My favorite thing about cooked potatoes is the crispy outside. Growing up, my dad would often fry crispy potatoes in a cast-iron skillet. I always tried to pick out the potatoes with the most crisp edges. Then I would add a generous amount of salt to my potatoes before devouring them. I don't add salt to a lot of my foods, but crispy potatoes need their salt!
This version of crispy potatoes is a little healthier than my dad's because it's baked, not fried. The result is a perfectly crisp exterior and a fluffy interior. The potatoes are coated with salt before they're baked, giving them a wonderful crunch.
Baked Crispy Potatoes
You will need:
2 large potatoes (I used russet)
2 Tablespoons olive oil
1 Tablespoon sea salt
1. Wash and dry potatoes. Slice into 1/4" thick slices.
2. In a Ziploc bag, combine olive oil, sea salt, and potato slices.
3. Seal the bag and carefully shake it until the potatoes are covered in a starchy paste, about 2 minutes.
4. Place potatoes, in a single layer, on a baking sheet.
5. Bake at 450 for 20 minutes, until the bottoms of the potatoes turn golden brown. Then flip the potatoes, return to oven, and bake another 10 minutes.
6. Remove potatoes from oven and sprinkle with additional salt, if desired.
What are some of your favorite childhood foods?