Tomato Tomatoe

The crispiest potatoes ever

I’m a potato lover through and through. The perfect potato to me is a crispy exterior with a soft and creamy interior. I tried these potatoes for the first time last year when a friend made them for me. Ever since that day, I have not made potatoes the same way since. Whenever I’m craving something crunchy and salty I make these! They’re crispy on the outside and fluffy on the inside and in my opinion, they’re the perfect potato! These are amazing as is but I love to toss them in a garlic and herb mixture when they’re hot out of the oven. You will fall in love with these potatoes!

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the crispiest potatoes ever

Ingredients

• 4 cups Yukon gold potatoes
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup olive oil
• Herb and garlic seasoning:
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp truffle salt
• 1 tsp olive oil
  

Directions

1. Fill a large pot with hot water and add potatoes, baking soda and salt. Bring to a boil and cook for 8-10 minutes. Cook until they are fork tender but not falling apart.
2. Heat the oven to 425 degrees. To a baking sheet coat the bottom in a thin layer of olive oil. Once the potatoes have cooked, drain them well. Add them to the baking sheet and drizzle with olive oil, salt and pepper. Toss to coat. Bake in the oven for 20 minuets. After 20 minutes flip them and cook on the other side for another 20 minutes or until golden and crispy.
3. While the potatoes cook make the herb and garlic seasoning by adding the garlic, herbs, salt and olive oil to a small bowl. Mix together to combine. Once the potatoes are finished cooking in the oven toss them in a large bowl with the herb seasoning.