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If crispy potatoes are your thing then this recipe is the one for you. If they aren’t then a) what’s wrong with you and b) read on so they become your thing ASAP! These crispy potatoes are so easy and work out perfectly everytime.
A little history for ya!
Being from Ireland naturally potatoes are a big part of our lives. Or so everyone in the world automatically assumes! In a nutshell the biggest crop in Ireland way back in the 17th century was potatoes. Most of the cattle or sheep would have been sent to England during this time so Irish people survived on potatoes. The same way as many Asian communities survive on rice. When the potato famine hit most of the crops were destroyed. In turn many people died due to lack of food, disease and illness. Since then and probably forever more Ireland will be known as a potato eating country – oh, and drinking one too!!
I would say 9 times out of 10 my wife asks what kinda potatoes we are having with dinner. Don’t get me wrong, I love them too but trying to find new & interesting ways is the challenge. Growing up whenever we had our Sunday roast at home my little sis would always insist I would cook the potatoes as Mum’s were never crispy enough. I haven’t made these ones for her yet but I’m confident they will get here seal of approval.
The key to crispy potatoes isn’t in some magical extra ingredient nor is it in some chant or spell. It’s simply in having fluffy and broken edges. Hence why these ones work so damn great. When making regular roast potatoes next time instead of just taking them from boiling water and sticking them in a pan. Let them dry out a bit and then bash/bruise the sides. All will be explained below so read on my friends.
Benefits of Potatoes
- high in potassium
- no fat, sodium or cholesterol
- low in calories
- high in vitamin B6
- a good source of vitamin c
- and most importantly their versatility and deliciousness!
Enjoy these guys any day of the week but to me you can’t beat them on a Sunday with a roast, some veg and family!
- Wash the potatoes and cut into equal sized pieces. Make sure not to cut them too small.
- Boil in salted water for approx 15 minutes or until you can pierce easily with a knife/fork
- Drain the potatoes and leave for 5 minutes - see tips. Meanwhile melt the butter and stir in the garlic.
- Break the potatoes using a fork or potato masher. The goal is to have some bigger chunks and smaller fluffier bits too
- Brush the potatoes with the garlic butter, drizzle with olive oil and hit them with some salt & pepper too
- Bake in the oven at 180c for 35 - 45 mins, depending upon your level of crispiness!
- chopping board
- sharp knife
- large saucepan
- baking tray
- microwaveable container
- basting brush / pastry brush
- leaving the potatoes for 5 mins after draining allows for the steam to disappear and helps make the potatoes less soggy. This is something that should be done for all roast potatoes or mashed potatoes
- Any type of potato will work for this recipe but a fluffy potato I find is better than a waxier one
- make loaded crispy potatoes by adding BACON, CHEESE & SPRING ONIONS and grilling for a minute
- sprinkle CHILI FLAKES on 5 mins from the end to add some spice or add a little CAYENNE or PAPRIKA to your butter
- add some herbs like ROSEMARY or THYME to add a lovely aromatic flavour