About the Recipe
These are hands down the crispiest, most addictive garlic potatoes you’ll ever make. Golden and crunchy on the outside, soft and fluffy on the inside. The kind you cannot stop eating straight off the tray. Perfect for Passover, naturally gluten free, and the ultimate side dish for your holiday table.
Ingredients
Ingredients:
• 8 Yukon gold potatoes, peeled and cut into wedges
• 1 teaspoon baking soda
• 1 tablespoon salt (for the water)
Seasoning:
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• ½ cup olive oil
• 3 tablespoons potato starch
Preparation
Directions:
1. Preheat your oven to 400°F (200°C).
2. Peel, wash, and cut your potatoes into even wedges.
3. Add potatoes to a large pot. Cover with water, then add baking soda and 1 tablespoon salt.
4. Bring to a boil and cook for about 8 minutes, just until a knife slides in easily. Do not overcook.
5. Drain the potatoes. No need to rinse. Shake the pot gently to rough up the edges. This step is key for that crispy texture.
6. Add paprika, salt, black pepper, garlic powder, olive oil, and potato starch. Toss well until fully coated.
7. Transfer to a baking sheet and spread in a single layer. No parchment paper, you want direct contact with the pan for maximum crispiness.
8. Bake for about 40 minutes, flipping halfway through, until golden, crispy, and irresistible.
Serve with your favorite dipping sauces or enjoy straight from the pan… they will not last long.