This clever method skips the peeling and boiling.
It starts with a can of potatoes.
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Oh, potatoes, how do you do it?
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That is, if you know the trick to making them.
For just 99 cents, you’re free to buy 15 ounces of peeled, cooked small potatoes.
The same idea applies with using canned potatoes for crispy roasted potatoes.
Simply Recipes / Robin Asbell
It may just change your life.
This creates a starchy coating that cooks into a crispy shell.
Solid fat just makes better-tasting potatoesuse two tablespoons of fat for two cans of potatoes.
Vegans can use coconut oil or a good margarine.
Add some minced sturdy herbs like rosemary or thyme, and half a teaspoon of salt.
Preheat a heavy baking sheet in a 425F oven for five minutes.
This creates a hot surface that starts frying the potatoes on contact.
Drizzle the hot pan with a tablespoon of high-heat oil, like canola or avocado.
Some will break a bit, but attempt to get them to one-half to three-quarter-inch thick.
The hot oven works like a fryer!
Serve the golden brown spuds immediately.
They’re great with a sprinkle of cheddar or Parmesan, or dipped in your favorite condiment.
