Crispy Potatoes

There are so many recipes out there for crispy potatoes, but the one that has helped me the most is this one. This girl has done extensive research on the potato and how to get that perfectly crispy outside. The secret: baking soda. The baking soda makes the water alkaline which helps break down the surface of the potatoes, making them very crispy and very delicious.

This is a great side dish recipe. Also, I don’t peel my potatoes because who really has time for that?

• 10 small yellow gold potatoes

• 1/2 tablespoon baking soda

• olive oil

• salt

• rosemary (optional)

• garlic (optional)

• chives (optional)

Preheat oven to 400 °F.

In a large dutch oven bring water, baking soda, and salt to a boil. Place whole unpeeled potatoes into the water and reduce the heat to a medium low. Once the potatoes are soft to touch (20-25 min) drain and let sit for 10 min. On a cutting board grab a potato and use any large object (wine bottle, glass jar, anything) and smash down the potato. Do this gently and have a spatula close by to transfer to a baking dish. Once you have smashed all the potatoes add salt and olive oil. Place in oven and roast for 20 min or until crispy.

Optional:

Before placing potatoes in the oven, get a saucepan and add 1/2 cup olive oil, 5 garlic cloves chopped, and two sprigs of rosemary. Let everything simmer together (don’t burn it). The olive oil should have a very fragment smell. Remove everything from the oil and set aside, then pour the olive oil over the potatoes. This will capture the aroma of the garlic and rosemary without burning the garlic and rosemary in the oven.

Finish:

Once the potatoes are done top with the garlic, rosemary, and fresh chives. Enjoy!