If you know me, you know I like everything crispy. And that includes my food.
Potatoes are my favorite to eat in any form, but nothing hits like a potato that crunches on the outside and is tender on the inside.
The trick to deliciously crisp taters, whether you’re using an oven, a deep fryer, or an air fryer is this:
Peel if you want to (I keep the skins on as they’re full of nutrients and fiber).
Slice into your desired shape.
Boil your potatoes until they’re fork-tender.
Drain and dry.
If you are using an oven, as you preheat the oven pour some avocado oil (good for high heat) into a pan and let it heat up in the oven. Remove the pan and pour your dried potatoes into the hot oil. You will hear the sizzle. This allows for the cooking to start immediately, rather than just having the taters soaking in oil until it’s hot enough to do anything. Make sure the potatoes are dry or the water will cause the oil to splatter and possibly even burn you. Cook and season as you normally do.
If you are using an air fryer, toss them in oil, then cook and season as you normally do.
Enjoy the crunch!