Description

This recipe for Crispy Potatoes delivers perfectly golden, crispy edges and fluffy interiors by boiling, steaming, and then baking russet potatoes with a flavorful mix of clarified butter and olive oil. Finished with a zesty honey-salsa macha mayo and garnished with fresh parsley, chives, and Parmesan, this dish is an irresistible side or snack that’s delightfully crunchy and packed with savory flavor.

Ingredients

Scale

Potatoes

4–5 large russet potatoes, peeled and cubed (about 1 ½ inch size)
¾ tsp baking soda
1 tbsp kosher salt

Cooking Fats & Seasoning

3–4 tbsp clarified butter
3–4 tbsp olive oil
Seasoned salt, to taste

Garnish

2 tbsp parsley, chopped
2 tbsp chives, chopped
Parmesan cheese, to taste

Sauce

¼ cup mayonnaise
1 tsp honey
1 tbsp salsa macha
1 ½ tsp rice vinegar

Instructions

Preheat the Oven: Set your oven to 450℉ and place the oven rack in the middle position to ensure even cooking.
Prepare Potatoes: Peel and cube the russet potatoes into roughly 1 ½ inch pieces. Place them in a large pot and cover with cold water, then add 1 tbsp kosher salt and ¾ tsp baking soda to the water.
Boil Potatoes: Bring the pot to a boil on the stovetop and cook the potatoes for about 12-15 minutes, until they become knife-tender but still hold their shape.
Drain and Steam Dry: Strain the potatoes and leave them in the strainer set on top of the pot for 5 minutes to steam and dry out excess moisture, which helps develop a crispy crust.
Season & Rough Up Edges: Transfer the potatoes to a bowl and add 3-4 tbsp olive oil, 3-4 tbsp clarified butter, and seasoned salt to taste. Mix vigorously to rough up the edges, which will create more crispy texture when baked.
Arrange on Baking Sheet: Evenly spread the potatoes out on a baking sheet in a single layer, ensuring they aren’t crowded.
Bake and Flip: Bake at 450°F for 30 minutes on the middle rack. Then flip the potatoes to promote even cooking and bake for another 30-45 minutes, tossing every 15 minutes until they are golden brown and crispy.
Prepare Sauce: In a small bowl, whisk together ¼ cup mayonnaise, 1 tsp honey, 1 tbsp salsa macha, 1 ½ tsp rice vinegar, and a pinch of salt until smooth and well combined.
Garnish: Once the potatoes are baked, grate Parmesan cheese over them, add additional salt if needed, and top with chopped parsley and chives for a fresh herbal finish.
Serve: Serve the crispy potatoes hot alongside the prepared honey-salsa macha mayo sauce. Enjoy immediately for the best texture.

Notes

Using baking soda in the boiling water helps break down the potatoes gently, leading to a fluffier interior and crispier edges.
Drying the potatoes after boiling is critical for achieving maximum crispiness when baking.
Clarified butter adds a rich flavor and higher smoke point compared to regular butter.
Tossing the potatoes every 15 minutes while baking ensures even browning and crispiness on all sides.
If salsa macha is not available, substitute with a smoky chili oil or a chipotle sauce for a similar flavor profile.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Keywords: crispy potatoes, baked potatoes, roasted potatoes, honey salsa macha mayo, side dish, potato recipe