Author Melanie McDonald with directions by Jill Keb
2 lbs. yukon gold potatoes, peeled and roughly chunk-chopped
1/3 cup aquafaba - the liquid from a can of chickpeas/garbanzo beans
3 Tbsp semolina or superfine cornmeal
1/2 tsp or more of each: garlic p., onion p., Italian blend, paprika, salt, etc.
Preheat oven to 450. Peel and cut potatoes into even pieces as much as you can. Boil potatoes for about 3-5 minutes depending on size. Should be just fork tender. Drain. Put the aquafaba, semolina and seasonings of choice into the pot and stir to mix. Pour semi-cooked potatoes back in and stir to coat with the mixture. Line them out on a parchment-lined baking pan and bake for 25-30 minutes depending on oven and size. You’ll see them golden brown when they are done.