Food journalist Satu Koivisto advises how to make crispy baked potatoes.
Absurdly crispy baked potatoes. Fairy tale Koivisto
Crispy baked potatoes are often the goal, but the end result is not always as desired.
Now you have found a recipe that will definitely make super crispy potatoes. Food journalist and writer The fairy tale of Koiv shares his name in the bearer on the blog recipe for saffron potatoes.
Although the original recipe has saffron as a spice, it is not necessary to use it. You can replace the saffron with paprika, you can leave the potatoes completely unseasoned with cheese cumin.
Koivisto says that behind the recipe is his student friend Maija, who has lived in France for a long time and brought the recipe with her from there.
But this recipe below is modified by Koivisto, so it is even better suited to home kitchens than the original.
Koivisto says that saffron potatoes are like normal potato wedges, but they are topped with mashed potatoes. In the oven, the mashed potatoes become crunchy and caramelized, so:
– The end result is insanely delicious, Koivisto writes.
A few tips to make sure you succeed
1. The most important raw material of saffron potatoes are of course the potatoes. To mash the frosting, you need floury potatoes.
2. Potato wedges are better when they are made from firm potatoes.
3. You make the garlic settle more evenly when you grate the cloves instead of mincing them.
4. For the frosting puree, peel and cut the potatoes and boil them in water until cooked, no need to add salt. Pass the potatoes through a strainer. Add olive oil, saffron soaked in a splash of water, grated garlic and salt. Mix until smooth.
5. For block potatoes, wash the potatoes carefully (you don’t have to peel them) and cut them, depending on the size, into either half, four or six parts. Put the potatoes in a bowl of cold water for a while to soak.
6. When the potato wedges have cooled enough to handle, combine the mash and the wedge potatoes into saffron potatoes. Crumble the glaze on the potatoes and spread the pots on the baking sheet in one layer. If necessary, use more sheets. The more airy the potatoes are, the crispier you get them.
Saffron potatoes
500 g floury potatoes (e.g. Rosamunda)
1 kg of firm potatoes (e.g. Siikli)
1/2 + 1/2 tsp salt
3 cloves of garlic
1 dl olive oil
1/8 tsp saffron
1 teaspoon of water
1. Wash, peel and cut the floury potatoes. Boil the potatoes in water in a pot until cooked.
1. Wash the firm potatoes well, it is not necessary to peel them. Depending on the size, cut the potatoes either in half or into four or six parts. Give the potatoes a bath, i.e. put them in water for a while to soak.
2. Pour off the cooking water from the floury potatoes. Mash the potatoes through a sieve into a large bowl. Grate the garlic cloves. Add olive oil and garlic to the potatoes. Soak the saffron in a small splash of water and add to the bowl. Add 1/2 teaspoon of salt and mix.
3. Dry the firm potatoes. Spread them on a baking sheet in one layer. Season with 1/2 teaspoon of salt. Pre-bake the potatoes in a 200-degree oven for approx. 20 minutes, until they are perfectly cooked. Take the potatoes out of the oven.
4. When the potatoes have cooled enough to handle, pour them into a bowl over the mashed potatoes. Mix well.
5. Spread the potatoes on the tray in one layer. If the potatoes overlap, divide them into two trays (this depends on the shape of the potatoes). Bake the potatoes until they turn a nice golden brown, about 30 minutes.
Prescription: Fairy tale Koivisto