If you're a fan of dunking pretty much any form of potato into a savory herby sauce, the you're in luck. These Crispy Potatoes with Spicy Green Sauce are about to make you look like a true rock star in the kitchen!
Table of Contents
Why I Love This Recipe
I love potatoes in all forms. Smashed potatoes. Roasted Potatoes. French Fries. Breakfast Potatoes. Au Gratin Potatoes. Mashed Potatoes. You name it, I love it. I'm an equal opportunity potato consumer and these Crispy Potatoes with Spicy Green Sauce are high on my list of favorites.
First boiled, so the insides are super soft, and then roasted so the outside is cheesy and crunchy, these can't be beat. Add to that some of the most delectable green sauce you'll ever have and it's a match made in heaven. The green sauce is herby, a little spicy but also creamy and it's good enough to drink. You could easily serve the sauce drizzled on top of roasted chicken or salmon and it would be the most complete meal of all times.
Ingredients & Substitutions
- Yukon Gold Potatoes
- Kosher salt and freshly ground black pepper
- Olive oil
- Unsalted Butter
- Parmesan cheese
- Lemon
- Jalapeno pepper
- Serrano pepper
- Cilantro
- Basil
- Garlic
- Mayo
- Sour cream
- *For a full list of ingredients and instructions please see recipe card below.
How to Make
- Preheat the oven to 425 degrees F. Nestle a wire rack on top of a sheet pan and set aside.
- Place the peeled and diced potatoes in a large pot and cover with cold water. Heavily salt the water and bring to a boil over high heat. Boil the potatoes until fork tender, about 10 minutes. Drain the potatoes. Once drained, place a plate on top of the colander and firmly hold it down, then shake the colander as hard as you can without losing any of the potatoes until they are a bit messy. Transfer the potatoes to the prepared sheet pan and let dry for 20 minutes. Meanwhile, pour the oil onto a separate sheet pan and heat in the oven for 4-5 minutes.
- VERY carefully, remove the sheet pan from the oven with the hot oil and transfer the potatoes on top of the oil. Do this very gently so the potatoes/oil don't splatter. Gently mash the potatoes with the back of a spoon or flat surface until they fill most of the sheet pan, then season with kosher salt and tons of freshly cracked black pepper. Scatter the butter over top of the potatoes. Transfer back into the oven.
- Bake until the potatoes are crispy on the bottom, about 45 minutes. Give the potatoes a toss and continue to bake until they are crispy and golden almost all over, another 15-30 minutes. 5 minutes before they are done, add the cheese and place it back into the oven to melt.
- Let the Crispy Potatoes cool slightly, about 10 minutes. Season with more salt and pepper, add more cheese if desired (duh) and sprinkle with the lemon juice and zest. Serve with the green sauce.
- To make the green sauce: puree everything together in a blender and season to taste. Set aside until ready to use. Can be stored for 1 week in the fridge. Serve the Crispy Potatoes with Spicy Green Sauce.
Tips & Tricks
If you want to prep these Crispy Potatoes with Spicy Green Sauce ahead - here's something to keep in mind. They definitely have the best crispy texture when right out of the oven. But you can sure store these in the fridge and have a delicious side on hand for a few days. Store them in an airtight container in the fridge for 3-4 days. I re-heat these either in the oven at 400 for 10-ish minutes or on the stovetop in a nonstick pan or the good old microwave. The green sauce can be prepped ahead no issue.
FAQ's
Why do you boil potatoes before roasting?
To ensure even cooking and the crispiest exterior possible!
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Crispy Potatoes with Spicy Green Sauce
Equipment
Ingredients
- 4 ½ pounds Yukon gold potatoes peeled and cut into 2-inch pieces
- Kosher salt and freshly ground black pepper
- ¼ cup olive oil
- 4 tablespoons unsalted butter cut into pieces
- 1 cup freshly grated parmesan cheese
- Fresh lemon juice and zest to finish
For the Green Sauce
- 1 jalapeno pepper
- 1 serrano pepper
- 1 cup fresh cilantro
- ¼ cup fresh basil
- 3 cloves garlic
- â…“ cup mayo
- â…“ cup sour cream
- 1 lemon juice and zested
- 1 teaspoon kosher salt
- â…” teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425 degrees F. Nestle a wire rack on top of a sheet pan and set aside.
- Place the peeled and diced potatoes in a large pot and cover with cold water. Heavily salt the water and bring to a boil over high heat. Boil the potatoes until fork tender, about 10 minutes. Drain the potatoes. Once drained, place a plate on top of the colander and firmly hold it down, then shake the colander as hard as you can without losing any of the potatoes until they are a bit messy. Transfer the potatoes to the prepared sheet pan and let dry for 20 minutes. Meanwhile, pour the oil onto a separate sheet pan and heat in the oven for 4-5 minutes.
- VERY carefully, remove the sheet pan from the oven with the hot oil and transfer the potatoes on top of the oil. Do this very gently so the potatoes/oil don't splatter. Gently mash the potatoes with the back of a spoon or flat surface until they fill most of the sheet pan, then season with kosher salt and tons of freshly cracked black pepper. Scatter the butter over top of the potatoes. Transfer back into the oven.
- Bake until the potatoes are crispy on the bottom, about 45 minutes. Give the potatoes a toss and continue to bake until they are crispy and golden almost all over, another 15-30 minutes. 5 minutes before they are done, add the cheese and place it back into the oven to melt.
- Let cool slightly, about 10 minutes. Season with more salt and pepper, add more cheese if desired (duh) and sprinkle with the lemon juice and zest. Serve with the green sauce.
For the Green Sauce
- Puree everything together in a blender and season to taste. Set aside until ready to use. Can be stored for 1 week in the fridge.
This looks amazing!! I can't wait to dig into this!