What’s the secret for the ULTIMATE crispy potatoes?! One of my longtime friends, Janis — who now has a nut-free cooking blog called Janis Cakes and you should absolutely follow her! — let me in on her little secret: boil the potatoes first!
Such a simple step that yields amazing results. While you’re chopping, waiting for the oven to get to temperature and lining up your spices, use that time to boil the potatoes.
Last year I posted my Oven Roasted Breakfast Potatoes — which don’t get me wrong… I still love! — and so you’re probably wondering how THESE potatoes are any different. Well, they’re rustic, crunchy and pair extremely well with chicken marsala or juicy steak (< if you make that, I recommend chopping the potatoes into bigger chunks).
Give them a try for dinner this week… you won’t be disappointed!
- 2 large russet potatoes, scrubbed clean and chopped (skin on)
- 4 tablespoons of canola oil
- 2 1/2 tablespoons Italian seasoning (or a mixture of rosemary, oregano, garlic powder)
- 2 teaspoons salt
- 1 teaspoon pepper
- Preheat oven to 400 degrees. Line a baking sheet with foil.
- Fill a medium pot up with water, sprinkle with a little salt, and bring to a boil.
- Add the potatoes to the pot of boiling water and cook for about 10 minutes. Then, drain well.
- Place the cooked potatoes on the foil-lined baking sheet. Toss with the oil and sprinkle with spices.
- Bake for 30 minutes, then give the potatoes a good toss. Turn the heat up to 425 degrees and bake for an additional 15 minutes.
- Once done, taste test and add more salt if desired.