CRISPY POTATOES for restaurants

CRISPY POTATOES for restaurants

Pre-peeled, canned little white potatoes, lightly oiled, tossed in an instant potato and paprika dry coating, then baked till crispy. What could be easier? Drizzled with a little melted margarine, garlic and parsley, then served with an upscale creamy BBQ dipping sauce along with plain ol’ ketchup! Serve as an appetizer, small plate lunch or main dish supper with a small side salad and side veggie!

Serves a crowd

Preheat oven to 400 degrees


105 oz. can whole potatoes; drain in colander, rinse well, then drain in colander to dry somewhat while you make the BBQ sauce.

2 T. corn oil

BBQ dipping sauce: Makes about 1-1/2 cups

1/2 c. ketchup

1/4 c. mustard

1/3 c. veggie mayonnaise (Vegenaise, or Earth Balance made from olive oil)

1/4 t. salt

1/2 t. garlic powder

2 t. Balsamic vinegar

1 T. sugar

1 t. liquid smoke

1/4 c. water

Place all sauce ingredients in mixing bowl, stirring after each addition till smooth. Adjust for salt. Cover and refrigerate till ready to use.

Dry coating for potatoes:

1/4 c. instant mashed potato flakes (I used Karlin brand)

1/4 c. unbleached all-purpose flour

1 t. baking soda

1/2 t. mild paprika

1 t. dried onion flakes or 1/2 t. onion powder (you can also substitute garlic for the onion here)

1/2 t. salt

Combine all dry coating ingredients in small bowl. Stir to distribute evenly.

Transfer potatoes to large bowl. Drizzle 2 tablespoons corn oil over potatoes, then shake, flip and roll bowl till all potatoes are coated.

In another large bowl, pour 1/2 of the oiled potatoes. Top with 1/2 of the dry coating. Shake, flip and roll bowl till all potatoes are evenly coated. Pour onto ungreased baking sheet.

Repeat with the remaining potatoes and dry coating; pour onto ungreased baking sheet. Even potatoes out so they don’t overlap.

Bake, uncovered, in preheated 400 degree oven for 30 minutes. After 15 minutes, remove from oven and shake pan to loosen potatoes. Return to oven and bake 15 minutes longer.

Remove from oven again and turn each potato over. Return to oven and cook 15 more minutes. Remove from oven.

While potatoes cook, prepare melted margarine:

1/2 c. margarine

1/4 c. coarsely cut flat leaf parsley

3 finely chopped garlic cloves

freshly ground black pepper


In small skillet combine margarine, parsley and garlic over low heat. When melted, turn heat off.

To serve: Place several potatoes each on individual serving plates. Spoon a little BBQ dipping sauce and ketchup in two small ramekins on the same plate. Drizzle potatoes with just a tiny bit of garlic margarine. Sprinkle potatoes with freshly ground black pepper and serve.

Notes: Who cares if they’re canned potatoes? They’re quick, easy to make and taste delicious! Remember, when there’s a local or national emergency, your fresh and frozen foods will only take you so far, so for those of you who want to do away with canned foods, please rethink your cause.

Do not use a utensil to stir oil, or the dry coating, onto the potatoes. These potatoes are already precooked, which means they’re soft, and easily breakable. Baking firms them up.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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