Easy Baked Crispy Potatoes -

Here’s the Recipe

Serves 4

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Ingredients:

4 large russet potatoes

3 tablespoons butter (melted)

1/2 tablespoon salt (you can add more after they bake depending on how salty you like your potatoes)

1/2 tablespoon pepper

1/2 tablespoon garlic powder

Directions:

Preheat the oven to 375 degrees. Prepare a large baking sheet by spraying it with non-stick cooking spray.
Peel and chop potatoes. The potatoes should be about 1 inch in thickness.
Season the potatoes with salt, pepper, and garlic powder (or really whatever seasoning you want). Arrange in an even layer on your baking sheet.
Evenly pour the melted butter over the potatoes.
Place the potatoes in the oven for 20 minutes. After the first 20 minutes, flip them over and bake for another 20 minutes. Remove from oven and stir together.
Serve and enjoy!

Inspiration:

Ahh, potatoes. Besides pasta, potatoes are probably the life of my home. Hubby hates veggies and only eats potatoes and corn. So, suffice it to say, we eat potatoes a lot around here. Our favorite way to eat them is crispy and salty. This is such a simple and easy side dish that your family will love and will become a go-to in your house.

I was inspired with this side dish from my nonna’s “fries.” Now, her fries weren’t American traditional fries but nonetheless, they looked like fries. She would fry them in oil and just salt them and that is what we would eat along side any meal she would make. They were always so crispy and fluffy on the inside that we craved them. As I got older, I wanted to find a way to make them so they were a bit healthier and so they stayed crispy. My nonna used to stack her “fries” as they came out of the shallow fry so the ones at the bottom always got soggy. They were still delicious and crave worthy, but I wanted each and every potato to stay crispy. Plus, I didn’t want to stand over a pan and fry potatoes in batches.

This recipe was born out of my need to find a healthier way to eat her “fries” and to do it more efficiently. Standing over a frying pan and frying the potatoes in batches just wasn’t going to happen. Even more so now that I am a mom. I wanted a way that would essentially remove the fryer. And I think I have found it.

Instead of frying, I bake these potatoes. And trust me, they come out just as crispy and each and every one of them stays crispy because they don’t get stacked on each other! I do add butter but without the fry, these do come out a bit healthier than my nonna’s original recipe. It’s also a pop it in the oven and work on whatever else you need while they bake. And, you can really season these however you want. We keep it simple with salt, pepper, and garlic powder but you could throw rosemary in that mix or use a completely different seasoning. They are just so versatile and work so well as a side dish. We seriously have these at least 3 times a week! Hubby loves them!