Ingredients
The following ingredients have 4 Servings
- 1 1/2 pounds small red potatoes
- 1 teaspoon salt (optional)
- 1 tablespoon aquafaba or water ((liquid from cooked chickpeas))
- 1 teaspoon tomato paste
- 1/2 tablespoon brown rice flour (or flour of your choice)
- 1 teaspoon smoked Spanish paprika
- 1 teaspoon hot smoked paprika (or 3/4 tsp. sweet smoked paprika plus 1/4 tsp. cayenne pepper)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instruction
- Wash the potatoes well. Cut the small ones in half, medium ones in quarters, and large ones into sixths. Potatoes should be about 1 1/2-inch at widest point.
- Boil the potatoes until just soft using one of the following methods. Using an Instant Pot or pressure cooker: Place the potatoes in the pot with 1 cup water. Add one teaspoon salt, if desired. Seal and set to cook on high pressure for 4 minutes (use manual setting on Instant Pot). Quick release the pressure after 4 minutes at high pressure. On the stove: Place potatoes and optional salt in a saucepan. Cover with cold water. Bring to a boil and cook until potatoes are just tender, about 10-20 minutes.
- Drain potatoes well and put them in a large bowl.
- Combine the aquafaba and tomato paste in a small bowl. In another small bowl, mix the flour with the remaining ingredients.
- Add the tomato paste mixture to the potatoes, using a silicone spatula or spoon to gently coat all the potatoes. Sprinkle the dry seasonings on the potatoes, stirring gently with the spatula until all are coated.
