I Tried the “Crispiest Potatoes on Instagram” Recipe and It Definitely Lives Up to Its Claim
By now, we all may be able to agree that potatoes are one of the most versatile foods. We bake them, fry them, and turn them into soups, appetizers, side dishes, and even whole meals. This means there’s never a shortage of recipes and viral videos claiming to be the “fluffiest” mashed potatoes or the “creamiest” potato salad. So naturally, when I saw @plantyou’s “Crispiest Potatoes on Instagram” recipe fly across my feed, I had to try it out for myself.
How to Make the Crispiest Potatoes On Instagram
Preheat your oven to 425°F and line a baking sheet with parchment paper. Heat a large pot of water with salt and baking soda until it comes to a boil, cutting the Yukon potatoes into 1-inch cubes while you wait. You’ll want to make sure you cut the potatoes the same size so they cook through evenly. Add the potatoes to the boiling water and cook for 10 minutes. While the potatoes are boiling, combine the oil, dried parsley, and minced garlic.
After the potatoes are done, drain and rest them for two minutes. Pour the oil mix on the potatoes and toss them around until they are well-coated. The recipe says to shake the bowl roughly until a thin layer of mashed potatoes forms over the potatoes. It might pain you to watch your potatoes get a little mushy on the outside as you toss them around, but you’ll definitely want to trust the process. Next, transfer the potatoes to your baking sheet. We want these potatoes to crunch, so you’ll need to use high heat to get that perfect crispiness. Bake for 10 minutes, turning the potatoes over and then baking for another 35 minutes. I tend to lean on my senses over a timer to tell me when they’re done, as potatoes vary greatly, and you’ll end up with over-browned and less crispy potatoes if you don’t watch it closely.
My Honest Review of the Crispiest Potatoes On Instagram
These potatoes live up to @plantyou’s promise of being the crispiest spuds on Instagram. What I love most about the recipe is the contrast between the incredibly crispy outside and the soft, pillowy inside. And the bigger you cut the chunks, the softer and more potato-y they’ll come out. The seasoning in the recipe does a good job, but you can make it more interesting by adding other spices and herbs, such as rosemary and cayenne.
The recipe adds a few more steps than I’m used to when making roasted potatoes, but it’s straightforward, and the results are worth it. These are tasty and so versatile — you can eat them as they are, add some kick to them with a comeback sauce, or make it a part of a bigger dish such as this saucy coconut collards potato bowl.
Tips for Making the Crispiest Potatoes on Instagram
- Don’t get stuck on having pretty potatoes. You need to really rough up the potatoes when you toss them after boiling. This creates a layer of mashed potatoes that will crisp when they’re cooked.
- Don’t crowd the sheet pan. Placing the potato pieces on top of each other will cause them to steam instead of roast. Spread them out as much as you can.
- Watch your spuds closely. The recipe calls for 45 minutes of cooking time, but trust your senses to tell you when they’re done. Not only do ovens vary, but potatoes vary greatly depending on size and other factors.