These crispy and tender roasted potatoes will be your go-to potato recipe from now on. It’s simply the best technique for perfect results.
Editor’s Note: Naomi has shared a few great recipes here on BCP, starting with her famous Sufganiot. We also loved this fun Lava Cake and the ever popular Sweet and Tangy Pastrami (also great for Chanukah!). Naomi is also the source for lots of great challah tips, including how to adjust your dough for humid days, how much challah dough belongs in each pan, and can challah dough be made in advance?
We heard these potatoes, a recipe of Naomi’s, were so good too! So we asked her to share!
Since we’re always trying to simplify things we tried testing it out and seeing if we can skip the boiling stage. We’re sorry to say, but no. It’s not the same. These must be boiled first. (One quick shortcut that’s almost as good, is to place the potatoes, sliced, in a bowl. Cover with boiling water and let sit.)
So follow Naomi’s instructions and you’ll be rewarded with crunchy, cracking potatoes!
Now, let Naomi tell you about these:
Consider yourself warned: Once you pop, you can’t stop Crunchy Crackling Baby Red Potatoes
So basic. So simple. So tasty. So addictive!
I’ve never met a potato I didn’t like (sweet potatoes are a whole other story). These potatoes are the ultimate trifecta…crunchy, flavorful, and can be easily doubled and tripled (because 1 batch is never enough)
The trick is the boiling. It gives the potatoes that soft inside, allowing the outside to get crispy quicker.
Once they’re boiled, combine all the other ingredients in a bowl and mix.
By now, your potatoes should be cool enough to handle. Slice and add to the mixture.
Get them nicely coated!
Now, you’re finally at that roasting stage. Add them to your REAL baking sheet, cut side down.
Now you see why these are special. This is going to be your favorite go-to potato from now on.
It’s exactly the way you want them to be….perfectly crisp on the outside, soft and tender on the inside.
Crunchy Crackling Baby Red Potatoes
Ingredients
- 3 lbs baby red potatoes (2 bags Trader Joe's)
- 1 heaping tsp sweet paprika
- 1 ½ tsp kosher salt (add more or less to your preference)
- 4 tbsp dry parsley flakes
- 5 garlic cloves; crushed or 5 frozen cubes
- 1 heaping tbsp mayonnaise
- ½ cup oil
Instructions
- Boil potatoes until fork tender in salted water.
- Carefully drain. Cool completely, and then cut in half.
- Meanwhile, preheat oven to 375°F.
- Line a REAL metal baking sheet with parchment paper.
- In a large bowl, mix together spices, garlic, mayonnaise, and oil.
- Add potatoes and toss to coat. Transfer potatoes, cut side down, onto a baking sheet and bake for 25-30 mins. Turn potatoes over (they should be nice and roasted by now) and continue to bake until desired doneness. You can keep the potatoes cut side down longer if you want them darker and crispier.
How well do these reheat?
also wondering about that…
Can I prepare this a night before to bake the next day?
DEE-LIK-UOUS!!
You can boil in a 9×13 pan and then poke holes on bottom to drain in sink 🙂
You’re my kind of cook! Thanks for this idea!!
I made these last night and they were perfect!! They had that soft creamy inside which is the best part of baby potatoes and a great crisp on the outside! Will definitely make these again, thanks for sharing this recipe!!
Can I make them with Trader Joe’s mini sweet potatoes
Absolutely delicious!
I used regular baby potatoes instead of red because that’s what I had at home and they went down so well! A winner recipe!
I love that this recipe looks delish with no msg involved!
How does one wash potatoes to properly rid them of possible bugs issues?
I can’t find any kashrus website that says there is a specific procedure for bugs. I just scrub with a veggies brush if I’m keeping the peel on, some people soak and rinse. I am no Rabbi, so do your own research ofc!
https://www.star-k.org/articles/wp-content/uploads/bugchecking.pdf