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Perfectly Crispy Oven-Baked Potatoes

Perfectly Crispy Oven-Baked Potatoes

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I've long sought the secret to perfect crispy-on-the-outside, buttery-on-the-inside, oven potatoes, and now that I have it down pat, I'm ready to share.


It does involve one extra step: parboiling the potatoes before baking, but it's worth it!


The other thing to keep in mind is to resist the urge to keep checking on them and mixing the potatoes around. You want to keep them in one place to give them a chance to really develop a crust. After 40 minutes you can give them one quick flip/mix and then back to the oven. End result: perfect potatoes.




Ingredients:

  • 3 lbs. Yukon Gold Potatoes
  • 1 tsp. kosher salt
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 3 tbsp. oil
  • optional: dried onion flakes

Directions:

  1. Pre-heat oven to 450°F.
  2. Fill a pot halfway with salted water, cover and bring to a boil.
  3. Peel the potatoes and cut into small cubes.
  4. When the water is boiling, add the potatoes and cook for 10 minutes.
  5. Drain the potatoes and transfer them to a baking sheet.
  6. Sprinkle the potatoes with the salt, garlic and paprika, and drizzle with 2 tbsp. oil.
  7. Bake on 450°F for 40 minutes.
  8. Remove from oven, flip the potatoes over, (add onion flakes, optional) and drizzle with the remaining 1 tbsp. oil.
  9. Return to oven for another 15-20 minutes until potatoes are crispy and golden on all sides.
  10. Serve immediately.


Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Greta Greenwich February 8, 2017

My family loved this recipe!!! Reply

Thea. ( the Netherlands ) January 20, 2017

perfectly roasted potatoes Can I add this tip? Heat your skillet before you toss your potatoes in.Even better!! Reply

Miriam Szokovski January 19, 2017

microplane yes, that would be a good way to use fresh garlic here. Reply

Avrohom Keller January 18, 2017

Garlic powder How about microplane garlic? Reply

Miriam Szokovski January 17, 2017

garlic You can certainly use fresh garlic. Reply

Marianne Ricci-Wilson Houston January 17, 2017

Chopped vs Powdered My dear Avrohom...
The garlic powder will cling to the potato cubes, but the chopped fresh garlic will drop to the bottom of the baking dish and will not be eaten.
Good wishes and blessings, Marianne
PS, This looks good & I will try it. Reply

Avrohom Keller Crown Heights January 17, 2017

Garlic powder Why use Garlic powder when there is fresh? Reply

Cook It Kosher features recipes from Chabad.org food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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