Recipe by Kelsie Knerr, RD
If you prefer a very soft inside, go for a more starchy potato like russet. If you want the inside more firm but still creamy, choose a waxier potato like red potatoes. Yukon golds are in between the two, and in my opinion, they all taste great if you use this method.
- 1 pound of potatoes
- 5 cups water
- ½ teaspoon Baking Soda
- Salt as desired (I used 1/4 teaspoon)
- 1.5 Tablespoons Olive oil
- 1 Tablespoon garlic, minced
- 2 Tablespoons parsley, finely chopped
1. Preheat oven to 400-450°F.
2. Cut potatoes into chunks or slices and add to a pot over high heat.
3. Cover potatoes with water, add baking soda (optional but recommended for texture).
4. Cover pot with lid to bring a boil faster. Boil for about 8-10 minutes or until potatoes are starting to get tender.
5. During the last few minutes, heat the olive oil and garlic over medium heat until the garlic is very light brown.
6. Strain the boiling water and let it cool for about a minute.
7. Strain the infused garlic oil on top of the potatoes, but keep the garlic separate for adding after baking. Add salt as desired to potatoes at this stage as well.
8. Give potatoes a rough stir/shake until they develop a pasty outer coating.
9. Spread evenly on a sheet pan. Bake for 30min flipping halfway through.
Why are these potatoes so much crispier than normal?
* Parboiling the potatoes encourages moisture to escape which helps the outside form a crust.
* The baking soda creates a more alkaline environment which helps the pectin in the potato break down and gives the potato more rough edges and surface area (aka crunch).
Nutrition Facts (recipe makes 3 servings):
1 serving: 173 calories, 7g fat, 1g saturated fat, 413mg sodium, 643mg potassium, 27g carbohydrates, 2g fiber, 3g protein, 51% DV, vitamin C, 3% calcium, 7% iron
Watch Kelsie demo the recipe here: