Here’s the quirky part: you must parboil the potatoes first. Boil them for 7 minutes until they’re just tender.
Drain them. Then shake them in the colander like you’re trying to win a dance-off. This roughs up the edges.
Those fuzzy, ragged edges become crispy magnets. They catch every bit of hot air and oil.
The Oil Debate (Get Ready to Get Sassy)
Don’t drench them. That’s for deep fryers. Use just one tablespoon of oil per pound of potatoes.
Avocado oil has a high smoke point. Olive oil tastes great but burns faster. Pick your poison.
But here’s the kicker: toss them in a bowl after you oil them. Don’t drizzle directly in the basket. It’s messy and uneven.
