I find that yukon gold potatoes work best for this recipe: they’re a good blend of being waxy enough for a high-glycemic index, but they tend to roast better than a pure-waxy potato like a red-skinned one.
- 2 lbs yukon gold potatoes, peeled
- 1/2 Tbsp MCT oil or melted coconut oil
- 1/4 tsp chili powder
- pinch of cayenne (to taste)
- 1/2 tsp salt
- Optional: 1/2 tsp (each) of any of: sesame seeds, fennel seeds, cumin seeds
Dice the peeled potatoes into small squares, and toss with the oil and spices. Place on a cookie sheet in a single layer into a 375 degree oven for 45 minutes, turning once about halfway through cooking.
Remove from the oven and add additional salt to taste. Eat immediately while still hot and crispy.