Crispy Breakfast Potatoes

Name: Crispy Breakfast Potatoes
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 2.2 lb (1 kg) yellow flesh potatoes, peeled and cut into large dice; 8 cups (2 litres) water; 1 tsp salt; 1 tsp baking soda (see note); 1/3 cup (75 ml) olive oil or vegetable oil

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Preparation 15 min
Cooking 1 h 10 min
Servings 4

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2.2 lb (1 kg) yellow flesh potatoes, peeled and cut into large dice
- 8 cups (2 litres) water
- 1 tsp salt
- 1 tsp baking soda (see note)
- 1/3 cup (75 ml) olive oil or vegetable oil

Preparation

- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a pot, combine the potatoes, water, salt and baking soda. Bring to a boil. Simmer for 8 minutes. Drain and shake gently to slightly break up the surface of the potatoes.
- Spread the potatoes out on the baking sheet and coat with the oil. Season with salt and pepper.
- Bake for 45 minutes or until the potatoes are golden and crispy, stirring them twice during cooking. Transfer to a serving bowl (see note).

Note from Ricardo

Baking soda makes the water alkaline, which breaks down the pectin, a substance that keeps the cell walls of the potatoes intact. The result here is that the surface of the potatoes becomes rough, rich in starch and almost floury, which will help the oil cling to the surface. This produces potatoes that are super crispy on the outside and super soft on the inside.

Feel free to add herbs or spices of your choice.

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Crispy Breakfast Potatoes

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Ingredients

Preparation

Note from Ricardo

Personal Note