Crispy Rainbow Baked Potatoes
The best baked potato recipe you will ever try! With a crispy exterior and a warm & fluffy interior these will be a hit during dinner.🌈 🥔
We love potatoes and this is one of our favorite ways to enjoy them. Ditch the fries and upgrade your potato experience with this simple crispy baked potato!
what do you need?
Potatoes. We get the Stop & Shop Baby Medley Potatoes, these are the perfect size and come in a lovely range of colors. You can use any mini/baby potatoes.
Extra Virgin Olive Oil. We recommend using a high quality olive oil, this will make a big difference in the flavor of the potatoes. We use Thrive Market's extra olive oil, try it out with our link!
Fresh Herbs. We like to mix it up and change the herbs we use. Our favorites are thyme and rosemary. Fresh herbs are so flavorful, but if you don't have access to them you can use dried ones instead.
Garlic. You can add whole garlic cloves or minced. If you mince the garlic they get nice and crispy with the potatoes.
Sea Salt Flakes. Getting our hands on Maldon Sea Salt Flake has elevated our dishes to a whole new level. This isn't your ordinary sea salt and isn't used like regular salt. Maldon Sea Salt Flake is best used as a finishing salt, we like to sprinkle some on our potatoes at the end (we also add it to avocado toast, cookies, and brownies).
the secret to getting crispy potatoes
Cold water. Before baking you have to cook the potatoes, this is done by boiling them. You want to use cold water and a generous amount of salt. Bring the potatoes to a boil, then simmer and let them cook.
Boiling time. There is a sweet spot for when the potatoes are perfectly cooked, usually around the 15 min mark. Keep an eye on them to prevent overcooking. To test if your potatoes are ready, poke them with a fork or chopstick. If, it goes in and come out smoothly, then they're ready to be taken out of the water. The potatoes should be soft enough to flatten, but still hold their structure.
Cooling time. After the potatoes have been boiled, drain them with a colander and allow them to cool to room temperature. This will prevent your from burning your finger when flattening them into disks.
Fluffing. After draining the potatoes, shake them gently in the colander until the skin slightly tears. This will allow the starchy inside of the potato to coat the outside.
Flat potatoes. Having a flat potato will allow them to develop a crispy exterior when baked. To achieve this use the bottom of a cup or your palm and smash the potatoes in to flat disk (using your hand gives you more control of the potatoes).
Air circulation. When baking, you need to give each potato room (they need their space). Overcrowding will result in sad and soggy potatoes :(
Serving Size: 3-4 people
Prep Time: 15 mins
Cook Time: 15 mins (boil) + 30 mins (bake)
Total Time: 1 hr
Description
The best baked potato recipe you will ever try! With a crispy exterior and a warm & fluffy interior these will be a hit during dinner.🌈 🥔
Ingredients:
12 oz baby potatoes medley
salt (for boiling)
3 tbsp extra virgin olive oil
3 medium cloves garlic (minced)
small handful thyme and rosemary (or 1 tsp dried thyme and rosemary)
sprinkle of Maldon Salt Flakes
Instructions:
Preheat your oven to 400F.
In a small bowl combine the olive oil and garlic. Let the mixture sit while you cook the potatoes.
Rinse the potatoes and add them to a large pot with cold water and a generous amount of salt, (around 3 tbsp).
Bring the potatoes to a boil, then lower to a simmer. Cook for 15 mins, then use a fork to test if the potatoes are done. The fork should easily pierce through the potato and come out smoothly.
Drain the potatoes with a colander and shake lightly to "fluff" the potatoes. The skins of the potatoes should slightly tear. Let the potatoes cool to room temperature.
With the bottom of your palm or the bottom of a cup, smash the potatoes until they are ½ inch thick. Then, place them onto the baking sheet. Make sure you give each potato some room, air circulation is key to crispy potatoes.
Drizzle half of the garlic olive oil onto the potatoes, giving each potato an even coating.
Add thyme and rosemary to the remaining oil and let it sit while the potatoes bake.
Bake the potatoes for 15 mins, then add the rest of your olive oil. You want to add the herbs later to prevent them from burning in the oven. Let your potatoes cook for another 15 mins or until golden brown.
Remove the potatoes from the oven and sprinkle with sea salt flakes (use your fingers to crush the flakes into smaller pieces). Let the potatoes cool for 5 mins before serving.
Enjoy by themselves or with a vegan sour cream/ranch.*
Note
*These are best enjoyed fresh, but can be stored in an airtight container for up to 3 days. Reheat on a pan or in the oven at 350F.
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