Love love love this recipe!! These are SO crispy that you'll be heard across the room munchin on these delicious potatoes with their yummy crispy skins.
Here's how it goes:
Boil your baby new potatoes in a nice big pot of salted water, once fork tender, strain and let cool, place in the fridge overnight.
The following day, chop then up in wedges or rings keep the skin on or remove it but it's crispy goodness. Toss with oil, salt/pepper or any seasonings you love and bake at 425 flipping them throughout so all sides are golden. I use convection which just cooks all sides in one shot.
Enjoy with your favorite dip, ketchup or a little vinegar and salt, a fresh herb dressing, cheese sauce or gravy!
For the dip I mixed together extra rich sour cream, a squeeze of lemon juice, some prepared horseradish paste, salt, chopped chives and let that sit in the fridge overnight as well for the flavours to blend.
