In the name of good health, I opt to roast potatoes in lieu of frying. Sometimes my baked fries turned out mushy. Mushy and fries do not go well together.
An angel, let’s call her Betty Crocker, spoke to me and revealed a tip for perfectly oven roasted potato fries.
“Do not be afraid! Perfectly crispy oven baked potatoes are possible. All you have to do is. . .”
Then she disappeared.
Luckily, my cooking angel left a pot of potatoes parboiling on the stove. A quick boil is the secret to perfectly crisp oven baked potatoes.
Feel free to experiment with the seasonings on these potatoes. Lawry’s Seasoned Salt is yummy and if you happen to live in Big D, you know that Jack’s Burger House Seasoning is the best thing for fries since ketchup. You can buy the Burger House Seasoned Salt on their website. It’s a staple in our house.
PrintCrispy Oven Baked Potato Bites
Parboiling your spuds before baking is the secret to perfectly crisp oven baked potatoes.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hour 5 mins
- Yield: 4-6 1x
- Category: Sides
Ingredients
- 1 1/2 – 2 lbs new potatoes, quartered
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Bring a large pot of water to boil. Add potatoes and boil 8 minutes.
- Drain potatoes into a colander.
- Melt butter and olive oil in the cooking pot. Pour drained potatoes back into pot. Add garlic salt and pepper. Stir until the potatoes are coated.
- Place potatoes skin side up on parchment lined baking sheet.
- Bake for 30 – 40 minutes, or until perfectly crispy.
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I am definitely going to try this. I cannot get the crisp factor! we roast rosemary potatoes quite a bit but this is a fun twist
Christine – Funny you should say rosemary. . . I have Rosemary Pumpkin Bread in the oven now!
When are we going to talk fishing? 🙂
love rosemary. my 13 yr old daughter loves it too which helps with the ongoing vege battle
let’s talk fishing! am traveling this week, around next. coffee? email me!
I have been so happy since I discovered that parboiling or steaming is the key to deliciously crispy oven fries. I haven’t tried them as “bites,” though, and I am intrigued!
The real secret to make perfect roasted potatos is: DO NOT COOK THEM!!! Cut them into the desired pieces, put oil in the pan, let it heat up, put the potatos in there, cover the pan with a lid, let it sit like that for a few minutes, flip them, when they start to get golden remove the lid and just flip them until they’ve reached the desired crispy-ness. 🙂
Ok. So before I looked up this recipe, I had already cut my partially soft potatoes and had them soaking in cold water in the fridge. After an hour or two, I drained them and poured them into already boiling water. I cooked them for about 12 minutes, then drained again (they were only a few minutes away from mashed potato-ready stage). Then I followed this recipe exactly. OH. MY. GOODness!! They were perfectly crispy on the outside and melt in your mouth smooth on the inside!!! I’m not sure if my first step made a difference, but I will forever and from now on do it this way. Absolutely delicious ?!!