Crispy Oven-Baked Potatoes

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Say hello to these crispy oven-baked potatoes. These healthy roasted potatoes are so crisp on the outside, yet fluffy and soft on the inside! Think of these fries as the ultimate side to any dinner or a great accompaniment to any Sunday brunch! 

These potatoes are super easy to whip and take almost no time – think set-it and forget it type of recipe. Oh, and did I mention that these potatoes also double as the perfect way to satisfy your afternoon munchies, because they’re really just that good. Snack, dinner, or lunch, you can’t go wrong with these crispy baked potatoes.

Ingredients for Crispy Oven-Baked Potatoes

I’ll leave the full list of ingredients for these oil-free potatoes here, along with substitutions for certain ingredients and what you can use instead! 

• Potatoes: While the variety of potato you use isn’t that important, there are a few varieties that crisp up better and taste more delicious than others. I recommend Yukon Gold or Russet potatoes for the best results. Russet potatoes are also called Idaho potatoes, if you can’t find Russet in the store 😉 
• Olive oil: To get these potatoes super crisp I like to drizzle a bit of olive oil on top. Plus, the fats in the oil ensure that the fat-soluble minerals and vitamins in the potatoes are properly absorbed. Win win!
• Spices: because potatoes without spices is a crime. I like throwing a blend of garlic, black pepper, salt, oregano, basil and thyme on these potatoes. Keep in mind that using dried spices is better than fresh in this instance. Using fresh herbs would result in them burning long before the potatoes are ready! 

How to Make these Crispy Oven-Baked Potatoes

The best part about this recipe is just how easy it is. No boiling, no poking with a fork, no peeling potatoes. Just chop, sprinkle on the spices and bake!

1. Begin by preheating the oven 450°F and line a baking sheet with parchment paper – parchment paper is super important. You can’t make these potatoes without it! 
2. Start by washing the potatoes. Then, cut each potato in half and then half again to create small cubes. Make sure that most of the cubes are around a similar size to ensure everything bakes evenly!
3. Next, spread the potatoes out on the prepared baking sheet. Sprinkle with the garlic powder, onion powder, pepper, salt, basil and parsley. Then drizzle over the olive oil. Gently toss the potatoes to ensure each potato cube is coated in the spices.
4. Now for the important step! Make sure each potato is lying down on one of the cut side. This will ensure that the side is super crisp since it’s lying directly on the baking sheet. 
5. Place the tray in the oven and let the potatoes roast for 35-40 minutes. They will look golden-brown, and have air pockets on their sides when done. 
6. Let cool for 2-5 minutes and then enjoy with some ketchup or a simple garlic aioli. 

Why These Potatoes are Healthy

I know most people jump to the conclusion that potatoes aren’t healthy, but contrary to that, potatoes are packed with tons of nutrients and minerals. I’ll leave a few of the benefits of each of these ingredients down below. 

• The fiber in potatoes is called resistant starch which has the health benefits of both soluble and insoluble fiber. You can easily up the amount of resistant starch by allowing these potatoes to cool and then reheat them.
• Additionally, resistant starch also acts as a prebiotic which is great for feeding good gut bacteria. 
• Lastly, the potato skins are packed with antioxidants (which is why I recommend never peeling off the skin). More colorful potatoes, like purple potatoes, have large amounts of antioxidants, although all potatoes have them. Antioxidants are great for fighting free radicals which are cancer causing cells. 
• Oh, and potato skins also contain potassium and magnesium, two essential minerals. Both of these minerals are great at decreasing blood pressure and reducing the risk of stroke. 

Bottom line, these potato wedges are the best thing you can have alongside your dinner. Crisp, fluffy, nutritious and delicious! 

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