The best crispy potatoes #potato #potatoes #crispy #crispypotatoes #dip #fries #everydayisfeastday

For the sauce:
1/4 cup bbq sauce
1/2 cup mayo
1 tbsp cider vinegar or lemon
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbsp honey
2 tbsp dijon mustard

Hey, I’m going to show you how to make the best crispy potatoes you ever put into your face, man. And we’re not going to use a deep fryer. First, you’re going to wash your potatoes. I did four. Then, you’re going to drizzle them with enough olive oil just to coat. Some kosher salt. I like to use plenty of kosher salt because I find it makes the interior of the potato nice and fluffy. Lay your potatoes out onto a small half sheet tray or other pan that can go into the oven. Then we’re going to bake these at 375° for about 45 minutes to 1 hour or until they’re fully baked. Oo, this is also my favorite way to make baked potatoes. Then once your baked potatoes are done, you want to get them all the way down to room temperature. Or even better yet, if you have the space, stick them in the refrigerator. By allowing your potatoes to fully cool, it’s going to allow the starches to gelatinize and give us a much better texture when we finish these up. So, you’re just going to have your potatoes, then cut them into wedges. I like to cut the halves into thirds or quarters depending on the size of the potato. But you’re going to end up with something like this. Then in a pan over medium heat, you’re going to put enough oil just to come up about a/4 in in your pan. When your oil is hot, it’ll look sort of shimmery, but use one potato wedge as a test. You’re going to set it down in the oil on the cut side. And you want to hear it sizzle right away. If it does not sizzle right away, it’s going to want to stick to your pan. Your potatoes will start to turn brown on one side. you’ll be able to see this side from the oil. So once that happens, after maybe 2, three minutes, we’re going to flip them all. Then after a few more minutes and your potatoes are golden brown on the other side, you can transfer these to your wire rack. Then straight out of the oil, I like to hit fried stuff with a little pinch of kosher salt. Then while the rest of our potatoes fry back there, we’re going to make a little sauce. You’re going to use some of your favorite barbecue sauce, mayonnaise, some onion powder, garlic powder, a little cider vinegar. You can use white distilled vinegar or lemon juice, and a drizzle of honey. You know what? Let’s put a little bit of dijon in here, too. And I’ll list all the quantities of these ingredients below. Plus, I put full versions of most of the recipes I make on my Substack page. Serve these things nice and hot and follow me if you got a big date night coming up or you’re just getting ready for football