Crispy Baked Potatoes
Introduction
Crispy baked potatoes are the healthier cousin of fried potatoes. By roasting them at a high temperature with just the right amount of oil and seasoning, you get that perfect golden crunch without deep frying. They’re versatile, budget-friendly, and pair beautifully with roasted meats, fish, or vegetarian mains. Best of all, they’re easy enough for weeknights but impressive enough for a holiday spread.
Prep time: 10 minutes
Cook time: 45–55 minutes
Total time: ~1 hour
Servings: 4
Ingredients
6 medium potatoes (Yukon gold or russet work best)
3 tbsp olive oil (or melted butter for extra richness)
1 tsp salt (to taste)
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika (optional, for color & smoky flavor)
½ tsp dried rosemary or thyme (or fresh herbs for garnish)
2 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
Prep the potatoes:
Preheat oven to 425°F (220°C).
Wash and peel (optional) potatoes, then cut into wedges or cubes.
Place potatoes in a pot of salted water, bring to a boil, and parboil for 8–10 minutes until slightly tender but not fully cooked.
Drain well and shake the pot gently to rough up the edges (this helps with crispiness).
Season:
In a large bowl, toss potatoes with olive oil, salt, pepper, garlic powder, paprika, and rosemary until evenly coated.
Bake:
Line a baking sheet with parchment paper and spread potatoes in a single layer (don’t overcrowd).
Roast for 40–45 minutes, flipping halfway through, until golden brown and crispy.
Finish:
Sprinkle with fresh parsley or chives before serving.
Serve hot with sour cream, ketchup, or garlic aioli.
Tips & Variations
Extra crispy trick: Preheat the baking sheet in the oven before adding potatoes.
Cheesy version: Add grated Parmesan in the last 10 minutes of baking.
Spicy kick: Toss with chili flakes or cayenne pepper.
Shortcut: Skip parboiling, but extend baking time by 10–15 minutes for extra crispiness.
Serving Suggestions
These potatoes are a fantastic side dish with roasted chicken, steak, grilled fish, or veggie mains. They also work great as a snack with dipping sauces like ranch, honey mustard, or spicy mayo.