The Best Crispy Bottom Potatoes

Know how to make The Best Crispy Bottom Potatoes perfectly every time with this easy recipe! Bringing crunch and flavor to your dinner plate!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings serves

Calories 786kcal

Author Samantha Pickthall

Ingredients

4 large white potatoes, Russet or Yukon Gold Potatoes
1 Tbsp extra virgin olive oil, for the baking sheet
2 tbsp extra virgin olive oil, for the potatoes
1 tsp garlic powder
1 tsp dried Italian seasoning

US Customary - Metric

Instructions

Preheat Oven & Grease Tray: Set your oven to 400°F (200°C) to preheat. Drizzle the tablespoon of oil over the base of a large baking sheet and set aside.
Prepare Potatoes: Wash and cut the potatoes into quarters, do not remove the skin. Transfer them to a large mixing bowl.
Season Potatoes: Drizzle the olive oil over the potatoes. Add the garlic powder and dried Italian seasoning. Toss everything together until the potatoes are evenly coated.
Arrange on Baking Sheet: Place the potatoes on the greased baking sheet, ensuring the larger flat side of each potato quarter is in direct contact with the sheet. This positioning is crucial for achieving the crispy bottoms.
Bake and Check: Bake the potatoes for 1 hour and 30 minutes, or until golden and the bottoms are crispy. It’s crucial not to turn the potatoes during this time to ensure they develop a crispy texture on the bottom. Check periodically and if the potatoes start to stick, gently move them with a slotted turner. If needed, drizzle a little more oil to help them release from the baking sheet.
Serve: Remove the potatoes from the oven and serve immediately as a side dish or enjoy them on their own.

Notes

Store: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days.

Freeze: To freeze, let the potatoes cool completely, then place them in a single layer on a baking sheet to freeze individually. Once frozen, transfer to a freezer-safe bag or container and freeze for up to 1 month.

Thaw: Thaw the potatoes in the refrigerator overnight. To re-crisp, reheat them in a hot oven at 400°F for about 10 minutes or until heated through and crispy.

Nutrition