Apr 17, 2015

Crispy Cracked Potatoes ( Step - by - Step)

Who doesn't like potatoes? I think every home has at least one potato lover. At my home it is my son Abhi. I am always in search of variety of Potato Recipes to bring some newness to his plate. This is one trial in that attempt. These crispy cracked potatoes will take your potatoes to next level that you die for these. The good thing I like about this recipe is they are so crisp but NOT deep fried at all YaY! This is very healthy recipe with very less oil involved but you get that crispy texture, and more over most of the work is done by your Oven. Love it!  These will be definitely a big hit on your Party Platter with less effort. Of course you don't need to have a party to make these, these could be made in jiffy with make ahead technique as well to serve on any weekend supper or for evening snack. Here is the recipe, Njoy!

Crispy Cracked Potatoes

Baby Red or Yellow Potatoes - 15 to 20
Kosher Salt - 1 Tbsp
Oliver Oil - 1/2 cup
Rosemary - 2 Strands
Black Pepper - 1/2 tsp
Crushed Red Pepper - 1 tsp


Boiling Potatoes:
Take Sauce Pan and arrange Baby potatoes in one layer. Fill with water until potatoes are drowned. Heat the pot on high heat until the water comes to boiling point. Add 1 Tbsp Kosher salt Then reduce the heat and simmer for 10 min or until Baby Potatoes becomes tender. You can pierce the tooth pick in potatoes in order to check the tenderness.  ( Total cooking time will be 20 to 25 minutes)

Cooling and Flattening Potatoes:
Keep Kitchen Towels in 2 layers on the counter top. Once the potatoes are cooked drain the water and transfer hot potatoes to these kitchen towels and leave them there for 2 min. Take another kitchen towel or napkin and press each potato under your palm firmly so that you will get the cracked potato shape. Repeat this until all the potatoes are done. If some of them break, it is okay you can still use them.

Take Rosemary leaves from strands and add them to mortar. With pestle mash the rosemary leaves roughly. add salt and black pepper  mash it along with rosemary leaves. Take 1/2 cup of olive oil in a small bowl, add the rosemary leaves with spices to the oil and mix well.

For spicy seasoning version I have divided the oil into 2 bowls and in one added crushed red pepper flakes.

Arrange the cracked potatoes on a Baking Sheet with parchment paper on.  Spoon the seasoning on top of potatoes. Lift the potatoes up, so the the oil goes under, coating on all sides of potato. Heat the Oven to 450 F, bake these potatoes for 30 min, in mid way turn them on to other side ( very gently) with spatula or tongs. You will notice they get crispy and turn to brown around edges. Take them out of the oven and cool for 5 min and serve hot.

I have done these in 2 batches. 1 batch with regular seasoning and another batch with Spicy seasoning, in that way they satisfied taste buds of kiddos and grown-ups as well!

Take a Close Peek, Aren't these sooo Crispy!


  • You can boil and flatten the potatoes ahead of time (they stay fresh up to 8 hours) keep them in fridge. When you are ready to serve take them out of the fridge bake them for 30 min according to directions. 
  • Rosemary and Other seasoning spices are optional. If you don't have these handy, You can just use salt and olive oil to apply while baking. 
  • Olive Oil is critical as this is light compare to any other oils and good for potatoes.

Will be back with another great recipe
take care until then!


  1. Crispy and yummy potatoes, nice idea to infuse the flavor, will try

    1. Thank you Suja! Yes, Rosemary flavor makes these potatoes very addictive!



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