crispy baked potatoes

These roast potatoes are deliciously crispy on the outside and fluffy on the inside. Make sure you make more than you think you need, because they will go!

Best Crispy Oven Roasted Potatoes

Potatoes, peeled and halved (max. 5 cm / 2 inch sized)

tbsp Goose or Duck fat

tbsp plain flour

Salt and Pepper

Boil a pan of water with a pinch...

Boil a pan of water with a pinch of salt, and parboil the potatoes for about 8 minutes. The smaller they are, the quicker they will cook. Make sure they do not overcook in the pan. They should still be hard when you drain them.

Drain the potatoes in the pan. I use...

Drain the potatoes in the pan. I use the pan lid to hold the potatoes in the pan while I drain the water into the sink. It saves having to wash a colander or sieve. 

Then add the flour to the potatoes and...

Then add the flour to the potatoes and leave to cool.

In the meantime heat the oven to 190C...

In the meantime heat the oven to 190C and heat the fat in the roasting dish in the oven.

Season the potatoes in the pan and cover...

Season the potatoes in the pan and cover the potatoes with the flour and seasoning (I do this by holding the lid on the saucepan and carefully rotating it upside down, but not enough to damage the potatoes). This roughens up the outside of the potatoes which will give a lovely crispy outside.

When the oil is hot remove the roasting...

When the oil is hot remove the roasting dish from the oven, then add the potatoes being careful not to splash yourself with boiling oil. Baste the potatoes with the hot oil using a spoon.

Then place the roasting dish back in the...

Then place the roasting dish back in the oven checking every 20 minutes to turn and baste if necessary. If you have a roast in the same oven you should roast the potatoes at the same temperature as the roast meat. 

When you remove your roast from the oven...

When you remove your roast from the oven to rest, then turn up the temperature of the oven to 190C or 200C to crispen up the potatoes if need be. If you are just cooking potatoes in the oven, you can put the oven at 190C and they should be ready within about 45-50 minutes. 

Patatas Bravas is a popular Spanish tapas recipe of crispy oven-baked potatoes served with a tangy, spicy tomato sauce (salsa brava) and aioli or guacamole. Perfect as a simple appetizer, quick snack or side dish!

Patatas Bravas (Spanish Tapas)

potatoes

salt

tsp baking powder

olive oil

salt and pepper (to taste)

onion (diced)

garlic

chili (chopped)

oz chopped tomatoes (1 can)

apple cider vinegar (or other vinegar of choice)

tsp agave syrup (or other sweetener of choice)

paprika powder

10.6 oz pimientos (+ a little oil

vegan aioli (mayo + garlic)

guacamole

parsley

Preheat the oven and a large baking tray to 428 °F (220 °C).

Cut the potatoes into bite-sized pieces and put them in a pot. Pour in enough water to cover the potatoes and bring to a boil. Add salt and baking powder, cover the pot and cook over low heat for 5-7 minutes.

Then drain the cooking water, but leave the potatoes in the pot and allow excess moisture to evaporate, uncovered. Once the potatoes are dry, add oil, salt and pepper and shake the pot, covered, until everything is well combined.

Spread the seasoned potatoes on the preheated baking tray and bake for 25-30 minutes, until golden and crispy.

Meanwhile, prepare the tomato sauce. First sauté the onions for 2-3 minutes. Then add garlic and chili and sauté for another minute. Now add paprika powder and sauté briefly, then add tomatoes, vinegar, agave syrup, salt and some pepper. Simmer, covered, for 5 minutes. Then optionally transfer to a blender and blend until smooth.

Also, roast the pimientos in a pan with a little oil. Season with salt and pepper to taste.

Garnish the patatas bravas with parsley and serve with the pimientos, tomato sauce and optional vegan aioli and/or guacamole.

Enjoy!

*Note: Check out the recipe video + step-by-step photos above!

With minimal and easily available ingredients these Crispy Baked Potatoes are restaurant quality, have a salty crispy outer skin and a fluffy inside.

Crispy Baked Potatoes

russet potato

kosher salt

Your favorite toppings

Preheat the oven to 400°F. Scrub the potato very well under cold water. Pat the potato dry with a paper towel as best you can. Prick the potato all over with a fork, just piercing the skin.

Place the potato on a baking sheet. Brush all over with olive oil. Sprinkle all over with the salt.

Bake for 1 hour or until a toothpick or knife slides in easily with no resistance. If it is not done in an hour I start checking every 10 minutes. Timing depends on how big the potato is, if it is on the smaller side, start checking at 45 minutes.

Slice the top open, pinch the sides and press down and in to open the potato. Fluff the potato insides with a fork, add your favorite toppings such as salt and pepper, butter, sour cream, scallions, cheese, bacon crumbles, etc. Serve immediately.

Top 3 crispy baked potatoes recipes from across the web

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Best Crispy Oven Roasted Potatoes

Patatas Bravas (Spanish Tapas)

Crispy Baked Potatoes

Top 3 crispy baked potatoes recipes from across the web

The most viewed crispy baked potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Crispy Oven Roasted Potatoes

Patatas Bravas (Spanish Tapas)

Crispy Baked Potatoes

The most viewed crispy baked potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine