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Crispy Potatoes

Credit to: @veganhealthybowls (IG)
• • • • • •
New York, New York

🌱Most Crispy Potatoes 🥔🥔🥔🌱

Credit @cookingforpeanuts
✅Recipe: Peel and cut 4 medium yukon gold potatoes into about 1 1/2-inch pieces. ✅OPTIONAL:Soak in enough water to cover, plus 2 teaspoons salt, for 20 to 30 minutes. ✅Drain the potatoes. ✅Preheat the oven to 425F. ✅Boil about 5 cups water (or enough to cover the potatoes by 2-inches). Add 1 tablespoon salt, and the potato pieces. ✅Cook for about 7 minutes, or until the potatoes are just fork tender but still meet some resistance in the middle. ✅Drain the potatoes and transfer them back to the empty hot saucepan for about 30 seconds so they dry out. Give them a really good shake in the saucepan to rough them up and break up the outer layers. The outsides should look a bit messy. ✅ Transfer the potatoes back to the colander. ✅Use a large rimmed baking sheet that can fit the potatoes in a single layer without them touching. ✅Add enough olive oil to the baking sheet to cover the base. There should be a very thin layer of oil. Place the baking sheet with the oil into the oven at 425F for about 3 minutes, or until the oil shimmers but is below the smoke point. ✅Remove the baking sheet and place the potatoes onto the hot oil. Sprinkle with salt. Use a spatula to toss the potatoes in the oil until they are coated. (You can also add fresh herbs.)✅Roast the potatoes for 20 minutes without disturbing. ✅Toss the potatoes and roast for about another 10 minutes, or until crispy. ✅salt to taste. 
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