Crispy, golden baked potato pieces
Ingredients
- 2 lb (900 g) russet or Yukon Gold potatoes
- 3 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried Italian seasoning
- ½ tsp dried parsley
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Optional: ½ tsp chili flakes for a little heat
Instructions
- Prepare the potatoes
Preheat your oven to 425°F (220°C). Wash and scrub the potatoes well. Peel them if you prefer, then cut into thick chunks or large pieces. - Parboil
Place the potatoes in a large pot of salted water. Bring to a boil and cook for 7–8 minutes, just until the outside begins to soften. Drain very well. - Create a rough surface
Return the potatoes to the empty pot and gently shake them for 10–15 seconds. This roughens the surface and helps create that gorgeous crispy crust. - Season
Add olive oil or melted butter, garlic powder, onion powder, paprika, Italian seasoning, parsley, salt, pepper, and Parmesan. Toss gently until every potato is coated. - Bake
Arrange the potatoes in a single layer on a baking sheet or roasting pan. Don’t overcrowd them.
Bake for 25 minutes, then turn the potatoes. - Get them extra golden
Continue baking for another 20–25 minutes, until deeply golden brown and crispy on the outside. - Finish
Sprinkle with fresh chopped parsley and a little extra Parmesan. Serve immediately while they’re hot and crispy.
⭐ Tips for PERFECT crispy potatoes
- Don’t skip parboiling — it gives you a fluffy interior.
- Shake the potatoes after draining to create rough edges.
- Make sure they’re spread out in one layer.
- For extra browning, place them under the broiler for 1–2 minutes at the end, watching closely.
- Yukon Gold gives a buttery interior; russets give an especially fluffy center.
Prep: 15 minutes
Cook: 45–50 minutes
Total: About 1 hour
Servings: 4–6