Baked Potato Straws

Baked Potato Straws

Ingredients:

• 2 large potatoes (russet or Yukon gold work best)

• 2 tablespoons olive oil or avocado oil

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• Optional seasonings: smoked paprika, garlic powder, or dried herbs

Instructions:

1. Preheat OvenPreheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare Potatoes

   • Peel the potatoes (optional, depending on preference).

   • Use a mandoline or sharp knife to cut the potatoes into thin matchstick-like straws. Aim for uniform thickness to ensure even cooking.

3. Soak and Dry

   • Soak the potato straws in cold water for 15-20 minutes to remove excess starch.

   • Drain and pat dry thoroughly with a clean kitchen towel or paper towels. This step helps achieve crispiness.

4. Season the Potatoes

   • In a large bowl, toss the dried potato straws with olive oil, salt, pepper, and any additional seasonings. Ensure they are evenly coated.

5. Arrange on Baking Sheet

   • Spread the potato straws in a single layer on the prepared baking sheet. Avoid overcrowding to ensure crispiness.

6. Bake

   • Bake for 20-25 minutes, flipping halfway through to ensure even browning. Keep an eye on them to prevent burning.

7. Cool and Serve

   • Once golden and crispy, remove from the oven and let cool slightly. Use immediately as a topping or enjoy as a snack.

Will I loose nutrients?

Soaking potatoes can lead to a slight loss of water-soluble nutrients, particularly vitamins like vitamin C and some B vitamins, rather than minerals like potassium. Minerals are relatively stable and less likely to leach into water during soaking, especially for the short duration typically used in recipes like baked potato straws.

Why Soak Potatoes?

Soaking removes excess starch, which helps achieve a crispier texture when baking or frying. It also prevents the potatoes from sticking together during cooking.

How to Minimize Nutrient Loss:

1. Keep Soaking Time Short: Soak for just 15-20 minutes to remove starch without significant nutrient loss.

2. Use Minimal Water: Use just enough to submerge the potatoes.

3. Reuse the Water: Use the soaking water for soups or stews to retain some of the nutrients that leach out.

If you’re particularly concerned about nutrient retention, you can skip the soaking step, though it may result in less crispy potato straws. Alternatively, lightly rinse the cut potatoes instead of soaking them.

Modifications for my Metabolic balance fans:

• Use vegetables like Rutabaga, turnips, carrots or parsnips instead on potatoes.