Oh my goodness if there’s one thing I love in the crunchy-snack-world-of-treats it’s barbecue potato chips. Yep, there I said it, I LOVE them and similarly they love my hips, so we’ve mostly parted ways. It doesn’t mean I don’t long for the flavor though and being me I eventually came up with some easy Roasted Barbecue Flavor Potatoes that taste quite a bit like barbecue chips. Not exactly but close enough and they’re healthy, mostly.

 

I find these easy to make roasted potatoes are what I’ve been turning to lately when I need a quick side dish and the oven is already on. I think “well I might as well maximize that oven heat and fill it up” but mainly it’s about having tasty potatoes. Again. My kids even give them the thumbs up and ask for them instead of tater tots and that’s when you know these are seriously good, tater tots have been upstaged.

before baking

Of course add more or less of the spices as you prefer, this is how we like them but your tastes are definitely your own. I wouldn’t leave out the tomato powder altogether though, it’s really important to the recipe and without it the potatoes are OK but not stellar. Here’s a link to Tomato Powder on Amazon (affiliate link) you can find it in some natural grocery stores in the bulk spice section, although I’m not sure how that works because it really needs to be kept dry and cool or it clumps. Saying that, I still keep mine on the pantry shelf, I’m a rebel, it just means I need to chip it out with a knife first before I measure it.

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Roasted Barbecue Flavor Potatoes
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Rating: 0
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Course Side Dish
Cuisine Paleo, Whole30
Servings
servings
Ingredients
Course Side Dish
Cuisine Paleo, Whole30
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. preheat oven to 400˚
  2. lightly grease a baking sheet
  3. clean and dice potatoes-you can peel them but I never do because I like to think the peels add nutrition (I'm lazy!)
  4. when I say dice I mean chop them roughly the size of standard game dice, they cook quickly this way
  5. once diced pat them dry and put them in a mixing bowl
  6. drizzle enough oil over them to coat them evenly, I use roughly 2-3 tsp
  7. toss to coat with oil
  8. measure all your spices in a small bowl and stir to combine
  9. sprinkle them evenly over the coated potatoes
  10. toss to evenly coat the potatoes with the spices
  11. pour out on the greased baking sheet, spread them out to a single layer
  12. you will have a small amount of spices left in the oil in the bowl you can scrape those out on the potatoes if you want to
  13. roast in a 400˚ oven for 25-35 minutes, turning them halfway through to get more crispy sides if you want to
  14. They're done when they're cooked through and crispy on a few sides, taste them and add more salt if necessary
If you bake them on the bottom rack of your oven they’ll be more crispy on the bottoms, if you’re nearer the top the tops will get crispier-just a thought to keep in mind when going for a crisp crunch.

 

Enjoy!