Crispy Roasted Potatoes – Diabetic Safe
Crispy, golden, and perfectly seasoned, these potatoes are an irresistible side dish with a secret health boost. Pair them with your favorite main for a crowd-pleasing meal.
Ingredients
- 2 lbs small potatoes Yukon Gold or baby potatoes work best
- 1 cube chicken bouillon optional, for non-vegetarian/vegan diets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried rosemary or thyme
- ½ tsp seasoned salt
- Salt and pepper to taste
- Chopped fresh parsley or rosemary sprigs optional garnish
Instructions
- Wash the potatoes and cut them into even-sized chunks if they’re larger (about 1–2 inches).
- Place the potatoes in a large pot and cover with water. If you’re not on a vegetarian or vegan diet, add a chicken bouillon cube for a deeper, savory flavor instead of salting the water.
- Bring to a boil, reduce the heat to a simmer, and cook until just fork-tender (about 10–12 minutes). Avoid overcooking, as they’ll roast later.
- Drain the boiled potatoes and spread them out on a baking sheet or plate. Allow them to cool completely at room temperature, then refrigerate them for at least 4 hours (or overnight). Cooling converts some of the digestible starches into resistant starches, making them more blood sugar-friendly.
- Preheat your oven to 425°F (220°C).
- Remove the potatoes from the fridge and toss them in a large bowl with olive oil, garlic powder, smoked paprika, dried rosemary, seasoned salt, and a sprinkle of regular salt and pepper. Mix until evenly coated.
- Spread the potatoes out on a baking sheet in a single layer, ensuring they’re not overcrowded. For extra crispiness, use parchment paper or a lightly oiled sheet.
- Roast in the preheated oven for 25–30 minutes, flipping halfway through, until golden brown and crispy.
- Transfer the roasted potatoes to a serving dish and garnish with chopped fresh parsley or rosemary for a festive touch. Serve hot as a delicious and diabetes-conscious side dish.
Notes
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Why This Recipe Is Diabetic-Friendly:
- Resistant Starch: Boiling and cooling the potatoes increases resistant starch, which is less likely to spike blood sugar.
- Added Flavor Without Extra Sugar: The chicken bouillon and seasoned salt enhance the flavor without adding significant carbs.
- Heart-Healthy Fats: Olive oil supports better health while making the potatoes crispy and satisfying.