Print

Crack Potatoes

Crack Potatoes
Print Recipe

Crack Potatoes are a quick and easy snack or side dish featuring golden, crispy potatoes with an addictive crunchy texture achieved through a simple baking powder technique. Made with pantry staples and customizable seasonings, these versatile potatoes are perfect for appetizers, parties, or comfort food cravings.

Ingredients

Scale

Main Ingredients

  • 4 large Russet potatoes (starchy variety for optimal crispiness)
  • 1 teaspoon salt (plus extra for boiling and seasoning)
  • 1 teaspoon baking powder (key to the crackly texture)
  • 3 tablespoons olive oil or vegetable oil

Optional Seasonings

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Fresh herbs such as rosemary, thyme, or parsley, chopped
  • Cayenne pepper or chili flakes (for spicy variation)
  • Grated Parmesan or cheddar cheese (for cheesy crust)
  • Smoked paprika or chipotle powder (for smoky flavor)

Instructions

  1. Prep the Potatoes: Peel the potatoes and cut them into evenly sized chunks or wedges to ensure even cooking. Rinse under cold water to remove excess starch, aiding in crispiness.
  2. Parboil for Tenderness: Place potato pieces in boiling salted water and parboil for 5 to 7 minutes until just tender but not falling apart, softening the inside while preparing for a crunchy outside.
  3. The Crack Technique: Drain the potatoes thoroughly and return them to the pot. Shake the pot gently to roughen the edges of each piece, which creates the signature crackly surface.
  4. Season and Coat: Sprinkle baking powder, salt, and any optional seasonings over the potatoes. Drizzle with oil and toss gently until each piece is evenly coated for maximum crispiness.
  5. Roast to Crunch Perfection: Spread the potatoes on a baking sheet in a single layer without overcrowding. Roast in a preheated oven at 425°F (220°C) for 25 to 35 minutes, flipping halfway through, until golden brown and crispy.

Notes

  • Use starchy potatoes like Russets for best crispy results.
  • Shaking the potatoes after parboiling to roughen edges is essential for the crackly crust.
  • Make sure potatoes are dried thoroughly before seasoning to avoid sogginess.
  • Roast at high heat to develop color and crunch quickly.
  • Always use baking powder, not baking soda, to avoid bitterness and achieve the bubbling effect.

Nutrition

Keywords: crack potatoes, crispy potatoes, baked potatoes, snack recipe, appetizer, easy potato recipe, gluten free potatoes, crunchy potatoes

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