Imported from Instagram
Crispy Roasted Baby Potatoes
Baby potatoes are parboiled with kosher salt and baking soda, roughed up for extra-crispy edges, seasoned, and roasted until crunchy outside and fluffy inside.
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Ingredients
- baby potatoes (Cut in halves)
- water (For boiling the potatoes)
- 0.5 tbsp kosher salt (For the boiling water; the transcript also describes this as a handful of salt)
- 0.5 tsp baking soda (For the boiling water)
- oil or cooking fat (Use olive oil, avocado oil, duck fat, or another nice fat; the video uses duck fat)
- garlic powder (To taste)
- paprika (To taste)
- thyme (To taste)
- Cajun seasoning (To taste)
- black pepper (To taste)
Steps
- 1
Bring a pot of water to a boil. Add the kosher salt and baking soda.
- 2
While the water heats, cut the baby potatoes in half.
- 3
Add the halved potatoes to the boiling water. Boil for about 10 minutes, or until fork-tender.
- 4
Drain the potatoes.
- 5
Return the drained potatoes to the pot. Rough up the edges and cook out any excess moisture.
- 6
Season the potatoes to taste with garlic powder, paprika, thyme, Cajun seasoning, black pepper, or other seasonings of your choice.
- 7
Add a nice fat, such as olive oil, avocado oil, or duck fat, and toss to coat the potatoes.
- 8
Spread the potatoes evenly on a parchment-lined baking tray.
- 9
Bake for about 20 minutes, until crisp on the outside and fluffy inside.
Notes
The source does not specify the oven temperature, the amount of potatoes, or the amount of oil/fat. Seasonings are flexible and may be adjusted to taste.
Nutrition per serving
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