Oven or Air Frying for Crispy—Creamy Spuds

Now There are Two Types of Twice Bakers – I’m always on the hunt for speeding up baked potatoes. Below is a microwave-then-bake style that shaves off half the time.

There is a secret to getting crispy exteriors to peeled potatoes: baking soda. In this two-step cooking method, Yukons or Russets are peeled, chunked, then boiled in salty water and baking soda. The baking soda creates nooks and crannies and potato paste that browns amazingly under high roasting heat. This yields crunchy taters with a creamy interior.

Potatoes are twice-cooked and gobsmacking delicious!

I Loved Using Rendered Chicken Fat Saved From Another Dish

Holiday Fare: Cole Slaw, Baked Beans, Ribs, and the Star: Crispy-Creamy Taters

Serves 6-8

INGREDIENTS: If using an air fryer this recipe works best with just a 1/2 recipe

• Yukon or Russets – 4 LBS, peeled, 1 1/2″ chunks
• water – 2 quarts
• salt – 2 TBS [for parboiling potatoes]
• baking soda – 1/2 tsp
• fat – 2 TBS, olive, chicken, lard, or other fat of choice
• salt and pepper – generous before roasting or air-frying
• chives or parsley – for garnish

INSTRUCTIONS: It is important to cut the potatoes into fairly equal chunks. 1 1/2 inches is about the length of your pinky from the tip to the second knuckle.

1. Bring water, salt, and baking soda to the boil
2. Meanwhile, peel potatoes and cut into 1-1/2 inch chunks
3. Carefully add potatoes to boiling water and return to the boil; reduce heat to simmer and parboil until easily pierced with a paring knife; about 12-15 min.
4. Preheat oven to 450º [or 400º if using convection oven or air fryer]
5. Drain through a sieve for a minute [DO NOT RINSE!] and return to the pot, cover, and shake vigorously to create starchy paste about the chunks
6. Toss with the oil and check for seasoning [potatoes are best when well seasoned]
7. IF USING OVEN: Place potatoes evenly on a rimmed baking sheet and roast 18-20 minutes; then carefully flip and continue to roast until deep golden brown
8. IF USING AIR FRYER: Preheat to 400º then add potatoes to the air fryer and bake for 20 minutes; shake the fryer basket or use a spatula to turn the potatoes and continue frying until golden brown
9. Serve hot and top with garnish of choice

Adapted, original recipe by J. Kenji López-Alt

---

Twice Baked Bakers

Microwave-then-bake these spuds! Secret to great bakers—have an instant read thermometer and temp the at 204º—that’s when the starch turns light and fluffy. So we microwave to about 200º and then bake them to crisp the skin and turn the inside oh-so lovely.

I prepped mini-russet potatoes and baked them with marinated chicken

1. Pierce the potatoes several times with a fork and place in a microwave safe bowl and cover
2. Microwave on high for 5-6 minutes; until internal temperature is about 195-200º
3. Preheat oven to 425º [or air fryer to 400º]
4. OVEN ROASTING: Place spuds on a rimmed baking sheet and spray or toss generously in oil, then salt heavily – roast for 15-20 minutes
5. AIR FRYING: Toss spuds in oil and place in basket and salt generously; fry for 10-15 minutes
6. Serve immediately if you want crisp skins; or they will also be tasty if served warm

-Recipe by B. Hettig