Who doesn’t love a crispy potato right from the oven? Anytime I’ve ever tried to make my own baked “fries”, they would never crisp up enough. I’m a huge fan of the French fry but making scratch made fries is quite an extensive project to take on during the work week. But I just so happened to be a subscriber to “America’s Test Kitchen” (insert nerd glasses here), and was watching a how-to video on baking crispy fries. There are three parts to the process. Par-boiling the potatoes (about 8 minutes), coating in oil and baking at 425 degrees (20-25minutes) and flipping the potatoes half way through (at the 10-13 minute mark). We are looking at a total of a little over 30 minutes, but most potatoes just baked in the oven take just as long and don’t have the same “crispy” deliciousness that these have. Totally worth the process.
Your ketchup don’t want none, of a spud that leans and slumps!
These spuds got crisp!
CRISPY BAKED SPUDS RECIPE
2 lbs Golden potatoes, halved if small/medium in size or cut 1 inch thick
Oil of choice
Salt & pepper to taste
Other spices, if desired
1. Heat oven to 425 degrees
2. Put sliced potatoes in a pot of water and salt, and boil for 6-8 minutes. The center of the potatoes should be just slightly soft to pierce but shouldn’t flake.
3. Place potato slices on an oil coated baking tray. Brush potatoes with oil, ensuring that both sides are coated liberally.
4. Season with salt, pepper and spices of choice on both sides.
5. Bake for 20-25 minutes, turning the potatoes half way.
6. Serve immediately and do a happy dance.