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Crispy Crosshatch Oven Potatoes

Crispy Crosshatch Oven Potatoes

Crosshatch-cut potato slices, golden and crispy, with olive oil, paprika, garlic, and rosemary.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 3 –4 as a side
Course: Side Dishes
Cuisine: Israeli
Ingredients Method Notes

Ingredients
  

  • 3–4 large potatoes, peeled
  • 6 tablespoons (90 ml) olive oil
  • Coarse salt, generously
  • Freshly ground black pepper, to taste
  • ½ teaspoon sweet paprika
  • ½ teaspoon garlic powder
  • Rosemary, to taste
  • Oregano, to taste
  • Red pepper flakes, to taste
  • Fresh parsley, chopped, for garnish

Method
 

Preparing the potatoes
  1. Peel the potatoes and cut them into fairly thick slices.
  2. Rinse the slices well in cold water to remove the starch. Dry them thoroughly with a clean kitchen towel or paper towels.
  3. Lay two sticks (skewers or chopsticks) on either side of a potato slice, so the knife can't cut all the way through.
  4. 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.
  5. In a bowl, mix the olive oil, coarse salt, pepper, paprika, garlic powder, rosemary, oregano, and red pepper flakes.
  6. Use a brush to coat both sides of the potatoes with the oil mixture, making sure it gets into the cuts.
Baking
  1. Preheat the oven to 400°F (200°C).
  2. Arrange the potatoes in a single layer on a parchment-lined baking sheet.
  3. Bake 40–50 minutes, until golden and crispy. Flip them gently halfway through.
  4. After baking, sprinkle with chopped parsley.

Notes

Tips for the crispiest potatoes
  • 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.
Substitutions
  • 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.