Preheat the oven to 180 degrees Celsius. Cook the potatoes in the microwave or in a pot of boiling water until firm yet tender. Set aside.
Coat a large, deep baking pan with 2 tablespoons of the coconut oil and 1 tablespoon of the gluten free flour and rub pan to ensure it is evenly covered.
In a large bowl, add the potatoes with the remaining flour and oil and stir to combine. Add the salt, smoked paprika and sugar and rub into the potatoes until fully incorporated.Add the seasoned potatoes to the baking dish and roughly shake it up to cover evenly.
Bake in the oven for 40 minutes, turning halfway through. Serve immediately.
I used this particular gluten free flour blend because one of the flours in it lends itself to a sweeter flavour- thus reducing the amount of sugar needed. For optimum crispy potatoes, serve potatoes the same day as baked. You can make them ahead of time, but ensure you reheat them in the oven. Leftover potatoes work really well in this salad.