Crispy Potatoes
Make sure you follow the directions on this one. The potatoes won’t crisp if they’re not followed exactly
Ingredients: Makes 4 servings
1.5 lbs mini potatoes
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 C or more of Olive oil(will spend on your pan size)
1 qt Broth ( I used chicken broth from Kitchen Basics)
Directions:
1. Peel your potatoes. Add them to a large pot with the broth and boil about 15-20 minutes until they’re tender when you poke them with a fork.
2. While the potatoes are cooking preheat the oven to 400F. Add olive oil to a baking casserole dish. You need the oil to be about a finger tip deep.
3. Drain the potatoes and add them to a large mixing bowl. Toss the potatoes until the edges start to flake. Sprinkle the seasonings and mix until all of the potatoes are coated. Add the potatoes to the preheated oil.
4. Bake for 45-60 minutes, turning them every 15 minutes so they become crispy on all sides.
*Notes: Some of the potatoes may break and that’s ok. You can use those flaky pieces to coat the whole potatoes.
*You’ll know the preheated oil is ready because it will shimmer and be very fluid. When you add the potatoes to the casserole dish they should simmer a bit
