These oven roasted Extra Crispy Potatoes truly pack a crunch with each bite! They’re made with clean ingredients and are worth the prep time, although the effort is minimal!
Extra Crispy Potatoes
You know how you go to a restaurant and the breakfast potatoes are so crispy then when you make them at home they’re just not the same? I’m here to help! These crispy little bites are the crunchiest potatoes I’ve ever made and are made with clean ingredients to make them a perfect part of a balanced plate.
Get that crunch factor
While these potatoes do require a bit more love than slicing and popping them in the oven, they are worth the extra steps to get that crunchy outside layer. It takes just a little more time, but the steps are still easy!
- peel and chop
- boil on the stove
- drain and return to pot
- stir with a metal spoon
- toss in avocado oil & seasonings
- bake, flip, bake, flip, bake
- dig in!
One thing I will note about this recipe is that if you are on a round of Whole30 or eat a paleo/grain free diet, be sure that you are using baking powder that is compliant! Click here for my go-to.
The dip you didn’t know you needed
While this Secret Ingredient Rosemary Cheese Dip is not Whole30, paleo or dairy free, it is a fun and unexpected treat that is made with just three simple ingredients and creates a flavor that is oddly addicting. The secret ingredient? Powdered sugar!
I know what you’re thinking, but hear me out. At one of my favorite Chicago restaurants, our favorite side to order was the crispy potatoes. One day when we were eating them, we both noticed the cheesy topping had a sweet touch to it… powdered sugar! We no longer live in Chicago, so I knew I needed to create something similar to get our fill when we wanted it, which led me to this tasty dip!
It’s created using Lifeway Farmer Cheese and Anthony’s Erythritol & Monk Fruit Powder (making this recipe sugar free!) and fresh rosemary. You have to try it!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
Check out some more of my Whole30 compliant potato side dishes:
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Preheat your oven to 450° F and line a baking sheet with parchment paper.
- Heat a large pot of water on the stove until boiling.
- While the water heats, peel and chop potatoes into fourths or sixths depending on your potato size.
- Add salt & baking powder and the prepped potatoes to the boiling water. Bring the water back to a boil and cook the potatoes uncovered until fork tender (10 minutes or so).
- Drain the potatoes then return them to the empty pot. Mix them with a metal spoon to create some texture which will soon crisp in the oven.
- Toss the potatoes with oil, garlic, salt and pepper.
- Space out the potatoes on the parchment lined baking sheet and cook for 50 minutes, flipping twice troughout the bake time.
- Serve warm and enjoy!
Ingredients
Method
- Mix all ingredients together and enjoy!
Simple ingredients and easy process with excellent results! I will be using this recipe over and over. I’ve also had success putting the potatoes in the air fryer at 375 for about 30 mins. Tossing every 10 mins.
I’m so happy you love these, Jaqueline! I’ve also popped them in the air fryer at 400 F for 20 minutes if you’re ever in a hurry! Thanks so much for making and sharing. 🙂
Wow! Why did it take me so long to try this recipe? The potatoes are so crispy! Next time I’ll have to do the rosemary cheese dip!
I’m so happy to hear that, Dana! 🙂 Let me know if you get a chance to try the dip!