“Crispy fries” – that might be the most loved phrase in the English language. Most of us save on real crisps for restaurant meals, where deep fryers and oil tanks can be used. My personal favorites are made by my British mother-in-law, who is British. She makes her super crispy baked potatoes in the oven and I gobble them up whenever I’m at her house. Although she explained the exact steps to me many times, I never spoke out rather same.
After years of experimenting, I finally came up with my own signature crispy potato recipe. They are roasted on a pan cast iron pan, and it’s a simple technique that makes for the most flavorful, crunchy, and caramelized golden potatoes you’ll ever make. Read on for my amazing methods – they only require 4 ingredients!)
Tips for Crispy Potatoes
This is exactly how I make super crispy potatoes on the stove. After trying this method, you may never bake them again!
Heat your pan
Here’s a great little secret that works for any vegetables where you want the fawn edges. Make sure your pan is hot and nice before you put the potatoes in. Preheating the pan will sizzling and golden brown on the outside of the potatoes as they touch the hot pan.
Don’t crowd the pan
Here’s the bottom line: in order for your potatoes to crisp up, your potatoes must be in contact with the hot surface of the pan. What this means: don’t freeze the pan – your potatoes should be evenly spread. Too many potatoes for your pan? Cook them in two batches.
Patient
Potatoes must have maintain exposed to heat, so you want to let them sit still for fullness 10 minutes before flipping them. Yes, this will feel like a long time and you will think the potatoes are burning. But the key to these potatoes is to let them develop a dark golden brown skin on one side before turning them off, resulting in the crisp, almost potato-chip-like quality we’re after.
What kind of potatoes should I use?
For this recipe, I love the small potatoes and the baby potatoes both work great in this dish. I also love that they don’t require any peeling and (depending on their size) can only need to be halved. Since potatoes are a dense vegetable and take longer than other vegetables to cook, small potatoes can be fully cooked in a pan until the outside is golden and crispy.
Why aren’t my potatoes crispy?
A few culprits that could stand in the way of you and the crisps of your dreams:
- Did you use enough fat? I definitely made a mistake by omitting the EVOO, but for this recipe you have to love the real crisps! You’ll want to coat each potato thoroughly with oil, which helps brown, caramelize, and absorb the rich flavor you’re after.
- Was your pan really hot before you put the potatoes in? You want to give it plenty of preheating time to get that pancake!
- Are you tempted and move the potatoes around before they make a crust? It’s also a no-no. Patient! If your potatoes stick to the pan, let them sit for another minute to form a crust then release from the pan when ready.
What to eat with crispy baked potatoes?
These crisps are vegan and gluten-free, so they make the perfect side dish to any meal to accommodate any dietary requirement (except low-fat, haha. ) Here are a few main dishes that I like to serve them with:
Look up the recipe and if you make these crisps, be sure to leave a comment and tag us on Instagram!
