Crispy Roasted Potatoes

When I saw this recipe and the technic they used to create a super crispy potato I was really skeptical. But since I love a crispy potato and this recipe claims it is the best, I decided it was worth a try.

Turns out this potato is really crispy and the technic used to create a super crispy potato works really, really well. Plus the potato is still soft on the inside. I think I will be making these potatoes often.

Crispy Roasted Potatoes

Ingredients:

• 2 tablespoons kosher salt
• 1/2 teaspoons baking soda
• 4 pounds russest potatoes, peeled
• 5 tablespoons olive oil
• 3 medium cloves garlic, minced
• fresh ground black pepper

Directions:

1. Move the oven rack to the center position and preheat the oven to 450º F.
2. Cut the potatoes into large chunks, about 2-3 inches.
3. Heat 2 quarts of water in a large pot over high heat and bring to a boil.
4. Once the water is boiling add in the salt, baking soda and potatoes.
5. Return to a boil, then reduce to a simmer and cook until you can easily insert a knife, about 10 minutes.
6. Meanwhile, in a small saucepan over medium heat, combine the oil, minced garlic and a few grinds of black pepper.
7. Cook, shaking the pan constantly, just until the garlic turns golden, about 3 minutes.
8. Immediately strain the oil through a fine mesh strainer into a large bowl with a lid. Reserve the garlic.
9. Once the potatoes are cooked, drain them and let them rest in the pot for about 30 seconds to allow the excess moisture to evaporate.
10. Transfer the potatoes to the bowl with the oil and season with more black pepper.
11. Place the lid on the bowl and hold the lid on while roughly shaking the bowl, until a thick layer of mashed potato like paste is on the potato chunks.
12. Pour the potatoes onto a lightly greased baking sheet and use a spoon to gently move the potatoes apart so they are not touching.
13. Bake for 20 minutes, do not move the potatoes during this time.
14. Use a spatula to loosen the potatoes and shake the pan to make sure they are all loose.
15. Turn the potatoes over and continue to bake until the potatoes are a deep golden brown color and crisp. Turn the potatoes and shake the pan a few times during cooking. This should take 30-40 minutes.
16. Transfer the potatoes to a large bowl and toss with the reserved garlic, if desired.

Enjoy!!!

Notes:
I did not add the garlic back to the cooked potatoes. I wasn't sure if my girls would eat them having the garlic on the potatoes.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 333
Total Fat		11.7g
Saturated Fat		1.7g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Trans Fat		0g
Cholesterol		0mg
Sodium		1225.1mg
Potassium		1283mg
Total Carbohydrates		54.1g
Dietary Fiber		4.3g
Sugars		2.1g
Protein		6.3g
Vitamin A 0% Vitamin C 92.4%
Calcium 7.1% Iron 12.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Serious Eats.