Crispy New Potatoes

I’m always in search of a method to make crispy new potatoes without actually frying them. My daughter Lindsey taught me this technique to make super crispy potatoes.

Crispy New Potatoes

2 pounds new potatoes
2-3 tablespoons olive oil
Old Bay Seasoning, paprika, garlic powder, to taste
Kosher Salt and freshly ground pepper, to taste
2 tablespoons chopped fresh rosemary leaves 

Wash potatoes. Cut in half or in thirds if extra-large. Fill a stockpot with water halfway full. Add 1 tablespoon kosher salt to water. Add potatoes and bring to a boil then cook until tender. Drain. Pour potatoes back in stockpot. Stir with a spoon roughing up the potatoes but not mashing them. (The rough parts  and broken bits will get will get extra crispy.)

Add oil and stir. Transfer potatoes to a foil lined rimmed sheet pan sprayed with non-stick spray. Place potatoes in a single layer. Sprinkle lightly with each seasoning. Bake 450ºF for 20 minutes. Potatoes should be light brown. Turn oven off then leave in oven 10 minutes. Potatoes will be golden brown and become even more crispy. Remove from oven and enjoy! Makes 6 servings.

Published in The News and Neighbor on October 21, 2020.

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