Crispy Potatoes
Crispy Potatoes
Ingredients
- 1 pound potatoes, of choice, quartered
- as needed ice water, for soaking
- 1 tablespoon baking soda
- 1 tablespoon salt, for boiling water
- 2 tablespoons avocado oil
- 1 teaspoon salt, for seasoning
- 1 teaspoon pepper, for seasoning
Instructions
- 1
Quarter 1 pound of potatoes of your choice.
⏱️ 5 min
- 2
Place the cut potatoes in a bowl and cover them with ice water. Soak for 15 minutes. This step helps to remove excess starch, contributing to crispier potatoes.
- 3
After soaking, drain the potatoes thoroughly and pat them completely dry with a clean kitchen towel or paper towels.
⏱️ 5 min
- 4
In a large pot, bring a generous amount of water to a rolling boil. Add 1 tablespoon of baking soda and 1 tablespoon of salt to the boiling water. The baking soda helps break down the potato's surface, promoting crispiness. Add the drained potatoes to the boiling water and boil for 20 minutes, or until they are fork-tender.
⏱️ 20 min
- 5
Carefully drain the boiled potatoes using a colander.
⏱️ 2 min
- 6
Preheat your oven to 400°F. Add 2 tablespoons of avocado oil to a 9x12 inch glass baking dish. Place the baking dish with the oil in the preheated oven and heat for 10 minutes. Heating the oil with the dish ensures the potatoes start cooking immediately upon contact, aiding in crispiness.
⏱️ 10 min•🌡️ 400
- 7
Carefully remove the hot baking dish from the oven. Add the drained, boiled potatoes to the hot oil in the dish. Using tongs, toss the potatoes to ensure they are well coated in the hot oil. Season with 1 teaspoon of salt and 1 teaspoon of pepper.
⏱️ 3 min
- 8
Increase the oven temperature to 425°F. Bake the potatoes for 40-45 minutes, flipping them halfway through the baking time to ensure even crisping and a golden-brown finish.
⏱️ 40 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potatoes
- 1 pound potatoes, of choice, quartered
- as needed ice water, for soaking
- 1 tablespoon baking soda
- 1 tablespoon salt, for boiling water
- 2 tablespoons avocado oil
- 1 teaspoon salt, for seasoning
- 1 teaspoon pepper, for seasoning
Instructions
- 1
Quarter 1 pound of potatoes of your choice.
⏱️ 5 min - 2
Place the cut potatoes in a bowl and cover them with ice water. Soak for 15 minutes. This step helps to remove excess starch, contributing to crispier potatoes.
- 3
After soaking, drain the potatoes thoroughly and pat them completely dry with a clean kitchen towel or paper towels.
⏱️ 5 min - 4
In a large pot, bring a generous amount of water to a rolling boil. Add 1 tablespoon of baking soda and 1 tablespoon of salt to the boiling water. The baking soda helps break down the potato's surface, promoting crispiness. Add the drained potatoes to the boiling water and boil for 20 minutes, or until they are fork-tender.
⏱️ 20 min - 5
Carefully drain the boiled potatoes using a colander.
⏱️ 2 min - 6
Preheat your oven to 400°F. Add 2 tablespoons of avocado oil to a 9x12 inch glass baking dish. Place the baking dish with the oil in the preheated oven and heat for 10 minutes. Heating the oil with the dish ensures the potatoes start cooking immediately upon contact, aiding in crispiness.
⏱️ 10 min•🌡️ 400 - 7
Carefully remove the hot baking dish from the oven. Add the drained, boiled potatoes to the hot oil in the dish. Using tongs, toss the potatoes to ensure they are well coated in the hot oil. Season with 1 teaspoon of salt and 1 teaspoon of pepper.
⏱️ 3 min - 8
Increase the oven temperature to 425°F. Bake the potatoes for 40-45 minutes, flipping them halfway through the baking time to ensure even crisping and a golden-brown finish.
⏱️ 40 min•🌡️ 425