Print
Crispy Oven Roasted Potatoes by Irvin Lin of Eat the Love.

CRISPY OVEN ROASTED POTATOES

Crispy oven-roasted potatoes are probably the holy grail of side potatoes. Few folks like to deep fry food at home. But often oven-roasted potatoes are weak ersatz fries. Limp and flavorless, without any of the crispness of their deep-fried siblings, oven-roasted potatoes are usually a big fat fail. But these potatoes are a game changer. The potatoes are first par-cooked in the microwave (super easy) and then tossed in cornstarch so they develop a nice crispy coating in the oven. Don’t be scared by the amount of oil in the recipe. It’s necessary to get the potatoes super crispy.
Course Side Dish
Cuisine American
Keyword crispy, oven baked, potatoes, side dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 315 kcal
Author Irvin

Ingredients

  • 6 tablespoons olive oil
  • 6 cloves garlic chopped
  • 2 teaspoon fresh rosemary chopped
  • 3 medium Russet potatoes
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper

To finish

  • Sea salt
  • 1 teaspoon chopped fresh parsley

Instructions

  1. Preheat the oven to 475ºF. Place the olive oil, garlic and rosemary in a large microwave safe bowl and cover with a large heavy plate or plastic wrap. Place in the microwave and cook on high for 1 minute. While the oil is heating up, peel the potatoes and cut them into 10 wedges each.

    peel the potatoes.
  2. Once the potatoes are cut and the oil is heated, take bowl out of the microwave and carefully spoon about 5 tablespoons of the oil onto a rimmed baking sheet, leaving as much garlic and rosemary in the bowl (don’t worry if some gets onto the baking sheet). Tilt the pan left and right to spread the oil all over the bottom of the pan.
  3. Place the potato wedges in the bowl with the remaining oil, garlic and rosemary. Toss gently to coat, then cover again with the large plate. Cook in the microwave for 3 minutes, gently stir and toss potatoes, and return to the microwave to cook for an additional 2-3 minutes, or until the edges of the potato wedges start looking a little translucent.
    Cook in the microwave then toss with cornstarch and seasonings.
  4. Once the potatoes are done, sprinkle the cornstarch, salt and pepper over the potatoes and gently stir to coat.
  5. Place the coated potatoes on the baking sheet in a single layer. Bake in the oven for 20 minutes. Flip all the potatoes, making sure to move some of the lesser done potatoes to the edges, and some of the more browned potatoes to the center of the pan.
    Bake potatoes in a single layer, then flip.
  6. Bake an additional 10 to 20 minutes or until the potatoes are crispy brown. Sprinkle with more salt and chopped parsley and serve immediately.

Recipe Notes

Adapted from a Lottie & Doof recipe, which was adapted from a Cook’s Illustrated recipe.