Crispiest Oven-Baked Potatoes
The trick to the crispiest, crunchiest, oven-baked potatoes? Boil them with a little baking soda before they go in the oven! Ours are seasoned with Italian herbs, nutritional yeast, and a little garlic. Simple- perfect for a side, snack or breakfast. Just be warned, these potatoes are addictively good!
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Peeling Back the Potato
Potatoes are one of the world’s most versatile and widely consumed root vegetables, originally cultivated in the Andes region of South America over 7,000 years ago. To this day potatoes are a stable crop in that area, with over 4,000 varieties of potato native to Peru. Today, they are a staple food in many cultures, prized for their adaptability in dishes and nutritional value.
Potatoes are a good source of complex carbohydrates, vitamin C, potassium, and dietary fiber, particularly when eaten with the skin. They come in many varieties, each suited to different culinary uses: starchy types like Russets are ideal for baking and frying- that’s what we used in this recipe for crispy potatoes. Waxy varieties such as Red Bliss or Fingerlings hold their shape well for boiling and salads, and all-purpose types like Yukon Gold work well in most preparations.
Potatoes are harvested year-round in different regions, but in temperate climates, their peak season is late summer through early fall. Even not in season, potatoes have a good shelf-life, so are a great year-round food. When selecting potatoes, look for firm, unblemished skins and avoid any with green spots (which could indicate the presence of toxic solanine). Store them in a cool, dark, well-ventilated place—never in the refrigerator, which can alter their flavor and texture. Beyond their culinary uses, potatoes have played a major role in history and food security, especially during times of famine. For cooks, they offer a blank canvas for flavor, capable of transforming from creamy mash to crispy roast with just a few simple techniques.
Cooking with Potatoes? Try one of these Vegan Potato Recipes!
- Roasted Potatoes in Creamy Fenugreek Leaf Sauce
- Instant Pot Black Borracho Beans with Potatoes
- Vegan Deviled Potatoes for Easter (or any occasion!)
- Perfect Vegan Oven-Roasted Potatoes
- Easy Homemade Miso Vegan Potato Salad
- Stir-Fried Spicy Chinese Sweet Potatoes
- Avocado Mashed Potatoes with Porcini Gravy
- Squash, Cauliflower, and Potato Corpse Face Pie
- Vegan Pierogi with Potatoes and Onions
- Cashew-Crusted Rosemary & Leek Vegan Potato Gratin
- Easy Air Fried Crispy Potato Tacos
Crispy Oven-Baked Potatoes Tips and Tricks
- The key to the crispiest oven-baked potatoes is really to boil them in slightly alkaline water first. A little baking soda will do the trick. This leaves the surface of your potato textured and bumpy, perfect for getting the crispy, crunchy bite.
- We cut our potatoes very small- about the size of a die. If you prefer larger crispy potatoes, this recipe will still work just fine. They may need to boil a little longer, but since the potatoes are fully cooked going into the oven, they’ll crisp up in about the same time as our small tators.
- Don’t be afraid to rough the potatoes up a little bit as you coat them in spices and oil. While we don’t want mashed potatoes, they’ll only get better from being a little more crumbled up.
- These potatoes are the perfect breakfast potato, served alongside a tofu scramble and some plant-based bacon. They are also great as a side to just about any meal, but most of the time I eat them on their own, right over the baking tray.
Crispiest Oven-Baked Potatoes
Ingredients
- 4 medium-sized russet potatoes (2.5lb)
- 1/2 tsp. baking soda
- 1 tsp. salt, plus more for boiling water
- 1/4 cup olive or neutral-flavored oil, plus more as needed
- 2 tbsp. nutritional yeast
- 1 tbsp. Italian seasoning
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 tsp. dried sage
Instructions
- Bring about 8 cups of water to boil in a large pot. Preheat the oven to 425F (220C), and prepare two baking trays with a light coat of oil.
- Peel potatoes if desired, and chop into small cubes, about the size of dice. Once the water is boiling, season with salt and add the baking soda. Mix. Add the chopped potatoes, and return to a boil before reducing to a simmer. Cook for a few minutes until fork-tender, then drain.
- Place the drained potatoes in a mixing bowl, and add the oil, salt, spices. Mix to coat all the potatoes. Spread out on the prepared trays in a single layer. Place in the preheated oven for 20 minutes. After 20 minutes take the potatoes out and flip them over. I like to add a little extra oil on top at this point. Return to the oven for an additional 20 minutes, or until golden-brown and crispy.
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