Perfectly crispy baby potatoes

  • Preparation 10 min
  • Cooking 1h10 min
  • Servings 4
  • Freezing Absolutely



  • 2 lb baby or fingerling potatoes
  • Olive oil
  • About 1 tablespoon Italian spices
  • About 1 tablespoon garlic powder
  • Salt and pepper from the mill



  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • In a large saucepan filled with boiling water, cook the potatoes for 10 minutes or until fork tender. Drain and pour onto the baking sheet. Using the base of a large glass, crush the potatoes and spread over the baking sheet.
  • Add a good drizzle of olive oil, sprinkle with Italian spices and garlic powder to taste then season with salt and pepper. Place in the oven and cook for 45 minutes to 1 hour, until the potatoes are crispy. Flip and drizzle with a good dash of olive oil halfway through cooking.