These syn free extra crispy potatoes make a perfect side dish for all your main dishes.
I love crispy potatoes, the kids love crispy potatoes, but how do you make them while still keeping them syn free on Slimming World.
For most an Tefal Actifry will take away some of the hard work, but not everyone owns one and even when I am using the actifry I will still prepare the potatoes using this method. As the result is a lovely crispy on the outside but fluffy on the inside potato.
The first step is to ensure you choose a floury variety of potato. I like to use russets, which are the readily available variety here in Canada and the US.
The next step is to parboil, but rather than in water, I use some stock - chicken or vegetable being the best choice, it adds to the flavour and really helps them to crisp.
Add the potatoes to the stock, bring to a boil, and then turn off the heat and leave them in the stock for 5 mins. Then you can drain using a metal sieve/colander.
To help them get nice and crispy, the final part before cooking the potatoes is really important. Using the metal sieve/colander, you need to shake the potatoes so that all the edges become nice and rough and fluffy.
Then place them on a baking tray (or in the actifry if using one of those) - spray will spray oil and bake for about 40 mins, until lovely and crispy and golden. You will need to rotate them half way through cooking if doing these in the oven.
Once done you can season with some sea salt for perfect syn free extra crispy potatoes.
All thats then left to do is to decide what to serve them with.
Looking for some ideas for main course to serve alongside these syn free extra crisp potatoes? Check out these recipes:
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- Bulgur Wheat, Onion, Sage and Sausage Stuffed Chicken
- Moussaka Meatballs
- Chicken and Asparagus Bake
- Slow Cooked Chicken
- Rosemary Lamb Loin Chops with Mint Gravy
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