Serves 1
Directions
- 1Par-boil the Russet potatoes.
- 2Add baking soda to the boiling water while par-boiling.
- 3Drain the potatoes and shake them in a colander to create craggy edges.
- 4Pat the potatoes dry before frying.
- 5Fry the potatoes in neutral oil.
- 6Season the fried potatoes with salt, black pepper, and optional garlic powder after frying.
- 7Garnish with fresh herbs like parsley or chives.
Ingredients
- 1.5 lbs Russet potatoes
- 8 cups water
- 0.5 tsp baking soda
- 1 tbsp salt
- 3 tbsp neutral oil (like canola or avocado)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp garlic powder
- Fresh herbs for garnish (parsley or chives)
Equipment
colander
Tips
- Par-boiling guarantees a creamy interior and prevents uneven cooking.
- A tiny bit of baking soda in the boiling water breaks down the surface for extra crispiness and boosts browning.
- Draining and shaking the potatoes in a colander creates craggy edges that fry up ultra-crispy.
- Pat potatoes dry before frying to maximize browning and prevent oil splatter.
- Season potatoes AFTER frying for the crispiest crust, so they brown instead of steaming.
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