Description
Crispy, CRISPY, tex-mex seasoned roasted potatoes.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 450 degrees F.
- Mix the last 6 ingredients in a large bowl and set aside.
- 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.
- Boil until potatoes are fork tender but not falling apart when pierced with a fork (About 8 minutes).
- 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.
- Spread the potatoes out on a parchment paper lined baking sheet (give them room! I had to use two baking sheets.)
- 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).
- Add more salt if needed and serve immediately!