Addictive Crispy Potatoes
You will wonder why you weren't making these sooner.
by Erin Henderson
In the cannon of potato recipes, these crackly, crinkly spuds are among my top three.
They can be dressed up to join a company-worthy steak dinner on a Saturday night, or whipped up as an easy stand in for fries with burgers. Heck, I've even been known to snack on these with a few dips on movie night.
Truly, these crispy potatoes are the MVP of dinner.
Addictive Crispy Potatoes
Make these potatoes your own: dress them up with a shower of fresh rosemary and Parmesan; sprinkle them with truffle salt, togarashi, or za'atar; or keep it simple and bright with lemon zest and loads of black pepper. There are no wrong answers here.
Makes: as much as you would like (I estimate 1½ lbs for 4-6 people)
Chef level: easy
Ingredients:
- 1½ lbs mini potatoes
- Salt
- Fat (I love duck fat but you can also use olive oil or chicken schmaltz)
How to Make It:
- Wash any dust or dirt off the potatoes. Add the potatoes to a large pot and cover with an inch of clean, cold water.
- Bring to a boil over high heat, and add salt.
- Cook potatoes until a knife can just pierce them. Drain and allow to steam dry.
- Heat the oven to 425°F
- When the potatoes are cool enough to handle, lay them in a single layer on a baking sheet. Using a mallet or the bottom of a sturdy glass, gently press each potato into a slightly flattened disc, creating jagged, crackly edges.
- Toss gently with the fat of your choice (duck fat, olive oil and sprinkle with salt and pepper.
- Roast in the hot oven for about 30-40 minutes, flipping halfway through cooking, until the potatoes are crispy.
- Remove from the oven and serve as is, or toss with any combination of your favourites herbs, spices, or grated cheese.