Crispy Baked Potatoes
Crispy Baked Potatoes
Ingredients
- 1 kg potatoes, peeled and cut into 2-inch pieces
- 2 teaspoons salt, for boiling
- 3 tablespoons olive oil
- 1/2 teaspoon salt, for seasoning, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 2 sprigs fresh rosemary
- 4 garlic cloves, smashed
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
Place the peeled and cut potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt to the water. Bring to a boil and cook until the potatoes are fork-tender but not falling apart, about 8-10 minutes. They should still have some resistance.
⏱️ 15 min
- 3
Drain the potatoes completely in a colander. Let them sit for about 5 minutes to allow excess steam to escape.
⏱️ 5 min
- 4
Once slightly cooled, gently toss the potatoes in the colander. This will rough up their edges, creating more surface area for crispiness. Be careful not to mash them.
⏱️ 2 min
- 5
Drizzle 3 tablespoons of olive oil onto a large baking tray. Spread the roughed-up potatoes in a single layer on the tray.
⏱️ 2 min
- 6
Season the potatoes evenly with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of garlic powder.
⏱️ 1 min
- 7
Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 180
- 8
Remove the tray from the oven. Add the fresh rosemary sprigs and smashed garlic cloves to the tray, distributing them among the potatoes.
⏱️ 1 min
- 9
Return the tray to the oven and continue baking for another 30 minutes, or until the potatoes are golden brown and crispy.
⏱️ 30 min•🌡️ 180
- 10
Serve immediately and enjoy your crispy baked potatoes!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Baked Potatoes
- 1 kg potatoes, peeled and cut into 2-inch pieces
- 2 teaspoons salt, for boiling
- 3 tablespoons olive oil
- 1/2 teaspoon salt, for seasoning, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 2 sprigs fresh rosemary
- 4 garlic cloves, smashed
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
Place the peeled and cut potatoes in a large pot and cover with cold water. Add 2 teaspoons of salt to the water. Bring to a boil and cook until the potatoes are fork-tender but not falling apart, about 8-10 minutes. They should still have some resistance.
⏱️ 15 min - 3
Drain the potatoes completely in a colander. Let them sit for about 5 minutes to allow excess steam to escape.
⏱️ 5 min - 4
Once slightly cooled, gently toss the potatoes in the colander. This will rough up their edges, creating more surface area for crispiness. Be careful not to mash them.
⏱️ 2 min - 5
Drizzle 3 tablespoons of olive oil onto a large baking tray. Spread the roughed-up potatoes in a single layer on the tray.
⏱️ 2 min - 6
Season the potatoes evenly with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of garlic powder.
⏱️ 1 min - 7
Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 180 - 8
Remove the tray from the oven. Add the fresh rosemary sprigs and smashed garlic cloves to the tray, distributing them among the potatoes.
⏱️ 1 min - 9
Return the tray to the oven and continue baking for another 30 minutes, or until the potatoes are golden brown and crispy.
⏱️ 30 min•🌡️ 180 - 10
Serve immediately and enjoy your crispy baked potatoes!
⏱️ 1 min