These potatoes make a regular appearance at our house. It’s a wonderful alternative to mashed or baked potatoes. I’ve been making them for years…mainly because I love a potato, and a crispy crunch. My boys might say this is their favorite, go-to potato dish. Incredibly easy to make and an ideal accompaniment to beef, chicken, or fish. Left overs make a superb addition to a breakfast burrito mix of eggs, cheese, salsa and bacon or sausage. In fact, I plan ahead on that and make a double batch to toss up the breakfast burritos later in the week.
It’s an easy steam in the oven, tucked away in an aluminum foil packet, when fork tender, finish it off by crisping it up in a hot skillet or griddle. I always add chunks of onion and garlic to roast & marry up with the spuds in the oven, this adds a depth of flavor. Browning in the skillet is easy, when nearly done and on the plate, I top off with whatever I have on hand and what I’m in the mood for….butter or margarine, herbs, grated cheese, bacon bits, chopped green onion, salt & pepper….whatever you like! To serve, they are perfect as is, or you can guild the lily with a dollop of sour cream or salsa, maybe steak sauce if you’re having these with a sirloin. So easy, so home-made and so yummy!!
Perfect Crispy Potatoes
- 8 medium red potatoes, or a combination of mixed heirloom potatoes. Cut into 3 inch chunks.
- 3 large cloves garlic, smashed to peel the skins off
- 1 large onion, chopped
- 2 tablespoons olive oil
- Turn on the oven to 400 degrees. Take out a large baking sheet and place a large sheet of aluminum foil on the sheet.
- In the middle of the foil on the baking sheet, place the potatoes, the skinned garlic, onion and drizzle the olive oil on top. Cover with another sheet of foil and crimp up the edges to make a sealed packet. Bake for 20 minutes, test with a fork for tenderness, if needed, place back in the oven for another 10 minutes.
- When fork tender, remove from oven and heat a large skillet or grilling pan on the stove over medium high. When hot, add a drizzle of olive oil and a dollop of butter, swirl around until the pan is coated, then add the potatoes, giving each one a space that will allow you to slightly press or smash them down with a bit of extra room to breath.
- Once the potatoes are added to the skillet, scatter the onions/garlic on top and press each potato down with the bottom of your spatula, a drinking glass, jar, or masher. Crisp until golden brown then flip to the other side and crisp.
- Remove to serving plate, top with garnish of parsley if you like, an additional dollop of butter, shredded cheese, bacon bits, or green onion.
- Be sure to save the left overs to add to a breakfast burrito mix later in the week!