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Crispy Potatoes 🥔❤️ Part of my menu from the other night! My go to. If you are looking for the crispiest, most delicious little potatoes… these right here at it. Look no further!
If you loved this recipe, check out my Cheese Crusted Potatoes!
Why You’ll Love Crispy Potatoes
These crispy potatoes are TO DIE FOR! Like it says it on the name… they are crispy and who doesn’t love that? These make for the perfect side dish for holidays or whenever you are hosting dinners or just in general.
How To Prepare Crispy Potatoes
💧 First, add potatoes to a pot and cover with water. Then, add the kosher salt and baking soda.
🥔 Secondly, boil the potatoes, about 12-15 minutes until knife tender.
🌟 Then, strain the potatoes and let sit atop a strainer to steam/dry out for 5 minutes.
🧈 Add them to a bowl with the olive oil, clarified butter and seasoned salt. Mix VERY vigorously.
❤️ Then, spread on a baking sheet.
🔥 Bake at 450F on the middle rack. Bake for 30 minutes and then flip them around. Then, bake for 30-45 minutes more until fully golden and crispy, tossing them every 15 minutes.
🌶 Mix the mayo, honey, salsa macha, rice vinegar and salt. Whisk well.
🧀 Then, grate some parmesan on the potatoes, add a bit more salt if needed and top with the parsley and chives.
🌿 Lastly, serve with the sauce.
Substitutions and Variations for Crispy Potatoes
- You can use any potatoes of your choice instead of russet potatoes.
- You can serve with any sauce of your choice instead.
- Herbs can be easily swapped for your favorites or which ever ones you have on hand.
- You can use chili oil/chili crisp instead of salsa macha.
- You can use any cheese of your choice instead of parmesan.
Chef Nadia’s Tip
Adding baking soda in the boiling water alkalizes the water, which breaks down the surface of the taters making them crispy when you bake.
Similar Recipes
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Accordion Potatoes
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Cheese Crusted Potatoes
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Potato Galette With Cheese
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Potato Pave
Common Questions
I use Peg’s Seasoned Salt.
I use Nakano Rice Vinegar.
Yes of course! You can use any cheese of your choice instead of parmesan.
I make my own, but if you can’t find salsa macha, you can use chili crisp/oil.
Crispy Potatoes
Ingredients
- 4-5 large russet potatoes, peeled and cubed, about 1 1/2 inch in size
- 3/4 tsp baking soda
- 1 tbsp kosher salt
- 3-4 tbsp clarified butter
- 3-4 tbsp olive oil
- Seasoned salt , to taste
- 2 tbsp parsley, chopped
- 2 tbsp chives, chopped
- Parmesan , to taste
- 1/4 cup mayo
- 1 tsp honey
- 1 tbsp salsa macha
- 1.5 tsp rice vinegar
Instructions
- First, add potatoes to a pot and cover with water. Then, add the kosher salt and baking soda.
- Secondly, boil the potatoes, about 12-15 minutes until knife tender.
- Then, strain the potatoes and let sit atop a strainer to steam/dry out for 5 minutes.
- Add them to a bowl with the olive oil, clarified butter and seasoned salt. Mix VERY vigorously.
- Then, spread on a baking sheet.
- Bake at 450F on the middle rack. Bake for 30 minutes and then flip them around. Then, bake for 30-45 minutes more until fully golden and crispy, tossing them every 15 minutes.
- Mix the mayo, honey, salsa macha, rice vinegar and salt. Whisk well.
- Then, grate some parmesan on the potatoes, add a bit more salt if needed and top with the parsley and chives.
- Lastly, serve with the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.