Super easy, super quick, super crispy, what more could you want!
The best potato is the Yukon Gold, I will hear no arguments against it, so that is my suggestion for the type of potato to use for this, but you are allowed to use whatever your favourite potato is if you’re crazy and don’t love Yukon Gold the most.
Also, I would suggest tossing the potatoes in the seasonings after they cook, I find spices can burn when adding them before roasting potatoes.
| Time: | 30 minutes | Serving size: | 2 – 4 servings |
Ingredients:
- 2-3 potatoes
- 1-2 tbsp flour, enough to lightly coat potatoes when tossed
- 1 tsp salt
- Seasonings (optional): chili powder, paprika, nutritional yeast, garlic powder, curry powder, cumin
- Oil
Directions:
- Preheat oven to 425.
- Cut potatoes into 1 inch cubes. Add them to a large bowl.
- Sprinkle flour, salt over potatoes and toss so potatoes have a light dusting of flour.
- Drizzle some oil over potatoes and toss until lightly coated.
- Bake for 20ish minutes until golden brown and crispy, flipping halfway through, (try to keep potatoes as spaced out as possible for ultimate crispiness)
- Toss in seasonings of choice and season to taste.
- Enjoy 😊
Bowlin' on a Budget 
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