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.

Servings: 6

Author:

Prep Time
10 minutes

Cook Time
50 minutes

Course:

Side Dish

Cuisine:

American

Keywords:

Potatoes Vegan Vegetarian breakfast easy low carb kid friendly Dinner

🧂 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

1 Wash the potatoes and cut them into even-sized chunks if they’re larger (about
1–2 inches).
2 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.
3 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.
4 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.
5 Preheat your oven to 425°F (220°C).
6 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.
7 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.
8 Roast in the preheated oven for 25–30 minutes, flipping halfway through, until
golden brown and crispy.
9 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.