Pink Peppercorn Lemon Thyme Crispy Potatoes
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Prep Time
1 hour
Cook Time
20 minutes
Crispy wedge potatoes: you just can't go wrong with this side. Seasoned with Spiceology Pink Peppercorn Lemon Thyme signature blend - these potatoes are pretty perfect side all year round, but especially in spring in summer. And trust us these ARE crispy. The trick? Soaking the potatoes in water before cooking draws out the extra starch and makes the end result crispy. And delicious. Pair these taters with a Rosemary Dijon Salmon, Garlic Herb Pork Loin - or whatever the heck you want.
Author: Chef Ryan Wiebe
Ingredients
-
3 tablespoons Spiceology Pink Peppercorn Lemon Thyme
- 2-3 lbs Russet or Yukon Gold Potatoes
- Olive oil, as needed
Directions
- Cut you potatoes into wedges or large diced, whichever you prefer.
- Cover with cold water and some salt (pro tip: soaking the potatoes in water draws out the extra starch and makes the end result crispier) - soak for at least 1 hour or overnight.
- Drain the potatoes, season with olive oil and Spiceology Pink Peppercorn Lemon Thyme.
Preheat oven or air fryer to 400° F and roast for 15-20 minutes, flipping potatoes halfway. Increase heat to 425° F and crisp potatoes for 5 minutes.
- Serve with your favorite dip and enjoy.
