Extra Crispy Potatoes
Ingredients
- 3 lbs gold potatoes, peeled and cut into quarters/sixths
- 1 ½ tsp baking powder (I use Otto's grain free, can sub ½ tsp baking soda)
- 1 tsp salt
- ¼ cup avocado oil or olive oil
- 2 cloves garlic, minced
- salt & pepper, to taste
Instructions
- Preheat your oven to 450° F and line a baking sheet with parchment paper.
- Heat a large pot of water on the stove until boiling.
- While the water heats, peel and chop potatoes into fourths or sixths depending on your potato size.
- Add salt & baking powder and the prepped potatoes to the boiling water. Bring the water back to a boil and cook the potatoes uncovered until fork tender (10 minutes or so).
- Drain the potatoes then return them to the empty pot. Mix them with a metal spoon to create some texture which will soon crisp in the oven.
- Toss the potatoes with oil, garlic, salt and pepper.
- Space out the potatoes on the parchment lined baking sheet and cook for 50 minutes, flipping twice troughout the bake time.
- Serve warm and enjoy!