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OCD and the Best Potatoes Ever

I need to get my OCD out in the air. Well, maybe not OCD but definitely slightly neurotic.

For example I have to run on the same treadmill at the gym or at least in the same row of treadmills or I won’t do it. For group workout classes I have to be in the same area of the of room.

Public bathrooms? If I’ve been there before, you bet your boots I have to use the same stall. Weird, I know, but it’s how I work.

At least I’m not that neurotic about food, so I can explore my horizons that way. But please don’t ask me to explore my horizons by using different gym equipment.

Anyway moving on to exploring my horizons with food. I got this potato recipe from The Kitchn and boy howdy if it doesn’t yield the best baked potatoes ever. I don’t even want to think about how delicious french fries would be. I’d weigh 3 of me in a week. I may like potatoes.

These potatoes have that perfect crisp outside with the soft, fluffy baked potato center. Like those rare perfect french fries. The secret is to cut the potatoes and then place them in a pot cover them with an inch of water and then boil them for about 5 minutes, shake them really hard in some olive oil and salt, then you bake it at 450 degrees for 35-40 minutes.

I’d imagine tossing them with some rosemary or whatever herbs makes your taste buds happy would also be delicious. But I’d toss them in during the last 10 minutes when you toss the potatoes around so the herbs don’t become singed.I’m sorry for the bad pictures, I didn’t have time to set up my lighting equipment so I took them outside in the evening. Click the link above for better pictures

Best Potatoes Ever

I don’t know why, but when I try to bake stuff to get crispy on parchment paper it doesn’t get crispy. So for the crispy enjoyment dirty a pan, you’ll thank me until you have to do dishes.

2 pounds waxy or all-purpose potatoes, like red skinned or Yukon Golds
2 tablespoons olive oil
Kosher salt

Preheat the oven to 450°.

Clean or peel your potatoes and cut them into wedges, slices (for french fries) or whatever shape strikes your fancy. Place them in a sauce pan that is deep enough so you can cover them with an inch of water. Sprinkle a tablespoon of kosher salt over the potatoes. Cover and bring to a boil over high heat and cook for 4-5 minutes. Or until the outsides are soft but the centers are still hard.

Drain the potatoes and place them in bowl. Pour the olive oil (I think you could really get away with 1 tablespoon) and spring them with a teaspoon of kosher salt. Cover the bowl with plate or something similar and shake, shake, shake  rattle and roll. Umm, sorry. Just shake them until the potatoes look rough around the edges.

Pour the potatoes out on a baking sheet making sure they’re in a single layer. Bake for 35-40 minutes. Flip them every 15 minutes…if you remember. I didn’t until about 10 minutes left. Whoops.

Allow to cool for a couple minutes and then serve and bask in their awesomeness.

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