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Crispy Potatoes

Print Recipe
 My favorite way to have them is straight out of the oven, dipped in my Miso Tahini Sauce.
Course Side Dish
Keyword Crispy Potatoes
Servings 4

Ingredients

  • 3 large russet potatoes, cut into thick wedges (about 16 per potato)
  • ⅛ c olive oil + more for spraying *
  • ½ tsp smoked paprika (or paprika)
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp pepper

Garnish w/

  • Salt
  • Fresh thyme
  • Miso Tahini sauce

Instructions

  • Bring a large pot of water to a boil - with a pinch of salt
  • Cut potatoes into wedges and plop them into the boiling water
  • Boil potatoes until they can be pierced with a fork - they need to be soft
  • Preheat oven to 400 degrees
  • Remove potatoes from water and drain
  • Allow them to cool for a minute, releasing steam
  • Rough up the potatoes to increase surface area *
  • Lay the potatoes on lightly oiled parchment lined baking sheets, spread out evenly
  • Using your hand or a flat spatula, begin pressing the potatoes into the baking sheet
  • You want to flatten the potatoes to about ¼ - ½ inch (no need to make them uniform or perfect)
  • Spray the tops of the potatoes with a bit of olive oil to encourage extra crisping
  • Bake for 20-30 minutes or until golden crispy around the rims of the potatoes
  • No need to flip half way on this method, but feel free to if your heart desires!
  • Garnish with salt and fresh thyme
  • Serve hot!

Notes

Spraying olive oil on the tops of the potatoes is a nice way to disperse the oil in small particles. I feel it adds a nice light crunch to the potatoes!
To rough up the potatoes, to increase surface area - put the drained potatoes back into their boiling pot and toss. You can also put a lid on the pot and shake vigorously (holding the top secure while you shake).