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Gluten-free crispy baked potatoes in a white bowl with serving utensils ready to serve.The potatoes have been sprinkled with freshly chopped herbs. Fairy lights and champagne glasses are in the background to create a festive feel.

Crispy Baked Potatoes

Recipe by Cara Boatswain | Photography by Brandee Meier
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 6

Ingredients
 

  • 1 kg small potatoes peeled and halved
  • 100 g gluten-free plain rice crackers crushed
  • olive oil

Instructions
 

  • Preheat oven to 200°C (390°F).
  • Slice potatoes into quarters and place in a large zip-lock bag with crushed rice crackers. Shake until potatoes are coated in the cracker crumbs.
  • Arrange potatoes on 2 large baking trays, drizzle with oil and bake for 25 minutes or until potatoes are golden, crispy and cooked through. Serve immediately.

Notes

Make ahead tip: Peel and slice potatoes a day in advance. Place in a bowl and cover with water. Store in the refrigerator. Drain and pat dry with paper towel before coating with rice crackers and baking.
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