Crispy oven potatoes. A perfect snack or an impressive side for any meal.
The slices are cut in a crosshatch, so they turn golden and crisp and soak up all the spices and herbs.
Olive oil, paprika, garlic, and rosemary. So much flavor, you won’t be able to stop picking at them.
My tip: lay two chopsticks on either side of each slice before you cut. The knife stops before it goes all the way through.
Crispy crosshatch potatoes are thick peeled potato slices, rinsed and dried, scored in a grid on both sides, then brushed with olive oil, coarse salt, pepper, sweet paprika, garlic powder, rosemary, oregano, and chili flakes. Roast in a single layer at 400°F (200°C) for 40–50 minutes, flipping halfway, until golden and crispy.
Crispy Crosshatch Oven Potatoes
Ingredients
Method
- Peel the potatoes and cut them into fairly thick slices.
- Rinse the slices well in cold water to remove the starch. Dry them thoroughly with a clean kitchen towel or paper towels.
- Lay two sticks (skewers or chopsticks) on either side of a potato slice, so the knife can’t cut all the way through.
- On one side of the slice, cut close parallel lines lengthwise. Flip the slice and this time cut diagonal lines (the same way, with the sticks). You’ll end up with a crosshatch pattern.
- In a bowl, mix the olive oil, coarse salt, pepper, paprika, garlic powder, rosemary, oregano, and red pepper flakes.
- Use a brush to coat both sides of the potatoes with the oil mixture, making sure it gets into the cuts.
- Preheat the oven to 400°F (200°C).
- Arrange the potatoes in a single layer on a parchment-lined baking sheet.
- Bake 40–50 minutes, until golden and crispy. Flip them gently halfway through.
- After baking, sprinkle with chopped parsley.
Notes
- Rinse off the starch and dry the slices really well. Wet potatoes steam instead of crisp.
- Use the chopsticks. They keep each slice in one piece.
- Brush the oil into the cuts so the inside crisps too.
- Keep them in a single layer with space between slices.
- Dried rosemary and oregano → fresh herbs, finely chopped.
- Red pepper flakes → leave out for a mild version, or use a pinch of cayenne.
- Coarse salt → kosher salt or flaky sea salt.
Frequently asked questions
Rinse the slices in cold water to remove starch, dry them well, coat with olive oil, and roast in a single layer at 400°F (200°C), flipping halfway.
Place two chopsticks or skewers on either side of the slice. The knife stops at the sticks, so the slice stays in one piece.
Orpaz peels them. You can leave the skin on if you prefer, as long as you scrub them well.
They’re crispiest fresh from the oven. Leftovers can be reheated in a hot oven for a few minutes to bring back some crunch.
Yes. The recipe is just potatoes, olive oil, and spices.
