Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper or lightly grease it with olive oil.
Prepare the Potatoes:
Peel and clean the potatoes, then cut them into evenly sized chunks (about 2-3 cm each). Make sure the pieces are uniform to ensure even cooking.
Coat the Potatoes:
In a large mixing bowl, combine the gluten-free chicken breading mix, paprika, and rock salt. Toss the potato chunks in the mixture until they are fully coated.
Roast the Potatoes:
Place the coated potato chunks on the prepared baking tray, ensuring they are spread out evenly and not overlapping. Drizzle a little olive oil over the potatoes to help them crisp up.
Bake:
Roast the potatoes in the preheated oven for 30-40 minutes, turning them halfway through to ensure even crispiness. Bake until the potatoes are golden brown and crispy on the outside, and tender inside.
Serve:
Once they’re out of the oven, give them a final sprinkle of rock salt to enhance the flavor. Serve hot as a side dish or a snack.
Serving and Storage Tips:
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