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.
Ingredients
Scale
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
Instructions
- Preheat the Oven: Set your oven to 450℉ and position the oven rack in the middle to ensure even baking of the potatoes.
- 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.
- 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.
- 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.
- 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.
- Arrange on Baking Sheet: Spread the potatoes out on a baking sheet in a single layer to ensure even roasting.
- 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.
- 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.
- 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.
- 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
