Easy Crispy Potatoes (Crispy Wasian Potatoes)

Crispy Wasian Potatoes, a delightful and flavorful dish, have gained popularity for their unique combination of crispiness and Asian-inspired flavors.

Internet Famous Crispy Potatoes

It’s 2023. Why are you still boiling your potatoes in plain salt water?!

I recently discovered a new favorite potato recipe on TikTok— the “Internet Famous Crispy Potatoes” from ScheckEats. Originally made popular by J. Kenji López-Alt, anyone can make this perfect potato recipe for super crispy roast potatoes. I never knew I could make crispy potatoes at home without a fryer!

Of course, I had to adapt this recipe using some of my Asian pantry staples. Rather than dress the potatoes in herbs and spices before roasting, I decided to experiment with boiling. Typically you boil potatoes in salt water so the potatoes develop a richer flavor. But salt isn’t the only flavor you can impart into your potatoes….

Dashi Stock (or Yuksu)

Dashi is a traditional Japanese stock made from just a few ingredients— kombu (dried kelp), mushrooms, dried bonito flakes, and dried anchovies are some common ingredients that you can boil together to make dashi. Light but packed with flavor, dashi (or yuksu as it is also known in Korea) serves as the base for many soups, stews, seasonings, and sauces. The resulting broth tastes like liquid umami and the smell of boiling dashi brings me straight to my childhood. 

In a pinch, you can also use instant dashi granules. Dashi granules come in many flavors like beef, chicken, and anchovy (my favorite!). You can find them at almost any Asian grocery store. Dissolve granules in water for a quick base for a delicious meal. 

Anchovy-flavored dashi granules (Brand: DASIDA). My favorite!

The Wasian Cookery Take

ScheckEats’s Tiktok breaks down simple instructions for achieving the crispiest oven-roasted potatoes. Overall, we’re going to pull out moisture throughout the cooking process— first by stirring potatoes in a hot, empty pot after draining them, and then by leaving the potatoes in a hot oven after roasting to allow them to build an even crispier finish.

I found that my stovetop and oven needed more time to properly dry out the potatoes and give them a nice crisp. I highly recommend you check on your potatoes throughout the process and go by look. Taste test frequently! Just be sure you don’t eat it all before serving! 

Also, if you can’t find dashi granules, feel free to make your dashi (Just One Cookbook and My Korean Kitchen have a few wonderful recipes!). Just remember to add a handful of salt to your boiling liquid if you make your dashi from scratch.

Enjoy your Crispy Wasian Potatoes as a side, with other roast vegetables, or completely on their own! I’ve included my preferred ratio of Kewpie Mayo and Sriracha for a punchy Sriracha Mayo dip.

Crispy Wasian Potatoes

Recipe by Wasian CookeryCourse: Appetizers, SnacksCuisine: American, WasianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Boil your potatoes in dashi stock before roasting for a flavorful, crispy accompaniment to burgers, roast, veggies, or enjoy them on their own! Serve with Sriracha Mayonnaise for an extra spicy punch!

Ingredients

  • Wasian Crispy Potatoes:
  • 2 pounds of potatoes scrubbed well and cubed (I used Yukon Golds, red or purple potatoes would also work well)

  • 1/4- cup dashi granules *see notes

  • 3 Tbsp olive oil

  • 1 Tbsp garlic powder

  • 1 Tbsp onion powder

  • 1 Tbsp gochugaru Korean chili flakes

  • Freshly cracked black pepper to taste

  • Chopped chives for garnish

  • Sriracha Mayonnaise:
  • 1 part Sriracha

  • 3 parts Kewpie Mayonnaise

Directions

  • Sriracha Mayonnaise Instructions:
  • Combine Sriracha and mayonnaise in a bowl or container. Adjust the ratio of condiments to taste. Refrigerate at least an hour before consuming.
  • Crispy Wasian Potato Instructions:
  • Preheat oven to 450°F.
  • In a 4-quart or similarly-sized pot, add potatoes and cover with water. Add dashi granules and stir until dissolved. Bring water to a boil, allowing potatoes to cook for about 15 minutes or until they are fork-tender.
  • Turn off the stove, drain potatoes well, and return potatoes to the same pot. Place the pot back on the same burner (still off) and stir or toss potatoes for about a minute to allow excess moisture to steam off. Stirring also allows potatoes to get a little roughed up, creating an additional surface area for a crunchier texture.
  • After the potatoes are dry, move potatoes to a lined baking sheet. Top with olive oil, garlic powder, onion powder, and gochugaru and toss until well combined.
  • Roast potatoes for 20-30 minutes depending on your oven and how well done you prefer your potatoes. Once your potatoes have reached your preferred doneness, turn off the oven but leave the baking sheet inside for an additional 10 minutes while the oven cools.
  • Remove potatoes from oven and plate. Top with freshly cracked black pepper and chopped chives. Enjoy potatoes with Sriracha Mayonnaise.

Notes

  • If you can’t find dashi granules, you can make your own traditional dashi stock by boiling your potatoes with kombu and anchovies.
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