Super Crispy Potatoes

20 mins
Serves 1
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Directions

  1. 1Boil yellow potatoes in water with salt and baking soda.
  2. 2Boil yellow potatoes in water with salt and baking soda.
  3. 3Boil yellow potatoes in water with salt and baking soda.
  4. 4Boil until tender enough to be easily pierced with a knife.
  5. 5Boil until tender enough to be easily pierced with a knife.
  6. 6Boil until tender enough to be easily pierced with a knife.
  7. 7Strain the potatoes and transfer them to a mixing bowl.
  8. 8Strain the potatoes and transfer them to a mixing bowl.
  9. 9Strain the potatoes and transfer them to a mixing bowl.
  10. 10Toss potatoes in bowl to rough up surface.
  11. 11Toss potatoes in bowl to rough up surface.
  12. 12Toss potatoes in bowl to rough up surface.
  13. 13Add Parmesan cheese and butter, toss to coat evenly.
  14. 14Add Parmesan cheese and butter, toss to coat evenly.
  15. 15Add Parmesan cheese and butter, toss to coat evenly.
  16. 16Lay potatoes on a parchment-lined baking sheet, ensuring minimal contact.
  17. 17Lay potatoes on a parchment-lined baking sheet, ensuring minimal contact.
  18. 18Lay potatoes on a parchment-lined baking sheet, ensuring minimal contact.
  19. 19Bake in a 425°F (convection on) oven until golden and crispy.
  20. 20Bake in a 425°F (convection on) oven until golden and crispy.
  21. 21Bake in a 425°F (convection on) oven until golden and crispy.

Ingredients

  • 1 water
  • 1 water
  • 1 water
  • 1 spoonful salt
  • 1 spoonful salt
  • 1 spoonful salt
  • 1 pinch baking soda
  • 1 pinch baking soda
  • 1 pinch baking soda
  • 1 lb Yukon gold potatoes
  • 1 lb Yukon gold potatoes
  • 1 lb Yukon gold potatoes
  • 1 cup Parmesan cheese
  • 1 cup Parmesan cheese
  • 1 cup Parmesan cheese
  • 1 cup butter
  • 1 cup butter
  • 1 cup butter

Equipment

potwooden spoonwire skimmerknifemixing bowlgraterbaking sheetparchment paperspatulaoven