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Super Crispy Oven Roasted Potatoes


Crispy on the outside, soft and tender on the inside. With a bit of attention to the preparation technique you can turn oven roasted potatoes into crispy bites of heaven.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium


20 ounces potatoes
1 1/4 pounds, yukon gold, rinsed and cut into 1/2-inch thick rounds
3 tablespoons olive oil
salt and black pepper
to taste


Position your oven rack to the lowest position and place a baking sheet on the rack to preheat.

Preheat the oven to 450℉ (230℃).

Preheat the oven and prepare the potatoes.

Add the potatoes into a large pot, cover with cold water and add ½ tablespoon of salt.

Cover and bring to a boil over high heat. Reduce the heat to a gentle simmer and cook for 5 minutes only. They should offer some resistance when prodded with a fork.

Drain the potatoes well and place into a large bowl. Add 1 tablespoon of olive oil and ¼ teaspoon of salt.

Using a wooden spoon or spatula aggressively stir and toss the potatoes so that a film of mashed potato develops and coats the potatoes.

Cooking and tossing potato...

This is to aid in evaporation when in the oven be creating more surface area to achieve a crispy exterior.

Drizzle another 1 tablespoon of olive oil and sprinkle another ¼ teaspoon of salt over the potatoes.

Toss to distribute, ensuring the potatoes are well covered in the starchy mashed paste. This may take a minute or two depending on the firmness of the potatoes.

Remove the preheated baking sheet from the oven (careful it's hot), and drizzle the last 1 tablespoon of oil over the baking sheet.

Preheated baking sheet
Arrange the potatoes onto the baking

Arrange the potatoes onto the baking sheet in a single layer.

Bake in the preheated oven for 15 to 20 minutes, until the bottoms of the potatoes are golden brown and crisp. Rotate the baking sheet ½ way through to ensure even browning.

Remove the baking sheet from the oven, and with metal tongs or a spatula gently turn the potato rounds over.

Bake in the preheated oven for 15 to 20 minutes,

Keep roasting until the the other side becomes golden, brown and crisp, about 15 minutes, rotating the pan if needed to brown the potatoes evenly.

Keep roasting

Season with salt, black pepper or whatever seasoning you like.

These roasted potato rounds are super crispy.



* not incl. in nutrient facts

Add review




There are no instructions for cutting the potatoes into rounds. The potatoes are cooked whole and then magically appear sliced. At what point should they be sliced?

over 2 years ago

its in the ingredients, 20 oz of potatoes sliced into rounds

Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 24971% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 0% Vitamin C 11%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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