3 MINUTE TL;DR READ | 10 MINUTE FULL READ
BY: DAVID OLKOVETSKY
Prep time: 10 mins | Cook time: 40 mins | Servings: 4 servings
Potatoes are one of those tricky ingredients that are are incredibly easy to mess up. Soggy fries. Non-crispy baked potatoes. Today we're going to make average and sub-par potatoes a thing of the past. One thing to note is that this baked potato recipe can easily be adjusted for thinner French fries. And remember, this recipe will take some time in the oven. So, if these potatoes are a part of a bigger meal, like our next-level Crispy Salmon, you may want to start on them first.
Okay, here's the SECRET. Parboiling the potatoes first. This works because it creates a thick layer of dehydrated starch, which then gets crisped up. Let's get to work.
TL;DR Directions (Short Version):
Get the right potatoes. Idaho Russet are best.
Preheat the oven to 450 F.
Cut potatoes into ~1” cubes. Try to keep sizing consistent.
Place in a pot with cold water that covers the potatoes.
Parboil the potatoes. I.E. bring to a boil and reduce to lower heat.
Continue cooking for about 5 more minutes.
Check the potatoes with a fork. You want a medium level of resistance. Not too tough, and not too soft.
Drain and transfer to a bowl.
Add fat to the bowl. Ghee, butter, or olive oil. Add salt, pepper, paprika, garlic powder, and thyme. Mix the potatoes up with a spoon. You want them to get a bit roughed up.
Transfer to a baking pan or place on a baking rack. If using a rack, you won’t need to flip the potatoes.
Check on the potatoes after 30 minutes, and then again every 5 minutes until desired crispness.
Remove the rack from the oven and let cool.
Serve.
Detailed Directions:
One of our favorite side dishes is incredibly crispy potatoes. Whether they’re fries or roasted potatoes, when you do it right, there’s just something incredible about that crunchy and crispy texture that drives our lizard brains a little bit crazy. Today, we’re going to make some ‘taters that will leave you wanting more. Let’s get to cooking.
1. Get the right potatoes
Grab some russet, Yukon gold, or fingerling potatoes. Russet are best for this recipe, but you can make it work with Yukon gold and fingerling potatoes too.
Why Are Russet Best? They have the highest starch content.
2. Pre-heat your oven
Pre-heat your oven to 450 F. Depending on your oven, this could take 20+ minutes. It's best to start warming up your oven sooner rather than later.
3. Cut Potatoes into 0.75" - 1.25" pieces.
Ideally, all of your pieces will be about the same size so they cook and crisp evenly.
4. Place them into a sauce pan or pot.
Cover with cold water.
5. Add salt and a tablespoon of vinegar.
Note: The potatoes we made here were made without vinegar, and they came out perfectly.
6. Boil and reduce heat
Bring the potatoes to a boil over high heat, and then reduce to low heat. Cook the potatoes until the exterior is tender, but the interior is still somewhat firm.
7. Test firmness with a fork
This is about 4-6 minutes of extra pot time, depending on the size of your cuts.
8. Drain the potatoes & transfer to a bowl
9. Add fat
2-3 tablespoons of ghee/butter or olive oil to the bowl. Ghee & butter will get your potatoes crispier, however olive oil potatoes still come out superbly, and are tolerated better by folks with dairy sensitivities.
10. Season well
We like salt, pepper, paprika, garlic powder, and thyme.
11. Mix and toss with a spoon
This gets the potatoes roughed up and helps spread the seasoning evenly.
Science Tip: Tossing with a spoon is important because it adds additional surface area for the seasoning to grab onto and it makes for additional crispiness.
12. Transfer to a baking pan
Transfer the potatoes to a baking pan or place on a baking rack. If using a rack, you won’t need to flip the potatoes. Place the potatoes into the hot oven.
13. Check on the potatoes
Your first check can be after 25-30 minutes, and then again every 5 minutes until desired crispness is achieved.
14. Remove from the oven & serve
Yes, they're going to taste amazing, but don't forget to let them cool off for a few minutes before eating them.
Thats all there is to it. Healthy, crispy, and delicious potatoes that will knock your socks off. If you have questions, please don't hesitate to reach out to us.
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