Crispy on the outside and fork-tender on the inside, these crispy potatoes are out-of-this-world! First, the potatoes are tossed in a salty, cheesy dressing consisting of garlic, fresh basil, and parmesan cheese.
The secret to this recipe, however, is the method.
My family actually ate these crispy goodies as a snack. We were in a circle, Indian-style, and there was one bowl. Each with their one fork in hand. There was no ketchup. We simply didn’t need any.
I love how the bits of garlic get brown and crunchy. If I wouldn’t be eating them as a snack, I would serve these potatoes with my Best Mediterranean Egg Sandwich or an omelet made just the way you like it.
How do you make roast potatoes crispy?
Here are a few tips in making crispy roasted potatoes every time.
1.) Wash your potatoes really well in cold water. This will help to remove unwanted dirt. Also, some of the starch will be washed into the water.
2.) Dry your potatoes really well—like really well. You can use paper towels, but I think nothing works better than a handy dandy cloth towel.
3.) Use a generous amount of fat. Whether you use butter or olive oil. This will make the skin nice and crispy.
4.) Do not over-crowed the pan. They will steam instead of making the skin crispy all around.
Now, let’s talk about the perfect seasoning.
Best seasoning for roasted potatoes?
I’m glad you asked 🙂 .
We will toss the potatoes into:
Olive oil—use a nice buttery olive oil. Avocado oil can work as well.
Garlic—fresh is best. However, you simply don’t have any on hand, use 1/2 tsp garlic powder instead.
Fresh basil—there is nothing like fresh basil. Dill, and mint would also work.
Parmesan cheese—I use rennet-free parmesan.
Salt and pepper—the king and queen of all spices. Wait, who is the queen? the salt or the pepper?
Aim for small yukon gold, red skin, or fingerling potatoes.
Look at the crispy goodness! You will know they are done once the skin is a little wrinkled and crispy. Stab a spud with a fork to ensure its tenderness.
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Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
Before you begin to make this recipe, remember the three biggest takeaways.
One, wash your potatoes really well in cold water. Two, dry each spud with a cloth. Three, use plenty of fat whether that be olive oil or butter.
- 24 oz small potatoes a little over 1 lb
- 1 garlic finely chopped
- 1 tbsp basil leaves freshly chopped
- ⅓ cup freshly grated parmesan cheese
- Salt and pepper to taste
- Preheat the oven to 375°F
MAKE THE DRESSING
- In a bowl, add the garlic, basil, parmesan cheese, salt, and pepper, and mix well. I really like to mix my dressing well. The more you mix, the harder your ingredients will work for you.
PREPARE THE POTATOES
- Wash the potatoes with cold water. Dry very well with a cloth towel (this is key to their crispiness).
PUTTIG IT ALL TOGETHER
- Add the potatoes in with the dressing and toss to coat each one.
- Transfer to a nonstick baking sheet. Use parchment paper if necessary.
- Make sure to spread out each potato, giving rough space to get crisp around the edges.
- Bake at 375°F for 30 minutes or until fork-tender.
- Enjoy while it’s hot.
Don’t have fresh basil? Dill or rosemary would also work well.