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Very Crispy Potatoes



About the Recipe

The serving size says 2-4 because it should be 4 but it's really 2. They are so good!


Crispy Potatoes

1.5 lbs potatoes, peeled russets cubed, or baby gold

3Tbsp ghee or canola oil

1Tbsp baking soda


Black pepper


Tangy Green Onion Sauce:

1/2C sour cream (mayo could also work)

2Tbsp green onion, chopped

2Tsp Dijon mustard

1Tsp garlic, minced

2Tsp sherry vinegar

1/4Tsp salt

1/4Tsp black pepper



1: Preheat oven to 400 degrees Fahrenheit

2: Boil potatoes in a large pot with baking soda and 1Tbsp salt until fork tender

3: Drain the water and shake them around, breaking the outsides a bit

4: Preheat ghee or oil on a baking sheet for 5 minutes

5: Add potatoes to the preheated baking sheet, mix around in the oil, season with salt and pepper, and bake. Bake for about 45 minutes, shake them every 15 minutes to make sure a different side is getting brown.

6: For the sauce, whisk together all ingredients in a bowl

7: Serve crispy potatoes with the sauce, garnish with more green onion if desired. Enjoy!

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