Nut French Potatoes

This is one of those recipes that sounds strange until you try it. Potato strips baked in boiling water mixed with peanut butter and salt. As the water evaporates in the oven, the peanut butter coats the potatoes and browns into a thin, nutty crust that’s unlike anything you’ve had on a baked fry.

The peanut butter dissolves into the boiling water, creating a savory, protein-rich liquid that surrounds the potato strips as they bake. As the water cooks off, the peanut butter concentrates on the surface and caramelizes. The result is tender potatoes with a golden, slightly sticky exterior that tastes faintly of roasted peanuts.

Three ingredients. No oil. No butter (other than the peanut kind). The peanut butter provides all the fat the potatoes need to brown, and the natural oils in it prevent sticking.

Cut the potato strips to a uniform thickness so they cook and brown at the same rate. Thin strips crisp up faster but can dry out. Thicker cuts stay softer inside with a chewier coating.

Kitchen Tips

• Dissolve the peanut butter completely in the boiling water before pouring over the potatoes. Lumps of peanut butter will burn in the oven.
• Check the potatoes as the water reduces. Once the liquid is mostly gone, the coating browns quickly.
• Use creamy peanut butter, not chunky. Chunky leaves uneven patches that burn in spots.
• Serve hot while the peanut coating is still slightly tacky and aromatic.

Variations

• Add a pinch of cayenne pepper to the peanut butter water for a spicy-nutty kick.
• Use almond butter or cashew butter for a different nut flavor.
• Sprinkle with chopped scallions and a drizzle of soy sauce after baking for an Asian-inspired take.