Crispy Potatoes
Serves 5
15 mins prep
75 mins cook
90 mins total
These Roasted Crispy Potatoes are so full of flavor and the sauce,👌 chef's kiss! It's the perfect mix of spice, sweet and tang to dip your perfectly crunchy potato in.
Preheat your oven to 450℉ with your rack in the middle.
Add peeled and cubed potatoes to a pot and cover with cold water. Add the kosher salt and baking soda.
Add the pot to the stove and boil the potatoes for about 12-15 minutes, until knife tender.
Strain the potatoes and let sit in the strainer on top of the pot (so water doesn't get everywhere) to steam/dry out for 5 minutes.
Add them to a bowl with the olive oil, clarified butter and seasoned salt. Mix VERY vigorously to get the rough edges.
Spread on a baking sheet.
Bake at 450°F on the middle rack. Bake for 30 minutes and then flip them around. Bake for 30-45 minutes more until fully golden and crispy, tossing them every 15 minutes.
Mix the mayo, honey, salsa macha, rice vinegar and salt. Whisk well.
Grate some parmesan on the potatoes, add a bit more salt if needed and top with the parsley and chives.
Serve with the sauce and that is it!
