Crispiest Oven-Baked Potatoes
Golden, crunchy Italian oven-baked potatoes with rosemary and Parmigiano, perfect as a side dish.
1h 15m4Servings
Nutrition
405kcal
12gProtein
71gCarbs
9gFat
Ingredients
Yukon Gold Potatoes
1.36 kg
Parmigiano Reggiano
50 g
Breadcrumbs
50 g
Olive Oil
A generous drizzle
0.12 l
Fresh Rosemary
A few leaves
15 g
Salt
To taste
to taste
Black Pepper
To taste
to taste
Instructions
1Prep and Parboil
10m
10mPreheat Oven
Preheat your oven to 400°F (200°C) and line two baking trays with parchment paper.
Cut Potatoes
Cut the potatoes into wedges.
Boil Potatoes
Boil the potato wedges for about 6 minutes until just barely tender. Drain well.
2Season and Coat
5m
5mToss with Seasonings
In a large bowl, toss the drained potatoes with olive oil, salt, pepper, chopped fresh rosemary, breadcrumbs, and grated Parmigiano Reggiano until evenly coated.
3Bake
1h
1hArrange on Trays
Spread the seasoned potatoes evenly on the prepared baking trays. Drizzle a little more olive oil on top.
Bake Potatoes
Bake for 1 hour, switching the trays between the top and bottom racks halfway through.
Broil for Crisp
Broil at the end for an extra crisp finish.
Tips
Parboiling the potatoes before roasting ensures they are soft and fluffy inside while achieving maximum crispiness on the outside.
Ensure the potatoes are spread in a single layer on the baking sheets to allow for even browning and crisping.
Switching the baking trays halfway through the cooking time helps ensure all potatoes cook evenly.