Extra Crispy Roasted Potatoes
5 portions
75mThese are the breakfast potatoes of your dreams. Soft in the middle with a crispy exterior.
What you will need
4 cloves Garlic
2 lb. Yukon Gold Potatoes
1/2 tsp Baking Soda
1/4 cup Butter
Salt
Black Pepper
(Nutritional facts 197 calories, 10.81 g fat, 23.04 g carbohydrates, 2.3 g protein, 14 mg cholesterol, 785 mg sodium)How to cook
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Preheat oven to 450Β°F
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Peel garlic cloves and chop or grate to a fine paste.
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Peel the potatoes and chop them into bite-sized chunks. First, slice the potatoes lengthwise into 4 or 6 wedges. Then chop the wedges into chunks about 1 1/2" wide.
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Place the potato chunks into a saucepan over medium heat.
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Add enough water to fully submerge the potatoes.
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Add the baking soda.
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Add some salt and stir.
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Bring the pot to a very gentle simmer and cook for about 15-20 minutes, or until the largest chunk of potato in the pot can be pierced through with little resistance.
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Strain the potatoes. Discard the water and give the potatoes a few minutes to fully drain.
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Toss the drained potatoes into a large mixing bowl.
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Add the butter.
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Add the crushed garlic.
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Add a little salt and pepper.
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Mix until the butter is melted and the potato starch begins to form something like a thick gravy that coats the potato chunks.
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Spread the potatoes out on a baking sheet lined with parchment paper or a silicone mat. Try to break up any larger potato chunks and get them spread out evenly.
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Bake for about an hour, checking in every 20 minutes to stir and flip the potatoes.
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