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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