There’s something about crispy potatoes that are absolutely irresistible. Don’t believe me? On average, Americans eat about 30 lbs of French Fries per year. I don’t like to make fries at home because I don’t like coming face-to-face with a large pot of fat in which I am going to cook something that will then go into my body. I’m not exactly what you’d call a healthy eater but it’s hard to look a pot of oil in the face and not feel dirty. Michael also likes that I don’t normally fry things at home because he doesn’t have to clean up the splatters!
A lot of oven-fries recipes are disappointing to me and that’s mainly because they’re not cooked hot or long enough. Potatoes will absolutely get crispy in the oven but you have to be patient. These potatoes get their crispiness not only from the long stay in the oven but also because they’re par-cooked and roughed up a bit. This gives them more surface area and helps them get super crispy.
If you planning a brunch, these would be amazing breakfast potatoes! Just par cook the night before (through step 2) and put them in the oven when you start prepping everything else.
- 4 lbs Russet Potatoes, Cut into 1-inch Cubes
- 2 Tbs Vegetable Oil
- 1 Tbs Kosher Salt
- Salt and Pepper to Taste
- Preheat the oven to 500°, line a half sheet pan with parchment paper, and spray that with non-stick cooking spray.
- Put the potatoes in a large pot, cover them by about an inch with warm water and bring to a boil. Cook for 3 minutes and then immediately drain. The outside of the potatoes should be a bit soft but the inside will not be done.
- Transfer the potatoes to a large bowl and drizzle the vegetable oil over the top, cover the bowl with a plate and give them a good shake. This will rough up the edges and make them crispy in the oven.
- Spread the potatoes on the sheet pan in a single layer (use 2 pans if necessary), season with salt and pepper, and cook for 40 minutes in a 500° oven, turning them after 20 minutes.
Turn these into Cheesy Crispy Oven Roasted Potatoes by sprinkling parmesan cheese on them during the last 10 minutes of cooking. Mmmmmm.
I’m not a fan of frozen potatoes so I say make this dish fresh. If you want to freeze them (or even cook them ahead of time), stop after draining, cool and store in the refrigerator for a couple of days or freeze on a sheet pan in a single layer before transferring them to a zip top bag and storing the freezer for up to 6 months.
Resume cooking as normal when you’re ready for potatoes! You may need to add more cooking time if you’re preparing them from frozen so keep an eye on them.
Why don’t potatoes freeze well? Because when the potato goes below 40° F, the starches turn into sugar and change the taste.