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Crack Potatoes

Crack Potatoes
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Crack potatoes are a quick and easy snack or side dish featuring golden, ultra-crispy outsides and soft, fluffy insides. Made with simple kitchen staples, this recipe uses a unique parboiling and roughing up technique combined with baking or frying to deliver addictive texture and rich flavor in under 30 minutes.

Ingredients

Scale

Main Ingredients

  • 4 large starchy potatoes (Russets or Yukon Gold), peeled if preferred and cut into chunks or wedges
  • 3–4 tablespoons neutral oil (vegetable or canola oil)
  • 1/4 teaspoon baking soda or baking powder (a small pinch)
  • 1 teaspoon salt, plus more for seasoning after cooking

Optional Seasonings

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Fresh herbs (rosemary, thyme, parsley) for tossing after cooking
  • Cayenne pepper or chili flakes for spice
  • Grated Parmesan or cheddar cheese for sprinkling after baking
  • Nutritional yeast for vegan cheesy flavor

Instructions

  1. Choose and Prepare Potatoes: Start with high-starch potatoes like Russets or Yukon Golds for the best crispy texture. Peel them if you prefer, then cut into evenly sized chunks or wedges to ensure uniform cooking.
  2. Parboil the Potatoes: Place your potato pieces in boiling salted water and cook for about 8 to 10 minutes until they’re just tender but not falling apart. This step softens the insides while preparing the surface for that perfect crunch.
  3. Drain and Rough Up the Surface: Drain the potatoes well and give them a good shake in the pot or colander. This roughs up their edges slightly, creating more crispy edges once cooked. Toss them with a pinch of baking soda or baking powder at this point to intensify crispiness.
  4. Heat the Oil: While potatoes dry, heat a generous amount of neutral oil in a deep pan or skillet over medium-high heat. The oil needs to be hot enough to sizzle the potatoes immediately but not so hot that it burns.
  5. Fry or Roast Until Golden and Crispy: Carefully add potatoes to the hot oil without overcrowding, giving each piece room to crisp. Fry for 6-10 minutes, turning occasionally until a deep golden crust forms. Alternatively, spread evenly on a lined baking sheet, drizzle with oil, and bake at 425°F (220°C) for about 25 minutes, flipping halfway through.
  6. Drain and Season: Remove potatoes with a slotted spoon or spatula and place on paper towels to drain excess oil. While still hot, sprinkle generously with salt and your chosen seasonings to really enhance the flavor.

Notes

  • Use starchy potatoes for best crispiness—waxy varieties don’t crisp as well.
  • Don’t skip parboiling; it creates fluffy interiors with a crispy exterior.
  • Dry potatoes thoroughly after boiling to prevent oil splatter and sogginess.
  • Maintain a steady medium-high heat for frying; too low leads to greasy potatoes, too high burns them.
  • Season immediately after cooking to help spices adhere and boost flavor.
  • Leftovers store well in an airtight container in the fridge up to 3 days; reheat in oven or air fryer for crispness.
  • Freeze cooked potatoes individually before storing for up to 2 months; reheat in oven directly from frozen.

Nutrition

Keywords: crack potatoes, crispy potatoes, baked potatoes, fried potato wedges, snack, side dish, easy potatoes, family-friendly potatoes

Find it online: https://cherrycooks.com/crack-potatoes/