@cake.food.recipe: 📋 Ingredients: Potatoes — 1.2 kg (2.6 lbs) Baking soda — 1/2 tsp Olive oil — 3 tbsp Unsalted butter — 50 g (approx. 3.5 tbsp) Garlic — 3 cloves Red pepper flakes (chili) — 1/2 tsp Fresh thyme — a few sprigs Salt & black pepper — to taste 🥣 Method: 1. Parboil the Potatoes: Peel the potatoes and cut them into large, equal-sized chunks. Bring a pot of water to a boil, add salt and 1/2 tsp of baking soda (baking soda breaks down the potato starch on the surface, which is key to achieving that ultra-crispy crust). Parboil the potatoes until tender on the outside (about 8–10 minutes after boiling). 2. Create the Rough Surface: Drain the potatoes thoroughly and let the steam evaporate for a minute. Drizzle with olive oil, cover the pot with a lid, and shake vigorously to rough up the edges until a layer of potato paste forms on the outside. 3. Roast: Transfer the potatoes to a baking sheet lined with parchment paper, spreading them out into a single layer. Roast in a preheated oven at 200–220 °C (400–425 °F) until deep golden and crispy, flipping the chunks halfway through. 4. Prepare the Garlic Butter: Melt the butter in a small pan over low heat. Add the minced garlic, chili flakes, and fresh thyme leaves. Sauté gently for 1–2 minutes until fragrant (be careful not to burn the garlic). 5. Toss & Serve: Pour the hot garlic butter mixture over the roasted potatoes, toss well to coat every piece, and serve immediately. #creatorsearchinsights #foodcookingrecipes #fyp #potato

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Tuesday 15 September 2026 15:08:31 GMT