The trick is the baking soda.
60 minutes, 4 servings
| 1.5 lbs | Fingerling Potatoes |
| 2 tsp | Avocado Oil |
| 2-3 tsp | Chili Crisp |
| 2 | Green Onions |
| 1 Tbsp | Rice Vinegar |
| 1 Tbsp | Soy Sauce |
| to taste | Salt |
| to taste | Pepper |
| 1 tsp | Baking Soda |
| 1. Wash and cut the potatoes in half lengthwise. |
| 2. Bring a large pot of water to boil (about 8 cups) |
| 3. Once the water is boiling, add in a bit of salt and the 1 tsp of baking soda. |
| 4. After that, add the potatoes to the boiling water. |
| 5. Let the potatoes cook for about 4-8 minutes or until they are fork tender. |
| 6. Drain the potatoes well and add them to a large bowl. |
| 7. Add the chili crisp (2-3 tsp Chili Crisp Oil), rice vinegar (1 Tbsp Rice Vinegar), avocado oil (2 tsp Avocado Oil), salt, pepper, and soy sauce (1 Tbsp Soy Sauce) to the potatoes and mix well. |
| 8. Lay the potatoes out in a single layer on a baking sheet. © FirstPageRecipes.com |
| 9. Bake the potatoes at 350 degrees for 25 -35 minutes or until they are nice and crispy. |
| 10. Flip the potatoes once halfway through the baking time. |
| 11. Garnish the baked potatoes with fresh green onions (2 Green Onions) and more chili crisp. |
| 1. The baking soda breaks down the outside surface of the potatoes, helping them retain oil and roast to crispy perfection. |
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