Crispy Family Potatoes

40 mins
Serves 1
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Directions

  1. 1Peel the potatoes.
  2. 2Peel the potatoes.
  3. 3Peel the potatoes.
  4. 4Cut the peeled potatoes into large chunks.
  5. 5Cut the peeled potatoes into large chunks.
  6. 6Cut the peeled potatoes into large chunks.
  7. 7Bring a pot of water to a boil.
  8. 8Bring a pot of water to a boil.
  9. 9Bring a pot of water to a boil.
  10. 10Add about a teaspoon of baking soda and a hefty pinch of salt to the boiling water.
  11. 11Add about a teaspoon of baking soda and a hefty pinch of salt to the boiling water.
  12. 12Add about a teaspoon of baking soda and a hefty pinch of salt to the boiling water.
  13. 13Add the cut potatoes to the boiling water.
  14. 14Add the cut potatoes to the boiling water.
  15. 15Add the cut potatoes to the boiling water.
  16. 16Boil the potatoes until they are tender.
  17. 17Boil the potatoes until they are tender.
  18. 18Boil the potatoes until they are tender.
  19. 19Drain the cooked potatoes.
  20. 20Drain the cooked potatoes.
  21. 21Drain the cooked potatoes.
  22. 22Transfer the drained potatoes to a bowl.
  23. 23Transfer the drained potatoes to a bowl.
  24. 24Transfer the drained potatoes to a bowl.
  25. 25Toss the potatoes in the bowl until the outside breaks apart and forms a slurry.
  26. 26Toss the potatoes in the bowl until the outside breaks apart and forms a slurry.
  27. 27Toss the potatoes in the bowl until the outside breaks apart and forms a slurry.
  28. 28Season the potatoes with salt and drizzle with a bit of oil.
  29. 29Season the potatoes with salt and drizzle with a bit of oil.
  30. 30Season the potatoes with salt and drizzle with a bit of oil.
  31. 31Lay the prepared potatoes flat on a parchment-lined sheet tray.
  32. 32Lay the prepared potatoes flat on a parchment-lined sheet tray.
  33. 33Lay the prepared potatoes flat on a parchment-lined sheet tray.
  34. 34Roast the potatoes in the oven at 400°F (200°C) for about 40 minutes, turning them halfway through.
  35. 35Roast the potatoes in the oven at 400°F (200°C) for about 40 minutes, turning them halfway through.
  36. 36Roast the potatoes in the oven at 400°F (200°C) for about 40 minutes, turning them halfway through.
  37. 37Finely chop the cilantro, including the stems.
  38. 38Finely chop the cilantro, including the stems.
  39. 39Finely chop the cilantro, including the stems.
  40. 40Finely chop the parsley, including the stems.
  41. 41Finely chop the parsley, including the stems.
  42. 42Finely chop the parsley, including the stems.
  43. 43Put on gloves before handling the pickled chilies.
  44. 44Put on gloves before handling the pickled chilies.
  45. 45Put on gloves before handling the pickled chilies.
  46. 46Finely chop the pickled chilies.
  47. 47Finely chop the pickled chilies.
  48. 48Finely chop the pickled chilies.
  49. 49Add the chopped cilantro, parsley, and chilies to a mixing bowl.
  50. 50Add the chopped cilantro, parsley, and chilies to a mixing bowl.
  51. 51Add the chopped cilantro, parsley, and chilies to a mixing bowl.
  52. 52Grate in 2 cloves of garlic into the herb mixture.
  53. 53Grate in 2 cloves of garlic into the herb mixture.
  54. 54Grate in 2 cloves of garlic into the herb mixture.
  55. 55Add sherry vinegar to taste.
  56. 56Add sherry vinegar to taste.
  57. 57Add sherry vinegar to taste.
  58. 58Pour in enough olive oil to slightly cover the herbs.
  59. 59Pour in enough olive oil to slightly cover the herbs.
  60. 60Pour in enough olive oil to slightly cover the herbs.
  61. 61Season the sauce with salt.
  62. 62Season the sauce with salt.
  63. 63Season the sauce with salt.
  64. 64Remove the crispy potatoes from the oven.
  65. 65Remove the crispy potatoes from the oven.
  66. 66Remove the crispy potatoes from the oven.
  67. 67Add the crispy potatoes to a large bowl.
  68. 68Add the crispy potatoes to a large bowl.
  69. 69Add the crispy potatoes to a large bowl.
  70. 70Pour the herb and chili sauce over the potatoes.
  71. 71Pour the herb and chili sauce over the potatoes.
  72. 72Pour the herb and chili sauce over the potatoes.
  73. 73Toss the potatoes with the sauce until evenly coated.
  74. 74Toss the potatoes with the sauce until evenly coated.
  75. 75Toss the potatoes with the sauce until evenly coated.
  76. 76Serve the crispy family potatoes in a bowl.
  77. 77Serve the crispy family potatoes in a bowl.
  78. 78Serve the crispy family potatoes in a bowl.

Ingredients

  • potatoes
  • potatoes
  • potatoes
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • pinch salt
  • pinch salt
  • pinch salt
  • oil
  • oil
  • oil
  • 0.5 cup chopped parsley
  • 0.5 cup chopped parsley
  • 0.5 cup chopped parsley
  • 0.5 cup chopped cilantro
  • 0.5 cup chopped cilantro
  • 0.5 cup chopped cilantro
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 3 pickled chilis
  • 3 pickled chilis
  • 3 pickled chilis
  • sherry vinegar
  • sherry vinegar
  • sherry vinegar
  • salt
  • salt
  • salt
  • olive oil
  • olive oil
  • olive oil

Equipment

potvegetable peelercutting boardknifebowlsheet trayspoongrater

Tips

  • Potatoes are cheap and readily available.
  • You can use any herbs you have, such as dill or mint.
  • The stems of the herbs taste good and can be chopped with the leaves.
  • If you have the "soap gene" for cilantro, substitute other herbs.
  • Overcooking the outside of the potato will create a slurry for a crispier texture.
  • Roast potatoes at 400 de Fahrenheit for about 40 minutes, turning them halfway through.
  • Season the sauce to taste with salt before serving with the potatoes.
  • Be careful with hot potatoes when tossing to create the slurry.