How much do I love potatoes, from one to “I could eat them every day”? All day long. Seriously. Give me potatoes and chocolate and you’ll see what happiness looks like. And crispy potatoes? Forget about it.
My grandparent’s, who were born in Lithuania, always had potatoes at home. In latkes, mashed potatoes, soup. There wasn’t a meal without potatoes. They were accessible, inexpensive, easy to grow during Lithuania’s freezing winters and later in Siberia, filling—and most importantly, delicious. So naturally, I inherited their love for them too.
This time I’m bringing you a recipe that is really more of a preparation method for extra crispy potatoes, with a delicate garlic aroma (optional) and a crust that comes both from the cooking technique and from the beautifully toasted cheese. In short—these are a revelation.
- Did you make it? Don’t forget to tag me on Instagram
- Did you love it? Don’t miss more potato recipes
