Leena Ahokas raves about potatoes that don’t lack crunch.
Potatoes that are crispy on the outside and soft on the inside are irresistibly good. Leena Ahokas
– These crispy potatoes were just too good, I’ve made them three times already. I’m always looking for new ways to make the perfect fries because I love fries. This style of making potatoes has come across a million times on social media. I don’t know why I did it now. But there’s no going back Leena Ahokas writes in his social media update on Iman and Leena’s safkaa account.
However, it’s not just a social media craze. Ahokas says that this is a common way of preparing potatoes in Britain. With the exception that in the island nation, potatoes are often rolled in duck fat instead of oil.
It’s really not just a social media trend, but these potatoes have a long history.
This is how you prepare the crispiest potatoes of your life
1. Peel and chop the desired number of potatoes into asymmetrical blocks.
2. Boil water in a pot, add 1 teaspoon of salt and ½ teaspoon of baking soda. Boil the potatoes until almost cooked. Drain the potatoes.
3. Close the lid of the pot and shake the pot vigorously, so that the structure of the surface of the potatoes breaks properly. Let the steam and moisture evaporate from the potatoes properly before putting them in the oven.
4. Add olive oil to the baking sheet or pan, do not use baking paper. Put the potatoes on a baking sheet (scrape the broken parts of the potato from the pot as well, they give the potatoes that crispy surface) and add more oil. Swirl in the oil.
5. Sprinkle salt on top and bake in a 230-degree oven until the surface of the potatoes is completely golden brown and crispy (about 45 minutes).
6. Stir/turn the potatoes 1–2 times during baking. The better the potatoes have dried before putting them in the oven, the faster they will be crispy.
7. Sprinkle finger salt and parmesan over the finished potatoes. Serve with your desired dip or ketchup.