Potatoes Crisped with Olive Oil

Potatoes Crisped with Olive Oil

These are healthy because you don't deep-fry them! They're so easy to cook up,so whenever my kids say they want some potatoes to munch on, I whip up a batch. Great as snacks for moms, too!

Ingredients: 1 serving

Olive oil
1 tablespoon
1 tablespoon
to taste
Black pepper (for adults)
to taste


1. Wash the potato well, remove the potato eyes, then cut them into wedges.
2. Put the katakuriko and potatoes in a plastic bag, leaving a little room for air, and shake!
3. Heat a frying pan with olive oil and cook both sides of the potatoes over low heat. Cook them for about 7 minutes.
4. Once they're cooked enough that you can get a bamboo skewer or toothpick to pierce through them easily, turn the heat up to high. Transfer the potatoes on top of some sheets of paper towels to get rid of their excess oil. Sprinkle with salt and you're done.
5. They're a perfect side dish to serve with burgers.

Story Behind this Recipe

I worry about the trans-fats in commercial fried potatoes, so I tried making mine more healthily. These are better balanced nutritionally so I can serve them to my kids.