Extra Crispy Fried Potatoes

Ok, ok! I know these aren’t the ~healthiest~ but I love a good fried potato and they are good for your souls health! I really like these for breakfast or in tacos but they could really be dressed up anyway. They are so simple and WAY quicker then frying them directly in the pan.

These tats are cooked twice; first they’re boiled in baking soda + water, and then they are pan fried. The baking soda reduces the cooking time by softening the potatoes faster and also helps them to crisp up quicker! Flavor them anyway you please, but I think smoked paprika and chili powder really sell ’em (they’re also my favorite spices though).

In the picture below I topped the potatoes with grilled veggies, guacamole, and a herb cream I made from some homemade yogurt. But really they don’t need any toppings to be delicious, so do as you please!

Ingredients

• 1 russet potato – cubed (1 potato = 1 serving, for me at lease)
• 2 tbsp. baking soda
• 6 cups water
• 1 tbsp. neutral oil (canola, peanut, vegetable, etc.)
• salt, pepper, and seasonings to taste

Instructions

1. bring 6 cups water to a rolling boil and add in baking soda
2. drop in cubed potatoes and boil for 10 to 15 minutes, potatoes will become more yellow and should be soft but not mashable
3. drain potatoes, do not rinse or spray!! You will lose all the good crispy potential
4. heat oil in a skillet over medium and add in drained potatoes and desired seasoning, cook 5 minutes covered
5. Uncover and cook an additional 5 minutes or until desired crispiness is achieved
6. Serve with your favorite sauce or toppings, or just plain!

Enjoy!