Crispy “Restaurant” Potatoes with frizzled onions

Because I love to cook and love looking at recipes, I subscribe to many more recipe outlets and blogs than I could ever keep up with. This morning, though, one thing caught my eye and it said “Trick to the crispiest potatoes with creamy, fluffy insides” and I thought, “Really, let me see what they have to say.” So, I tried this recipe to see if I believe what they say is true. First, it was a very easy recipe to follow. I recommend setting a timer so you can be as precise as possible, especially for the first few times of using a recipe. I followed this to a T and because the potatoes weren’t quite as golden brown as I wanted them, I set the oven to broil for 5 minutes to finish them off with a nice golden brown top. Keep a close eye on the potatoes, though while broil is on. About 3 minutes in, the onions started burning in my oven. During those last minutes, I made a sunny side egg to add to the top. Both my boyfriend and I agree though that this was the best crispy potatoes we have had at home. I recommend you give this recipe a try.

Leave a Reply