YEP THAT TASTED PURPLE HOW TO

Transfer the potatoes to the bowl and toss to coat. Meanwhile, in a large bowl, whisk together the oil, onion powder, garlic powder, ½ teaspoon salt and ¼ teaspoon black pepper. Drain the potatoes carefully and let them rest in the strainer for 30 seconds to allow excess moisture to evaporate. Reduce the heat to medium and simmer for 10 minutes, until a knife inserted into the center of a potato chunk slides in with little resistance. Add 1 tablespoon of salt and the baking soda and return to a boil. Line a large baking sheet with parchment paper.īring a large pot of water to a boil over high heat. These roasted potatoes offer the crunch of french fries straight from the oven.Ĥ-5 medium Russet potatoes, peeled and cut into 2- to 3-inch chunks (about 6 to 8 chunks per potato)ģ tablespoons mayonnaise, regular or kewpie mayonnaiseĬhopped fresh herbs, such as parsley, rosemary or thyme, optional for serving Shake those potatoes here and there for the last 20 minutes of cooking.

YEP THAT TASTED PURPLE HOW TO

I used 2 to 3 dashes of hot sauce, but you can use more or less to suit your tastes.Īdd it to your snack spread: How to make crispy honey garlic chicken wings Recipe: The ultimate roasted potatoes You can adjust the heat level in the sauce. It’s sweet, smoky and fiery - the perfect addition to these potatoes (and many other foods). My satiny sauce is a blend of mayonnaise, sweet and smoked paprika, hot sauce and garlic. Since we’re making crispy potatoes, I highly encourage you to make this quick-and-easy dip for serving on the side. But I’m wildly obsessed with my version of the sauce for Spanish potatoes.Īlso known as 'patatas bravas' (and patatas a la brava, and papas bravas), Spanish potatoes are fried white potatoes that are served with a spicy, mayo-based sauce. These crispy oven-roasted potatoes need no festooning. The key to a crispy roast potato is 'roughing them up.' A good shake that mashes some of the potato exterior helps a crunchy crust form. That starchy slurry on the outside of the potatoes is what crisps up in the oven. However, in this recipe, we want the exterior of each chunk to get mushy.

This serves a purpose - starting potatoes in cold water ensures that the exteriors don’t get mushy before the center is fork-tender. Most potato recipes that involve boiling water instruct you to add the potatoes to cold water before bringing the water to a boil. Make it a meal: How to make lemon chicken with basil-avocado cream How to make crispy, oven roasted potatoes You're on your way to making the best oven-roasted potatoes you'll ever eat. It’s the starch that browns up in the oven and creates that satisfying crunch.ĭon't forget to salt your water as well, because this helps season the potatoes from the inside out. When you add baking soda to your boiling water, you create an alkaline solution that breaks down the pectin in the potatoes and pushes the starch to the surface. Okay, now for the secret ingredient: Baking soda. Another benefit of bigger chunks? More of that velvety, creamy interior. That typically means cutting a Russet potato into 6 or 8 equal chunks. If your potatoes are cut into small chunks, they’ll fall apart when tossed around in a bowl. Either way, be sure to cut your potatoes into big chunks.

Yep that tasted purple