Hassleback Potatoes
A crispy, skin-on option; what’s not to love? If you’re trying to reduce your fat use when cooking, these work really well with the spray oils.
Credited to: Coeliac UK
Kcal: 196.1
Difficulty: Pretty easy
Serves 4
20 mins prep
55 mins cooking time
Ingredients
- 600g small potatoes
- Salt and black pepper
- 1tbsp plain gluten free flour*
- 2tbsp vegetable oil
- 1 tsp parsley, chopped to serve
Notes: *Find suitable products on our online food and drink information
Method
- Wash the potatoes. Then take a sharp knife, and beginning at one end, cut slices, each of which goes almost through the potato, leaving about 1cm at bottom of each slice, and about 2mm between each slice. Repeat for all the potatoes creating the look of a fan.
- Place the potatoes in a saucepan and cover with water. Add a pinch of salt and cook until just tender.
- Preheat the oven to 200˚C, 400˚F gas mark 6.
- Drain the potatoes and remove excess water. Mix the gluten free plain flour with salt and pepper, in a bowl and carefully toss the potatoes to coat them. Place the floured potatoes onto a baking sheet and drizzle with oil. Bake until golden brown, approximately 30 to 40 minutes.
- Serve hot with a sprinkle of parsley.
Nutritional information per serving
Kcal
196.1
Fat
7.3g
Carbs
29.5g
Protein
3.8g
Fibre
2.4g
Sugars
0g
