I’ve never had a better potato than these crunchy garlic potatoes. They are garlicy, salty and crunchy. They achieve their texture by being par boiled in baking soda water and tossed in garlic oil. Their soft exterior tumbles around to form a mashed layer around the potatoes and when baked, a crunchy fried-like outer layer forms. You won’t believe they weren’t fried. These are the favorite potato recipe amongst my entire family.
Tips for the Best Crunchy Garlic Potatoes
- Don’t cut your potatoes too small. They reduce in size after par boiling and being tossed around. Keep that in mind.
- Don’t over boil your potatoes. You don’t want them to become mashed potatoes. Par boiling is to halfway cook them and not fully cook them. The oven fully cooks them.
- Make sure the potatoes have a mashed layer around them before putting in the oven. Use a big spoon to gently toss them until this is achieved.
- Don’t burn your garlic. Pull it off the heat just as you see the tan color forming. The residual heat will continue cooking the garlic. If you leave it on the heat until it reaches the color you are wanting, it will be too late and it will burn.
- Oven temps vary so keep an eye on your potatoes. You may need less/more time that second round of baking.
- DO NOT add the garlic to the potatoes until they come out of the oven. Remember, the garlic is already cooked and will scorch in the oven. Tossing the garlic with the potatoes is the final step before serving.
Crunchy Garlic Potatoes
Crispy Garlic Potatoes are the greatest potatoes on the planet. They’re crunchy, garlicky, salty potato bites that are absolutely addictive. They achieve their mega crunchy texture by being parboiled in baking soda water. You get the same effect as frying, but these are baked to perfection.
Ingredients
- 5 pounds Yukon gold potatoes peeled, cut in bite size pieces
- 3/4 tsp Baking soda
- 1/2 C Olive Oil light taste
- 5 cloves Garlic minced
- 1 tsp Red pepper flakes
- Salt
- Pepper
Instructions
- Peel and cut potatoes in bite size pieces.
- Bring a large pot of salted water to a boil. Add the baking soda before adding the potatoes to the water.
- Once the water reaches a low boil after adding the potatoes, set a timer for 7 minutes.
- While the potatoes cook, to a separate pan heat olive oil over medium heat. Add the minced garlic and red pepper flakes and cook for 4-5 minutes until the garlic just starts to turn golden brown. Starin the garlic and red pepper flakes and keel the oil.
- Strain the potatoes. Let sit for 3 minutes to lose moisture.
- Add potatoes to a large bowl and toss in the reserved garlic oil. Continue carefully tossing until a mashed layer forms around your potatoes.
- Add to a large sheet pan and arrange in a single layer. Season with salt and pepper.
- Bake in a 450 oven for 25 minutes, toss, put back in for 20-25 more minutes until they're golden brown and crunchy on all sides.
- Add the reserved garlic and red pepper flakes and toss. Serve warm.
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