Aside from warm crusty bread, one of my favorite types of carbs are crispy potatoes of any shape or size. I recently bought a giant bag of red potatoes from Costco, determined to use them because they are so delicious! Last week we were running low on groceries, and I knew Matt would be getting home soon from work. I looked around the kitchen and eyed the red potatoes, instantly knowing what I would create out of them. Well, sort of. I knew they would be bite-sized, and crispy. But that was all I knew at the time. I also knew that my creation would evolve as I started cooking.
Our friends Chuck and Julie invited us over for dinner a while back, and I remember them telling me that the secret to crispy potatoes is to par-boil them first. That’s all I remember from the conversation, so I guessed, and it didn’t disappoint! Here’s how my creation went (with a little insp. from Chuck & Julie). This recipe is fairly simple, and you can’t really go wrong. Feel free to improvise if you don’t have all the ingredients…make it your own, spice it how you want!
5-6 small-medium red potatoes (doesn’t have to be red)
1/4 cup flour 1 sprig fresh rosemary, de-stemmed and coarsely chopped (about 2 tablespoons..you can use dry if you don’t have fresh)
3+ tablespoons butter
First cut the potatoes in half, then quarters, just so they’re bite size. I like the skins on to give it color and extra bite. Boil the potatoes for about 3 minutes, making sure not to let them cook too much. drain and pat potatoes dry.
In a ziplock bag, combine flour, rosemary, and salt and pepper to taste. (I like lots of s&p)! The flour is meant to just BARELY coat the potatoes, so if you feel like using a little less, start out with just a few tablespoons of flour first. Put the potatoes in the flour mixture and shake until all lightly coated.
Line a baking pan with foil, and coat with cooking spray. Put potatoes on foil in an even layer. sprinkle any extra rosemary on top if you have any. Now don’t think I’m gross, but lightly spray the potatoes with cooking spray, just so the potatoes don’t dry out in the oven. It’s good, I promise. Then dot the potatoes with butter. It’s okay if not every single potato has butter on it. The butter will eventually melt and spread.
Bake at 400 degrees for 20-30 minutes. Halfway through cooking (about 15 minutes in) use a spatula to flip the potatoes. If you need to dot more butter on if they’re looking too dry, now’s your time!
You’ll know they’re done when they’re golden brown and crunchy on the outside, and deliciously tender on the inside. You can turn off your oven and leave them in there while your chicken is cooking on the stove! They’ll stay warm and crisp more that way!