Crispy Baked Potatoes with Herb-Parmesan and Spicy Mayo Sauce Recipe

Introduction

Crispy potatoes are a classic comfort food with a perfect golden crust and tender inside. This recipe combines boiling and roasting techniques to achieve extra crunch and flavor. Serve them with a zesty honey-salsa macha mayo for a tasty twist.

Ingredients

• 4-5 large russet potatoes, peeled and cubed (about 1 ½ inch pieces)
• ¾ tsp baking soda
• 1 tbsp kosher salt
• 3-4 tbsp clarified butter
• 3-4 tbsp olive oil
• Seasoned salt, to taste
• 2 tbsp parsley, chopped
• 2 tbsp chives, chopped
• Parmesan cheese, to taste
• ¼ cup mayonnaise
• 1 tsp honey
• 1 tbsp salsa macha
• 1 ½ tsp rice vinegar

Instructions

1. Step 1: Preheat your oven to 450°F and position the rack in the middle.
2. Step 2: Place the peeled and cubed potatoes in a pot and cover with cold water. Add the kosher salt and baking soda to the water.
3. Step 3: Bring the pot to a boil and cook the potatoes for 12-15 minutes, until they are knife-tender.
4. Step 4: Drain the potatoes and let them sit in the strainer over the pot for 5 minutes to steam and dry out.
5. Step 5: Transfer the potatoes to a bowl and add olive oil, clarified butter, and seasoned salt. Mix very vigorously to create rough edges on the potatoes.
6. Step 6: Spread the potatoes evenly on a baking sheet.
7. Step 7: Bake at 450°F on the middle rack for 30 minutes. Flip the potatoes, then bake for another 30 to 45 minutes until golden and crispy, tossing every 15 minutes.
8. Step 8: In a small bowl, whisk together mayonnaise, honey, salsa macha, rice vinegar, and a pinch of salt to make the sauce.
9. Step 9: Grate Parmesan over the crispy potatoes, add more seasoned salt if desired, and sprinkle with chopped parsley and chives.
10. Step 10: Serve the potatoes hot with the honey-salsa macha mayo on the side.

Tips & Variations

• Use clarified butter for a higher smoke point and richer flavor without burning.
• Mixing the potatoes vigorously before roasting helps create extra crispy edges.
• Substitute salsa macha with smoked paprika or chili flakes for a different spicy kick.
• Try adding garlic powder or fresh minced garlic to the olive oil mixture for extra aroma.

Storage

Store leftover crispy potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 400°F for 10-15 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet potatoes work best for crispiness due to their high starch content, but Yukon Gold can also be used for a creamier texture.

What is salsa macha?

Salsa macha is a Mexican chili oil made with dried chilies, nuts, and oil. It adds smoky, spicy, and nutty flavors to dishes. You can find it in specialty stores or make your own at home.

Crispy Baked Potatoes with Herb-Parmesan and Spicy Mayo Sauce Recipe

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★★★★★

5 from 118 reviews

• Author: lilan
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x

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Description

These Crispy Potatoes are perfectly golden and crunchy on the outside, tender on the inside, enhanced with a flavorful mix of clarified butter and olive oil. Boiled with baking soda and kosher salt to soften the edges before baking ensures the ultimate crispiness. Served with a zesty, slightly sweet mayonnaise-based salsa macha sauce and topped with fresh parsley, chives, and Parmesan, this recipe is a delicious and easy-to-make side dish perfect for any occasion.

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Ingredients

Scale 1x2x3x

Potatoes and Seasonings

• 4–5 large russet potatoes, peeled and cubed into 1½ inch pieces
• ¾ tsp baking soda
• 1 tbsp kosher salt
• 3–4 tbsp clarified butter
• 3–4 tbsp olive oil
• Seasoned salt, to taste
• 2 tbsp parsley, chopped
• 2 tbsp chives, chopped
• Parmesan cheese, to taste

Salsa Macha Sauce

• ¼ cup mayonnaise
• 1 tsp honey
• 1 tbsp salsa macha (homemade or store-bought)
• 1½ tsp rice vinegar
• Salt, to taste

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Instructions

1. Preheat the Oven: Set your oven to 450℉ and position the oven rack in the middle to ensure even baking of the potatoes.
2. Prepare Potatoes for Boiling: Place peeled and cubed potatoes into a large pot. Cover them with cold water and add kosher salt and baking soda to the water to help soften the potatoes and encourage crispness.
3. Boil Potatoes: Bring the pot to a boil on the stove and cook the potatoes for 12-15 minutes until they are tender when pierced with a knife.
4. Drain and Steam: Strain the potatoes in a colander and let them sit over the pot for about 5 minutes to allow excess moisture to steam off and dry, which aids in crispiness.
5. Toss with Fats and Seasoning: Transfer the potatoes to a bowl. Add olive oil, clarified butter, and seasoned salt. Vigorously toss to coat the potatoes evenly and rough up the edges, which helps create a crisp crust.
6. Arrange on Baking Sheet: Spread the potatoes out on a baking sheet in a single layer to ensure even roasting.
7. Bake Potatoes: Place the baking sheet in the preheated oven. Bake for 30 minutes, then flip the potatoes. Continue to bake for an additional 30-45 minutes, tossing every 15 minutes, until golden brown and crispy.
8. Prepare the Sauce: While the potatoes bake, whisk together mayonnaise, honey, salsa macha, rice vinegar, and a pinch of salt until smooth and well combined.
9. Finish and Garnish: Once potatoes are crispy, grate Parmesan cheese over them, sprinkle with additional salt if desired, and top with chopped parsley and chives.
10. Serve: Serve the crispy potatoes warm alongside the prepared salsa macha sauce for dipping or drizzling for extra flavor.

Notes

• Use russet potatoes for best results as they have a high starch content, which helps with crispiness.
• The baking soda in the boiling water helps break down the potato surface to create rough edges that crisp up nicely when roasted.
• If you don’t have clarified butter, you can substitute with unsalted butter, but clarified butter has a higher smoke point and adds richness.
• Adjust the seasoning salt according to your taste preference for saltiness and spice.
• Salsa macha can be homemade or store-bought; it’s a smoky, spicy chili oil that adds great flavor to the sauce.
• Make sure to toss the potatoes gently but thoroughly to coat evenly with fat and to create textured surfaces before baking.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: crispy potatoes, roasted potatoes, baked potatoes, potato side dish, salsa macha sauce, crispy potato recipe