Directions
- 1Peel the potatoes.
- 2Cut the peeled potatoes into large chunks.
- 3Bring a pot of water to a boil.
- 4Add about a teaspoon of baking soda and a hefty pinch of salt to the boiling water.
- 5Add the cut potatoes to the boiling water.
- 6Boil the potatoes until they are tender.
- 7Drain the cooked potatoes.
- 8Transfer the drained potatoes to a bowl.
- 9Toss the potatoes in the bowl until the outside breaks apart and forms a slurry.
- 10Season the potatoes with salt and drizzle with a bit of oil.
- 11Lay the prepared potatoes flat on a parchment-lined sheet tray.
- 12Roast the potatoes in the oven at 400°F (200°C) for about 40 minutes, turning them halfway through.
- 13Finely chop the cilantro, including the stems.
- 14Finely chop the parsley, including the stems.
- 15Put on gloves before handling the pickled chilies.
- 16Finely chop the pickled chilies.
- 17Add the chopped cilantro, parsley, and chilies to a mixing bowl.
- 18Grate in 2 cloves of garlic into the herb mixture.
- 19Add sherry vinegar to taste.
- 20Pour in enough olive oil to slightly cover the herbs.
- 21Season the sauce with salt.
- 22Remove the crispy potatoes from the oven.
- 23Add the crispy potatoes to a large bowl.
- 24Pour the herb and chili sauce over the potatoes.
- 25Toss the potatoes with the sauce until evenly coated.
- 26Serve the crispy family potatoes in a bowl.
Ingredients
- potatoes
- 1 tsp baking soda
- pinch salt
- oil
- 0.5 cup chopped parsley
- 0.5 cup chopped cilantro
- 2 cloves garlic
- 3 pickled chilis
- sherry vinegar
- salt
- 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.
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