If there’s one thing I know — there aren’t many, but there’s at least one or two — it’s how to make some of the best potatoes you’ll ever eat. This recipe has never been presented to the public, so consider yourself a lucky soul.
Feast your eyes (nice pun, no?) on the best potato recipe West of the Mississippi, North of Jonesboro, Arkansas and South of Paragould Arkansas. That basically just leaves Brookland, Arkansas, but that’s still like 3,000 people!
First, let’s start with the ingredients. You’ll need:
- One to two per person, at least four total
- Red potatoes work best, but brown are fine too
- One Sweet Onion
- Olive Oil
- Seasoning of your Choice
- Jalapeno Peppers (Optional)
- Baking Sheet
- Aluminum Foil
- Non-Stick Spray
- An Appetite
And of course, feel free to add your own flair to the recipe.
First things first, preheat the over to 275 degrees. For these potatoes, a long, slow cook is recommended. Of course, you can opt for a faster cooking experience and cook them for a shorter time at 400 degrees, but the slower the cook, the better. I’d suggest prepping in the early afternoon for some delicious potatoes at dinner.
Now, chop the potatoes into chunks. These can be any shape and size you like, but be aware that the smaller the chunk, the crispier it will get. Once you’ve chopped all your potatoes, move on to chopping the onion. Sometimes, I throw a jalapeño pepper in there, but be warned; once the pepper is added, the whole dish will be spicy. Proceed with caution.
Once all the ingredients are chopped up, you’ll want to transfer them to a big bowl. My recommended steps are as follows:
- Dump 1/3 of the potatoes into the bowl.
- Dump 1/3 of the onions into the bowl.
- Dump 1/3 of any other ingredients into the bowl.
- Drizzle with olive oil
- Season to your liking
- Repeat until all ingredients are drizzled and seasoned
- Shake bowl, tossing ingredients around
Next, we’ll move the ingredients to the baking sheet. First, put the aluminum foil on the baking sheet and apply non-stick spray to the foil. Once this is done, dump all the ingredients onto the baking sheet and spread them out into a single layer, if possible.
Now, it’s time to pop them in the oven.
Once the oven is heated and ready to go, place the potatoes on the top rack of the oven. Remember, this is a slow cook, so make sure to remain patient. There is no set time to cook the potatoes, but typically, I would check on them at least twice per hour for the first two hours. Make sure they’re cooking while also making sure they aren’t overcooking. So long as they remain yellow/golden brown, they’re doing well.
After the first two hours, check in every 15 to 20 minutes or so until they’re cooked to your liking. Personally, I like them crispy around the edges with a softer middle. Once they’re done, take them out of the oven, let them cool, and enjoy!
To speed up cooking times, increase the heat incrementally each time you check on them, and add more olive oil as needed. But remember, you can’t go back if you burn them!
Patience is the game, and the perfect potatoes are an absolute win, every time.
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