The best way to cook potatoes. Hands down. You get a crisp exterior, a nice golden brown crust with crunch and flavor, and the interior is pillowy soft and delicious. These potatoes are baked to perfection, and make the best easy side dish.
I am absolutely obsessed with these potatoes. They are the perfect addition to any meal, flavorful, seriously mouthwatering, and easy to make!
This recipe comes from my cousin’s Grandma. She was a great cook, who loved comfort foods as much as I do. And she would bring this to many a pot luck.
I grew up looking forward to each time we ate with her, and then realized I could simply ask for the recipe, and wouldn’t have to wait. So now I am sharing it with you, so you too can experience these amazing roasted potatoes.
What You Need to Make Crispy Potatoes
Intro to what you need
- Potatoes: You can really use any kind, but the best ones are Russet. The starch content is just right for this recipe. Peel and dice them!
- Flour: Part of what gives these potatoes their crispy exterior is a light flour coating.
- Butter: You bake these potatoes, but in a pan with butter, so you essentially get a light fry on the exterior, which is what makes them so crispy and tasty.
- Seasonings: While you can switch things up with the seasonings, I have found this particular combination goes well with just about any protein.
How to Make Crispy Potatoes
Time needed: 1 hour.
The crispiest, most delicious way to prepare potatoes!
- Prep ingredients and oven
Preheat oven to 450 degrees F.
Peel and cut up your potatoes into 1 inch cubes. And place in a zip top bag.
- Season Potatoes
To the large zip top bag, add flour, salt, thyme, marjoram, and pepper. Then shake, shake, shake to coat the potatoes.
- Prep Baking Sheet
Pour melted butter into a 9 x 13 baking sheet, and stir in garlic.
Add the coated potatoes and bay leaf.
- Cover and Bake
Cover baking dish with foil, and bake for 20 minutes at 450 degrees.
Then, uncover, stir, and return to oven.
- Finish Baking
Bake an additional 15-20 minutes until potatoes are tender.
As you can see, this really is a simple recipe, but it turns out so crisp and delicious! You can pair it with just about anything. I love it with marinated chicken or as a side for Island Style Pork Tenderloin.
Tips and Tricks
Making this recipe is Eazy Peazy, but there are some tips and tricks you need to know:
- Tip One: Don’t coat the potatoes until just before baking. I tested this recipe by shaking them and refrigerating for a few hours. The flour became soggy and I didn’t get the same crunch.
- Tip Two: Remove the bay leaf! Hahah my son ate it and was not impressed. It adds flavor, but should be discarded after baking.
- Tip Three: Preheat the oven. These need a nice high heat to get that melted butter frying the outside while the interior roasts. So wait for the oven to totally preheat before popping them in.
- Tip Four: Change flavors as desired. I played around with different spices, tried a Mexican themed option, some Greek spices, etc. and they all turned out awesome. This recipe is classic and pairs well with anything, but feel free to mix it up.
- Tip Five: Taste and adjust. The consistency on these is going to be perfect, with a crispy side, a soft interior. But you may want to adjust the seasonings to your preference. Taste and salt and pepper as needed.
- Tip Six: Cut potatoes into even sized pieces. This is really important. If they aren’t the same size, they won’t cook evenly. For the best results be consistent.
Make Ahead and Storage
How to make this recipe for crispy potatoes ahead of time:
The reality is this is not a great make ahead recipe because you lose the crispiness. So if you want to prep ahead, here is what you can do:
- Mix seasonings and flour together. Set aside.
- Cut potatoes, and place in airtight container, covered in water.
- When ready to make, drain potatoes and pat dry, and shake with seasoning. Then proceed as per recipe instructions.
Other Great Recipes:
- Ham Broccoli Cheese Twice Baked Potatoes
- Twice Baked Potatoes
- Scalloped Potatoes
- Herb Butter Mashed Potatoes
- Smashed Potatoes
- ⅓ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 bay leaf
- ⅛ teaspoon pepper
- ¼ cup butter melted
- 1 garlic clove minced
- 5 medium potatoes peeled, and cubed (1 inch cubes)
- Preheat oven to 450 degrees.
- In a large zip top bag, add flour, salt, thyme, marjoram, and pepper.
- Add potatoes and shake to coat.
- Pour melted butter into a 9 x 13 baking sheet, and stir in garlic.
- Add the coated potatoes and bay leaf.
- Cover baking dish with foil, and bake for 20 minutes at 450 degrees.
- Uncover, stir, and bake an additional 15-20 minutes until potatoes are tender.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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