When ordering a side or French Fries at your favorite cheeseburger joint, do you ask to have them served crispy? If so this is the potato recipe for you.
Idaho russet potatoes are simply washed, cubed with skins left on, tossed with garlic cloves, Tuscany seasoning (or other options), salt, pepper and an abundant amount of olive oil. They are then baked with direct heat until crisp outside.
The two secrets are to never soak potatoes in water and use direct heat, not convection.
There are many elaborate and complicated ways to make great potatoes all designed to impress and enhance elegant meals but if you're like me, a crispy fried potato lover, these will be your favorite homemade potatoes.
Roasting pan, I prefer one with a hard surface that tolerates using a metal spatula to scrape and toss potatoes off the bottom. If more comfortable, you can use a non-stick pan and a safe spatula. It will take longer to crisp them.
One other note, although the garlic will crisp, it isn't offensive and takes on an almost "nutty" crunchy flavor.
Although I recommend using a 350º non convection oven, I will often use a higher temperature to hasten cooking but be cautious. You will need to flip potatoes more frequently to prevent burning and drying.
Variations