Crispy Potatoes, By Popular Demand
Sheesh, you guys. I get it, the potatoes are bomb. Can’t a girl keep some secrets?
If you’re confused, recently I helped out for my friend Eric’s birthday and apparently the potatoes that I’ve served a zillion times were a hit and the Jersey girls all want me to dish on this dish. So, without further ado, here it is:
Crispy Potatoes Over Sour Cream, with Chili Crisp
Ingredients:
Yukon Gold Potatoes (no substitute, and don’t just use “yellow potatoes”). Get small ones.
Yellow Onion (I didn’t actually use them this time, but normally do)
Rosemary
Decent but not expensive Olive Oil
Maldon Sea Salt and Fresh Black Pepper (kosher salt for water)
Good Sour Cream or Crème Fraîche
Chili Crisp (so many varieties available, I like Fly By Jing - choose your spicy level)
Method:
Boil the potatoes whole with skin in salted water on until they can be pierced with a fork.
Saute onions in olive oil until at least golden, or all the way to caramelized depending on your preference. Set aside.
Either cut the potatoes into quarters or smash them with the back of a glass. If you cut them, toss them around a little to rough up the exterior. Toss them in olive oil till well coated. Arrange them on a parchment-lined baking sheet so they do not touch. Bake in a 475º oven until pretty damn crispy.
Remove the potatoes and toss with the onions, rosemary, sea salt and pepper. Return to the baking sheet, spread out and bake again until they are insanely crispy. Don’t be shy.
Spread sour cream or crème fraîche if you’re fancy on the bottom of your serving tray and sprinkle a little sea salt. Put your crispy potatoes on top. Drizzle your chili crisp to your liking and serve to your ravenous guests who will eat all of them before anything else and leave the platter empty. So make double what you expect to be eaten.
Notes:
Potatoes matter, salt matters, quality dairy matters. Don’t skimp.
The process is just like a quality French fry. Boiling makes the interior soft. Frying (or baking on high heat in this case) gives the first crunchy crust. Doing it a second time, doubles the crunch.
Be patient and let them crisp up.
I prefer the smashed ones but for larger groups, the cuts ones work fine. Smashed gives you more texture and various sized-bits.
