The key to fluffy and Crispy potatoes is to boil them first and then bake or fry them. It takes a bit more effort, but they are totally worth it. When we have tiny new potatoes in season I like to smash them into little patties before I roast them…it’s so much fun!
You can alter the recipe however you’d like. I make a vinegar & mustard marinade for the potatoes…let your pantry guide you!
What you need:
- 1 ½ pounds new potatoes, washed & skins on
- ½ cup sunflower oil
- Tablespoon Mustard
- ¼ cup arizona berry or red wine vinegar
- Salt & Pepper
- Herbs de Provence, or other herbs
Heat oven to 425 F
Meanwhile, cover your potatoes with 2 inches of water in a pot with cold water. *Starting with cold water helps the potatoes to cook evenly.* Salt generously and bring to the boil. Cook for about 10-20 minutes until tender but not falling apart. Drain and pour onto baking sheet.
Whisk together the other ingredients for the marinade. Using the bottom of a glass, smash each spud so it’s a flat pattie. Spoon half of the marinade over all the potatoes and bake for 15 minutes. Flip each spud over, glaze with more marinade ,and cook for another 10-15 minutes until crispy!
These are delicious on their own, but are a great topping for salad or a side to a late summer burger. This recipe will become your go to!