Crispy Tex-Mex Potatoes (Whole 30)

Okay y’all. I have some exciting news! This is the best way I have ever found to make crispy potatoes! The technique is something I learned from Serious Eats and this is my spin with it.  I admire people who are are naturally “sciency” but I turn into a fan if they utilize their smarts to make my food taste good. Well, I am a huge fan of all the work J. Kenji López- did in uncovering the secret of crispy roast potatoes. You can geek out over all the details here.

Or you can head straight to the kitchen and start peeling potatoes.

You’ll boil your diced potatoes and drain them.

You’ll roughly toss with seasonings.

Then you will fight impatience like you’re two again while they roast. And when they are crispy and golden on the outside and tender on the inside, you’ll feast.

Crispy Tex-Mex Potatoes

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• Author: Come Sit At The Table
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 2-4 servings 1x
• Category: Side Dish
• Cuisine: Tex-Mex

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Description

Crispy, CRISPY, tex-mex seasoned roasted potatoes.

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Ingredients

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• 1.5 lb golden potatoes, peeled and cut into 1.5 in cubes
• 1/8 teaspoon baking soda
• 1 tablespoon sea salt
• 1 tablespoon olive oil
• 1/4 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• Few grinds of black pepper

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Instructions

1. Preheat the oven to 450 degrees F.
2. Mix the last 6 ingredients in a large bowl and set aside.
3. Bring four cups of water and the tablespoon of sea salt to a boil. When water is boiling, put in the potatoes and the baking soda.
4. Boil until potatoes are fork tender but not falling apart when pierced with a fork (About 8 minutes).
5. Strain the potatoes and don’t be afraid of roughing up the edges of the potatoes. Toss with the spice and olive oil mix. Again, you don’t need to be too gentle here.
6. Spread the potatoes out on a parchment paper lined baking sheet (give them room! I had to use two baking sheets.)
7. Bake for 12 minutes without moving them, then using a thin spatula to help any stuck potatoes, shake the pan and turn potatoes. Check close to 20 minutes giving a few more shakes until the potatoes are golden brown and crispy (time will vary based on the size of the cut).
8. Add more salt if needed and serve immediately!

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