These golden delights boast a crispy outside and a creamy, melt-in-your-mouth interior. Coated in smoky McCormick Paprika, aromatic McCormick Garlic powder, and boldly McCormick Coarse Black Pepper, these potatoes won't disappoint as an appetizer or side dish.
prep time
cook time
ingredients
Peel and dice the russet potato into large 2-inch dices.
Add the salt, baking soda and water for boiling into a deep pan, bring to a boil.
Par boil the potatoes for 10 minutes or until fork tender and the surface of the potatoes start to crack.
Gently strain and leave it to cool and dry to room temperature.
Mix the corn starch and water for slurry well, cook until the slurry forms a gel.
Gently mix the potatoes with the slurry and olive oil until a thin layer of paste forms over each potato.
Transfer the potatoes to a lined baking tray and bake in a 190oC pre-heated oven for at least 40 minutes, turning the potatoes halfway to cook evenly. Potatoes should be nicely browned and crispy throughout.
Remove from oven, while the potatoes are still hot, evenly toss with McCormick Paprika, McCormick Garlic Powder and McCormick Cracked Black Pepper.
Season further with McCormick Sea Salt Grinder if necessary.
Serve the baked potatoes hot.
