The Perfect Crispy Potato
Potatoes
[ puh-tey-tohs ] noun
Boil ‘em, mash ‘em, stick ‘em in a stew
I don’t know about you folks, but I haven’t met a potato I didn’t like. It’s a perfect food that takes on so many forms. You can bake, boil, mash, fry, roast and you can create chips, tots, fries (oh, the types of fries). The list goes on and on and it is all around a fun food. Yes, carbs – blah, blah – but seriously, they rock. They’re easy to grow and easy cook so in my book, it doesn’t get better.
Last year I grew my own for the first time and can’t believe how flawlessly it all worked out. So naturally I grew them again this season and created an even larger space for these lovelies. They’re growing like crazy and I plan to share the wealth with friends this season.
Lately I’ve been trying to find new potato recipes and came across a random TickTok video from my girl Rachel Ray where she posted a quick video of these perfectly boiled and baked potatoes. I decided to try and what I realized, boiling and baking them pretty much creates the perfect crispy tater.
So are you curious on how to make these easy potatoes?
First you want to parboil small fingerling potatoes for about 20 minutes. Drain the water and place potatoes on a greased baking sheet (or use a silicon matt).
Next you want to take a spoon and smash the potatoes. Be careful with this step as they will have a tendency to fall apart. You want the potato to remain intact.
Generously coat the taters with – in the words of Rachel Ray – EVOO, and sprinkle with salt and pepper.
Roast in the oven at 450F for 18 – 20 minutes or until crispy.
Top with green onions, sprinkle with parm, and serve. Seriously friends, this might be the best version of potato I’ve had and I’m happy to share with you. I really hope you try this one, it’s worth it.
Peace & Love,
Nikki
Ingredients
1 ½ pounds fingerling potatoes
1-2 tablespoons extra virgin olive oil
2 green onions, sliced
Parmesan, grated (optional)
Salt & pepper
Instructions
Preheat oven to 450F.
Parboil small fingerling potatoes for about 20 minutes, until soft but not completely done. Strain water and place potatoes on a baking sheet that has been coated with oil or use a silicon matt.
Next take a spoon and gently smash the potatoes, being careful with this process as they may fall apart. Try to keep the taters intact, just smashed.
Generously coat potatoes with extra virgin olive oil and sprinkle with salt and pepper.
Roast in the oven for 18 – 20 minutes or until nice and crispy.
Top with green onions and parmesan (optional) and serve.
Did you make this recipe? Let me know how it went.
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