(Because potatoes).
Friends, it may shock you to know, I am a VERY difficult person (I mean at least pretend to be shocked, OK? Sheesh). When it comes time to make dinner, I become a big, fat fuss-monster, who’s bored of everything and hates ALL the food she has in the house, and the very idea making the same mashed potatoes or roasted potatoes, makes me want to blow my brains out. You know… Perfectly normal behavior.
The bright side, however, is that necessity is the mother of invention, and I must get creative or that bitch-monster comes out in full force. It was for that very reason, that I made these crispy oven potatoes. And thank God I did because this shit is delicious.
Here is what you need:
NOTE: I only made a small batch, but this recipe is so easy you can adjust it in any way you please (which is really true for any recipe, if you know what you’re doing… of course if you did, would you really need a recipe anyway? Hmmmmmm think about that).
-2 large potatoes (any kind with a thin skin ((like me, I am very sensitive…)) will work here).
-Olive oil (a good amount, but frustratingly enough, I can’t tell you exactly how much to use, but it will depend on how much you’ll need to coat the pan, and potatoes respectively…. Yes, I realize a recipe should have amounts, but you’re not the boss of me. If you MUST have an amount let’s just say 2 tbsp.).
-Salt (once again I just used whatever I felt like, but if I had to guess I would say maybe a tsp. which sounds like a lot, but potatoes need salt like I need wine sooooo yeah).
NOTE: You will need a little more salt for the potato water I haven’t told you about, and when I say potato water, I mean the water in which Im gonna boil the potatoes and NOT a fun way of referring to vodka…
-Pepper (let’s say half a Tsp. since y’all are soo set on specifics).
-Garlic powder (once again we will go with half a Tsp. why the hell not right?).
-Smoked paprika (read annoyed statement above).
OK!
Let’s cook these bitches!
Wash the potatoes thoroughly (This may seem like an obvious step, but I cannot bring myself to trust that this would be instinct for the general population, and this is an important step not only because the world is gross and germs are everywhere, but also because we’re not peeling the potatoes, and we don’t want them to taste like dirt, because that would be gross and I would judge you).
Place the potatoes in a pot and fill with water (the water should cover the potatoes by about an inch, and again, yes I really did feel the need to be that specific… and no. I am not sorry about it).
Add about a Tsp. of salt to the water (look how specific I was there. Good job me!).
Turn the heat on high and cook for about 20 minutes (no need to wait until they are boiling to start the timer. I did that math for you, because I’m so very nice and also because it was easier for me to explain and that’s what matters most).
Preheat the oven to 400 degrees.
Once the potatoes are just cooked (and by just cooked I mean, you can easily stick a fork in them but they are not moooooshy or falling apart, because that would mean you have gone too far and didn’t listen to me), remove from the water (let them cool for a few minutes, until they are cool enough to handle without burning your delicate hands ya big baby).
Once cool enough to safely handle, slice the potatoes into disks about an inch to an inch and a half thick (fun fact, I keep spelling inch wrong, so I’ve got that going for me today).
Line a baking sheet with tinfoil and coat with a layer of olive oil (whichever amount works for you, you can handle it, I just know you can).
Lay the potato disks into a single layer on top of the baking sheet and season with half of the tsp. of salt, and the ½ tsps. Of garlic, smoked paprika, and pepper, respectively. Flip the potatoes and repeat this process so both sides are evenly seasoned (and yes, I am aware this is an awkwardly written paragraph, but my brain is just not working any longer, and this is truly the best I can do. Like seriously, you have NO idea how many times I have walked away from this computer because my brain just doesn’t want to write this recipe for you, but I have forced myself to do so, because I am simply that generous, and I know how important it is for you to have this recipe you didn’t even know you needed).
Drizzle the disks with more olive oil.
Place in the preheated oven, and bake for 30 minutes, flipping the disks over at the halfway mark (that’s 15 minutes for those if you who didn’t know).
Serve with a side to your favorite meal. Serve as a snack with yummy dipping sauces (like ketchup mixed with mayo because who doesn’t love that?!).
Enjoy!
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