So, You Want Crispy Baked Potatoes?
Oh, let me tell you, there’s something downright magical about biting into a hot, Crispy baked potato, straight from the oven. I still remember the first time I properly nailed that golden crust—my sister actually called me a “potato wizard” (her words, not mine). I’ve roasted plenty of spuds that ended up more “soggy lump” than “Crispy dream,” so if you’ve been there too, solidarity. Honestly, I’ve had more near-misses with potatoes than any other veggie. But perseverance, a stubborn streak, and, maybe, a little butter have gotten me here. Ready?
Why You’re Gonna Love Making These
I make this when I want a comfort food fix without fussing over a pan (bonus: it leaves my hands free for laundry. Or, well, scrolling through my phone). My family goes absolutely mental for these when I serve them loaded with melted cheese and a dollop of sour cream on top—oh, and chives if I’m feeling fancy. I used to think crispy meant “deep-fried”—not true! (My oven does all the heavy lifting; my air fryer is just sulking in the corner.)
Besides, there’s that moment when the potatoes come out and you hear that satisfying crackle as you cut one open… yes, that’s why I keep making them.
What You’ll Need (a Bit of This, a Dash of That)
- 4 decent-sized russet potatoes (I sometimes use Yukon Golds if I can’t find decent russets; Granny swore by Maris Pipers, but I say use what you’ve got)
- 2-3 tablespoons olive oil (or melted butter, or, wild idea: goose fat around holiday time)
- A big pinch of flaky sea salt (table salt’s fine; nobody’s judging)
- Black pepper, to taste (honestly, I just grind until my wrist gets bored)
- 1 teaspoon garlic powder (optional, but pretty excellent)
- Some fresh or dried rosemary or thyme (or skip it, no big deal—sometimes I forget this entirely)
How I Make ‘Em (And Where I Sneak a Taste…)
- Heat your oven to 220°C/425°F (if your oven runs hot, maybe drop it to 210). Line a tray with parchment, or just rub it with a bit of oil if you can’t be bothered—on second thought, a lined tray saves on washing up.
- Scrub those potatoes! Don’t peel them—the skin is the whole crispy point here. Give ’em a quick dry with a tea towel (you can skip this, but it helps them crisp instead of steam).
- Now, I usually cut them into thick wedges or chunky cubes—don’t stress about uniformity, but try for roughly similar sizes so they cook evenly (sometimes I throw in a couple smaller bits just for me, since they get super crispy on the edges).
- Toss the potatoes with olive oil, salt, pepper, garlic powder, and your herbs directly on the tray. Get your hands in there—they should look shiny, not swimming in oil.
- Spread them out so they aren’t squished together. Er, spacing is important or they just steam and go a bit sad and floppy. Been there; you don’t want it.
- Pop the tray in the oven. Bake for 30 minutes, then—this part’s important—flip or stir the spuds to get the undersides exposed. Don’t worry if some stick a bit, they usually free up after a few wiggles.
- Back into the oven for about 15-25 mins, until they’re as golden and crispy as you like. (This is when I wander off, forget the time, and then act shocked they’re so perfect.)
- Let them cool just a minute or two before tucking in—I learned the hard way that hot potato burns are no joke.
Notes and Home Truths (Not All Potatoes Are Created Equal)
- I’ve found that soaking the raw cut potatoes in cold water for 20 minutes makes them even crispier… but honestly, I forget half the time and they still turn out amazing.
- The batch always seems to need a bit more salt than I think—so I just keep a little dish on the side for a finishing sprinkle.
- Oh, and don’t skimp on oil. Less oil equals less crisp, trust me (I tried to “lighten them up” once, and regretted it immediately.)
Variations: Potato Experiments, Both Glorious and Odd
- Once, I tossed them with smoked paprika and a pinch of cayenne—massive hit with spicy food fans. But if you overdo it, the heat sort of toasts your tastebuds.
- Parmesan and black pepper before the second bake: makes a cheesy crust everyone loves (except my nephew, who somehow hates cheese—no accounting for taste, eh?)
- One time I tried curry powder—wasn’t a disaster, but the flavor just didn’t click for me. Not every tweak is a home run!
Gear Talk (But You Can Improvise… I Always Do)
- Baking tray or sheet pan (I have one trusty pan that never lets me down, but if you only have a roasting tin, that’ll do too)
- Parchment paper or foil (good for easier clean up—honestly, scrubbing baked-on potato is the pits)
- Large bowl for mixing, but sometimes I just do all the tossing right on the tray if I’m feeling lazy
No fancy gadgets needed, but if all you’ve got is a cast iron skillet, those work really well—just cut the potatoes a bit smaller and keep an eye on them.
Storing Leftovers (If Miracles Happen…)
Stick leftovers (if you have any—though honestly, in my house it never lasts more than a day!) in an airtight tub. They’ll keep in the fridge for two or three days. If I’m reheating, I chuck ’em back in the oven at 190°C (375°F) for about 10 minutes and they perk up beautifully. Slightly better than the microwave, though I totally nuke them when I’m ravenous.
How I Serve Mine (And Sometimes Can’t Wait for Dinner…)
I just pile these on a big plate and let everyone dig in. On Sunday evenings, we have them with roast chicken and whatever green veg didn’t melt into the bottom of the fridge. But my true love: slathering one with sour cream and spring onions, bit of hot sauce. I think these taste even better cold the next day—straight form the fridge, midnight snack style. That might just be me, though.
Lessons Learned the Hard Way (AKA, Pro Tips)
- I once tried rushing the flipping step and ended up with only half-crispy potatoes. Not worth the lost minutes—just give them a moment, you’ll be happier.
- Don’t skip the preheating step. The potatoes start crisping straight away, and honestly it makes all the difference (I used to cheat; then I wised up).
- That cold water soak is nice but not mandatory—just don’t skip drying them, or they’re a bit on the sad side.
People Have Actually Asked Me (Potato FAQ)
- Can I make these with sweet potatoes? Yeah, you can, but to be honest, they never get truly crispy; it’s just a different game. Still tasty, though!
- What if I don’t have olive oil? Any neutral oil (like canola or sunflower) works. I’ve even used bacon grease once—talk about flavor.
- Do I really have to flip them? Actually, I find it works better if you do, even if it’s a bit of a faff—otherwise, the bottoms brown but the tops stay pale and not as crunchy.
- Do you peel the potatoes? Not a chance! The skin gets all crispy and amazing—wouldn’t dream of wasting it.
- Why are my potatoes sticking? Sometimes it’s the tray, sometimes it’s not enough oil. Just let them cook a bit longer before flipping; they usually release themselves when they’re ready.
- Can I add cheese from the start? In theory yes, but it tends to burn. I add it half-way, or even after they’re done for the proper melty magic.
- What kind of potato is best? I stick with russets, but honestly, I’ve used whatever’s in the bag and it still works. Let’s not get snobby about it.
Anyway, if you’ve ever got leftovers (rare but possible), try them for breakfast with a fried egg. You’re welcome in advance. Oh, and that reminds me—one day I’ll tell you my saga of failed potato pancakes but that’s a story for another recipe.
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
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1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2Wash and scrub the potatoes thoroughly. Cut each potato into 1-inch cubes or wedges for maximum crispiness.
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3In a large bowl, toss the potato pieces with olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
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4Arrange the potatoes in a single layer on the prepared baking sheet, making sure they are not overcrowded.
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5Bake for 45-50 minutes, turning once halfway through, until the potatoes are golden brown and crispy on the outside.
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6Remove from the oven, sprinkle with parsley and Parmesan cheese if desired, and serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210cal
Protein:
4 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
36 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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