Sometimes, you just want a hot, crispy potato.
I didn’t get home from work the other night craving a full dinner; I arrived at my house with cartoon visions of potatoes in my head, and knew I had to make it happen.
I wasn’t looking for a fast food french fry, even a good one. I wanted chunks of potato that were soft on the inside but crunchy on the outside, salty and piping hot.
These perfect potatoes often elude me. You know, like when you order home fries as your breakfast side and they’re never quite as hot or as crispy as you think they’re going to be, prompting deep regret that you didn’t go with the cheese grits or even the dang fruit cup.
I found a recipe on Pinterest that was so simple I wondered whether it would work. Hadn’t I cooked plenty of potatoes like this before?
Essentially, it called for roasting them. But with a couple added tricks that amounted to the best potatoes I’ve ever cooked.