fries. Today, I cut them into thick fries. Just remember that the smaller you cut them, the crispier they will be, and the thicker you cut them, the more tender they will turn out.
• Add the cut up potatoes to a bowl, along with some lemon or lime juice and seasoning. Do not go overboard with the lemon or lime. I recommend only using around a tablespoon at the most.
• Mix everything together with your hands and then lay the potatoes onto a baking sheet.
• Place the potatoes in the oven. The amount of time the potatoes need to cook will vary depending on how you cut them, but it should range from around 30-60 minutes. Make sure you flip the potatoes halfway through the cooking process.
• While the potatoes cook, make the ketchup my stirring all the Ingredients in a small bowl. You can garnish the ketchup with herbs if you want to be “fancy.”
• When the potatoes are finished, serve while warm alongside the homemade ketchup.