1Boil yellow potatoes in water with salt and a little baking soda until they are tender enough to pierce easily with a knife. This takes about 8 minutes depending on the size of the potato chunks.
2Boil yellow potatoes in water with salt and a little baking soda until they are tender enough to pierce easily with a knife. This takes about 8 minutes depending on the size of the potato chunks.
3Boil yellow potatoes in water with salt and a little baking soda until they are tender enough to pierce easily with a knife. This takes about 8 minutes depending on the size of the potato chunks.
4Strain the boiled potatoes and transfer them to a mixing bowl.
5Strain the boiled potatoes and transfer them to a mixing bowl.
6Strain the boiled potatoes and transfer them to a mixing bowl.
7Toss the potatoes in the bowl to rough up their surface and create a mashed-like texture.
8Toss the potatoes in the bowl to rough up their surface and create a mashed-like texture.
9Toss the potatoes in the bowl to rough up their surface and create a mashed-like texture.
10Add Parmesan cheese and butter to the potatoes and toss them well to coat evenly.
11Add Parmesan cheese and butter to the potatoes and toss them well to coat evenly.
12Add Parmesan cheese and butter to the potatoes and toss them well to coat evenly.
13Lay the potatoes out on a parchment-lined baking sheet, ensuring they are spaced out with minimal touching.
14Lay the potatoes out on a parchment-lined baking sheet, ensuring they are spaced out with minimal touching.
15Lay the potatoes out on a parchment-lined baking sheet, ensuring they are spaced out with minimal touching.
16Bake in the oven at 425°F (with convection on) or in an air fryer until perfectly golden and crispy.
17Bake in the oven at 425°F (with convection on) or in an air fryer until perfectly golden and crispy.
18Bake in the oven at 425°F (with convection on) or in an air fryer until perfectly golden and crispy.
Baking soda is alkaline, which breaks down pectin (the glue that holds potato cells together) to create tiny ridges and rough edges on the surface, increasing surface area for crispiness.
Tossing the boiled potatoes in a bowl will rough up the surface and create a mashed-like texture, further increasing surface area for maximum crispiness.
Ensure potatoes are spaced out on the baking sheet with minimal touching to allow hot oven air to hit as much of the surface as possible.
Microplaned Parmesan cheese is optional but adds more flavor and surface area for crisping.