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🔥 Instructions:
1. Cut & prep:
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Peel or leave skin on (up to you). Cut into chunks (about 2-inch pieces) or wedges.
2. Boil with baking soda:
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Bring a pot of water to a boil, then add:
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1 tbsp salt
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½ tsp baking soda
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Your potatoes
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🔬 Why baking soda? It raises the pH of the water, which breaks down the potato surface a bit — creating that fuzzy starch layer that gets ultra-crispy when baked.
Boil for 8–10 minutes until just fork-tender. Don’t overcook!
3. Rough ’em up:
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Drain well and then shake the potatoes in the pot with the lid on for 10–15 seconds. You’re creating texture!
4. Season & oil:
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Toss the roughed-up potatoes with olive oil (or duck fat 👌), salt, pepper, and any seasonings.
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Optional: add minced garlic and herbs toward the end of baking so they don’t burn.
5. Roast like a pro:
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Spread on a baking sheet in a single layer — give them space to crisp!
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Bake at 425°F (220°C) for 40–50 minutes.
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Flip once or twice until deeply golden and crispy.
🍽️ Serve with:
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Aioli, sour cream, or yogurt sauce
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Chimichurri, hot sauce, or just a sprinkle of flaky salt
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Or serve alongside a roast, steak, or even breakfast eggs
Want to turn this into loaded baked potato wedges or go vegan snack-style with dip ideas? I’ve got your back. Let’s level it up!
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