The Crispiest Potatoes WITHOUT A FRYER (2 Ways)

The Crispiest Potatoes WITHOUT A FRYER (2 Ways)
▪4qt/4L water
▪20g or 3.5tsp salt
▪5g or 1tsp baking soda
▪4lbs/2kg Yukon gold potatoes
▪50-70g or 4-6Tbsp olive oil

Preheat a sheet tray in a 450F/230C

In a large pot, bring water, salt and baking soda to a boil.

Peel potatoes and cut into large chunks and add to boiling salted/baking soda water. Boil for 8-10min. Outside of potatoes should be looking mushy looking at this point.

Drain potatoes and add 4-6Tbsp olive oil. Give them several tosses in the bowl to spread oil and rough up the outsides of the potatoes.

Spray or oil preheated sheet tray then spread potatoes out onto tray. Roast at 450F/230C for about 45min, flipping after about 20 minutes.

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CRUSHERTONS
▪3-4lbs/1-2kg of waxy fingerling potatoes
▪2 large pinches of salt
▪Sprig of rosemary
▪3-4 sprigs thyme
▪Head of garlic, cut in half
▪Neutral oil (light olive, avocado, etc..)

Cover potatoes with water (i’m using 4qt for my 6.75qt dutch oven). Add salt, herbs, and garlic. Bring to a boil then reduce heat to medium low and cook for 30-35 minutes until just tender.

Drain and allow to cool before moving on to the next step. You can refrigerate for 20 mins if you don’t have time to wait.

Preheat large cast iron over high heat.

Crush each potato until it’s about ½”/1.5cm thick

Add enough oil to the preheated cast iron to almost completely cover the bottom. When hot, carefully lay in flattened potatoes into a single layer, making sure each has good contact with the hot skillet. Allow to sear for at least 5 minutes until side 1 is becoming deeply golden brown. Flip to side 2, again making sure to get good contact with the hot pan. Cook for another 3-5 minutes. Shake and flip then place in a 450F/230C oven to roast for 25-30 minutes, shaking and flipping the potatoes halfway through. Season with salt while hot.

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ROMESCO SAUCE
200g or 1.5c Roasted Red Bell Peppers
30g or 1/4c pepperoncinis
50g or 1/3c salted almonds
10g or 1Tbsp shallot or red onion
1 clove garlic
20g or 1.5Tbsp champagne vinegar (or white wine vin)
5g or 3/4tsp honey
75g or 1/4c olive oil
30g or 3-4 small slices fried and dried bread (shallow fry slices of bread in olive oil in a hot pan then dry in 450F/230C oven for 10-15min)

Spin ingredients in food processor until broken down, but not too smooth. You still want some texture. Thin with a little olive oil or water before serving.

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SALSA VERDE
¼ red onion, small diced (or shallot)
115g or 1/2c red wine vinegar
15g or 3/4c basil
25g or 1 ¾ -2c parsley
25g or 1 ¾-2cilantro
20g or 2.5Tbsp capers
5g or large pinch coarse salt
Zest of 1 lemon
115g or 1/2c extra virgin olive oil

Add red wine vinegar to red onions. Stir and marinate for 15-20min. Chiffonade basil then turn 90 degrees and chop once again to avoid bruising. Chop parsley, cilantro, capers, and salt together. Add in basil then chop a couple more times to combine.

Add herbs to a bowl, then combine with lemon zest, olive oil, and the drained onions from your onion/vinegar marinade, plus a little drizzle of the oniony vinegar. Stir to combine.