Crunchy Baked Potatoes

Crunchy Baked Potatoes


2 people made this

Golden crunchy roast potatoes go perfectly with a roast These are my family's favourite way to eat potatoes, crunchy on the outside and buttery and fluffy on the inside.

Ange Rayner

Serves: 8 

  • 6 large potatoes
  • 1/2 cup (125ml) olive oil, or more if needed
  • 1/2 cup (60g) grated parmesan cheese
  • freshly cracked black pepper and sea salt

Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

  1. Preheat Oven to 220 degrees Celsius.
  2. Peel and quarter potatoes. Par boil for approximately 10-15 mins in a large pot. You want them firm but able to break apart when you prick them with a fork.
  3. Drain the potatoes and place back in the pot. Scruff the potatoes by shaking the pot backwards and forwards. Make sure not to break them up too much, you still want reasonable size pieces.
  4. Place potatoes, oil, and a generous amount of salt and pepper into baking dish. If there is not enough oil, add more until potatoes are really well coated. This ensures you get a great golden crunch.
  5. Bake potatoes for approx 1 hour. Make sure to check them every 15 mins or so, shaking the pan to turn them, giving them an even coat.
  6. Serve with any type of meat, they are so yummy!

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Reviews (3)


Very oily. Don't use small potatoes. Oil didn't go crisp at all. Nice flavour. - 30 Jan 2016


Yes very crunchy and added parmesan cheese 10min before talking out of oven - 04 Apr 2015


Great recipe but when do you add the Parmesan cheese?? - 07 Jan 2013

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