Extra Crispy Potatoes
Posted: | Categories: Recipes | Tags:add me to a bowl gluten-free sides
Extra Crispy Potatoes
Melissa Ben-Ishay
The secret to these extra crispy on the outside, super tender on the inside potatoes is boiling the potatoes in baking soda, then covering them with lots of parm and garlic. The ragged edges on the outside after they’ve boiled will give you a crispier end result—good luck getting any of them to the table (we ate most of them standing over the counter).
Ingredients
4 Russet potatoes, peeled
1¾ teaspoons salt, divided
1 tablespoon baking soda
3 tablespoons olive oil, plus more to drizzle
4 garlic cloves, grated
2 cups freshly grated parmesan cheese
Black pepper
Directions
- Preheat the oven to 475°F and line a baking sheet with parchment paper.
- Cut the potatoes into 1-inch pieces and bring a large pot of water to a boil.
- Add the salt and baking soda to the water. Once boiling, add the potatoes to the pot and cook until fork-tender, about 15-20 minutes.
- While the potatoes are cooking, whisk together the grated garlic, olive oil, and ½ teaspoon salt in a large bowl.
- Transfer the potatoes to the bowl with the oil and mix together. You don’t need to be too precious with it, any ragged edges from stirring will give more surface area for crunchy bits later.
- Add the parmesan cheese to the bowl and stir again to get all the potatoes coated. Season with black pepper and another drizzle of olive oil.
- Transfer the potatoes to the prepared baking sheet, then season with ¼ teaspoon more salt.
- Bake for 1 hour, flipping halfway, until golden brown and crispy.
- Serve warm with your favorite sauces or dips.
