Here’s a simple and delicious way to make Crispy Baked Potatoes — golden outside, fluffy inside 🥔✨
Crispy Baked Potatoes
Serves: 4
Time: 45–50 minutes
Ingredients
- 4 medium Russet potatoes
- 2–3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- Optional: garlic powder, paprika, or dried herbs (rosemary, thyme)
Instructions
1️⃣ Prep Potatoes
- Preheat oven to 220°C (425°F).
- Wash potatoes thoroughly. Peel if desired, or leave skin on for extra texture.
- Cut potatoes into wedges, cubes, or slices — uniform size ensures even cooking.
2️⃣ Season
- Toss potatoes with olive oil, salt, pepper, and optional spices.
3️⃣ Bake
- Spread potatoes in a single layer on a baking sheet lined with parchment paper.
- Bake 35–45 minutes, flipping halfway, until golden brown and crispy.
4️⃣ Serve
- Remove from oven and serve hot.
- Optional: garnish with fresh parsley, grated Parmesan, or a drizzle of garlic butter.
Tips & Variations
- Soak cut potatoes in cold water 30 minutes before baking to remove excess starch — makes them extra crispy.
- Use high heat (220–230°C / 425–450°F) for best crunch.
- For loaded baked potato wedges, sprinkle cheese and bacon bits during the last 5 minutes of baking.
If you want, I can also give a one-pan garlic herb crispy baked potato version that’s soft inside and golden-crunchy outside with minimal cleanup.
