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Crispy Roasted Potatoes

These potatoes are like a beautiful marriage between a french fry and a roast potato. You've got a thin and beautifully crispy crust and...

These potatoes are like a beautiful marriage between a french fry and a roast potato. You've got a thin and beautifully crispy crust and a soft and fluffy inside. Chock full of intense flavors and umami. You may never want to make potatoes any other way, ever again.


Traditional Ingredients:

  • 3 pounds yukon gold potatoes (small)

  • 1 whole head of garlic

  • 3 large sprigs of thyme

  • 3 bay leaves

  • 1/4 cup extra virgin olive oil

  • Flakey or kosher salt for seasoning

  • Extra virgin olive oil for drizzling

Mexican Inspired Ingredients:

  • Crumbled cotija cheese

  • Pickled red onions

  • Fresh picked cilantro

  • Extra virgin olive oil for drizzling

Loaded Potato Ingredients:

  • Sour cream

  • ½ lb. cooked bacon

  • Sliced chives

  • Cheddar cheese, grated


Traditional Method:

  1. Wash potatoes and place in a cold pot of water. Generously salt with water and bring to a boil over high heat.

  2. Once at a boil, reduce to a simmer over medium heat and simmer for 30 minutes or until they are fork tender.

  3. Once cooked, remove from heat and strain through a colander

  4. On a cutting board, smash a whole head of garlic until you release the cloves. Place cloves skin on in a bowl and add thyme and bay leaves. Drizzle with olive oil and stir until everything is coated.

  5. On a sheet pan, drizzle with olive oil and cover with flaky salt. Place potatoes on a tray in a single layer.

  6. Take a small pan or a wide spoon and smash the potatoes lightly to create a flat surface on both sides. Once smashed and ½ inch thick, pour over olive oil mixture making sure it is evenly dispersed.

  7. Place sheet tray in oven preheated to 425 degrees Fahrenheit and cook for 4-45 minutes or until the flat sides are crispy and brown.

Loaded Potato Method:

  1. Slice bacon into ½ inch pieces. Place in a cold pan, set to medium heat and stir often until brown.

  2. Top potatoes with sour cream, grated cheddar cheese, crispy bacon bits and freshly chopped chives.

Mexican Inspired Method:

  1. Top cooked potatoes with cotija cheese, followed by a drizzle of olive oil, pickled red onions and fresh cilantro


Suzanne Maple
Suzanne Maple
Jul 26, 2023

Going to make these today.


Sep 22, 2021

I’m surprised no one has commented on how good these are! although making these isn’t quick, it is so worth the crunch and delicious flavor in the end. I used dried thyme and dried bay leaves and it worked great. As for garlic, don’t use any of that powdered granulated stuff. Fresh roasted garlic makes these potatoes sing. Thanks Joshua! So yummy and cwispy!


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