Whole30 Oven Roasted Crispy Potatoes
by Real Crispy Whole30 Oven Roasted Crispy Potatoes infused with rosemary and thyme. These Whole30 crispy roasted potatoes are crispy outside and creamy inside. Perfect healthy Thanksgiving/ Holiday side dish everyone will love in the family!
Whole30 oven roasted crispy potatoes
I love oven roasted crispy potatoes and today’s recipe is adapted from America’s test kitchen with my own twist to make the potatoes truly flavorful and irresistible!
Super Crispy Outside & Creamy Inside
There are many ways to roast potatoes however to make them truly crispy without deep frying it requires a few simple techniques. These Whole30 oven roasted crispy potatoes are super crispy outside and creamy inside. I love how healthy they are, using simple ingredients and fragrant with rosemary and thyme.
How to make crispy oven roasted potatoes
To make real crispy roasted potatoes it relies on two elements – real hot sheet pan & badly boiled potatoes. What does that mean?
- When warming up the oven, place the sheet pan in the oven at the same time so that the pan will be nice and hot. The pan will act as a hot plate to help crisp up the potato surface.
- Partially boiled potatoes will help release the starch content.
- Vigorously tossing the potatoes to create rough potato surface and along with the starch they turn crispy in the oven.
Rosemary and Thyme Fragrant Crispy Potatoes
To give the potatoes extra flavor, I slightly warm up the olive oil with rosemary and thyme and use the fragrant oil to toss the boiled potatoes. You can smell the lovely herb fragrant as you toss and coat the oil over each potato rounds and once they are in the oven, it makes the house smell so good!
Perfect Whole30 Thanksgiving/Holiday Sides
I recommend using oven mitten the whole time when handling super hot sheet pan and hot boiled potatoes. You can use any dipping sauce you like from Paleo Ketchup to my Paleo and Whole30 Korean Gochujang or simply enjoy them alone without any dipping sauce.
Best of all, they are perfect for make ahead thanksgiving holiday meals. A quick reheat in the oven they are bounce back to life. How awesome is that?
So my dear readers these Whole30 oven roasted crispy potatoes are
Oven roasted
Crispy outside & creamy inside
Fragrant with rosemary & thyme
& perfect thanksgiving and holiday side dishes!
If you give this Whole30 oven roasted crispy potatoes a try be sure to rate the recipe and leave a comment below. It’ll help me and my blog tremendously. Thanks in advance!
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Whole30 Oven Roasted Crispy Potatoes
Video
Ingredients
- 2.5 lbs russet potatoes, un-peeled, cut into ½-inch thick slices (pick potatoes on the smaller side tube shape)
- ½ tsp baking soda
- 5 tbsp extra virgin olive oil, ghee, or duck fat
- 1 tbsp Fresh rosemary, finely chopped
- ½ tbsp Fresh thyme, finely chopped
- 2 tbsp Fresh chives, chopped (garnish)
Instructions
- Preheat sheetpan & Boil water: Adjust oven rack to lowest position. Place large rimmed baking sheet pan on the bottom rack, unlined, and heat oven to 450F. Bring a large pot of water (about 2 liters) to boil.
- Part-boil potato rounds: Add ½ tsp baking soda and potato slices to the boiling water. Stir, cover, and return to boil (about 7-8 mins), lower the heat to simmer, and cook for 1 minute or until the center of the potato offers resistance when poked with a paring knife. Set the potatoes aside to drain well.
- Make herb infused oil: In the meantime, slightly warm up olive oil, ghee, or duck fat in a saucepan with rosemary and thyme. Season with a small pinch of salt, stir constantly so that the herbs won’t get burnt, about 30 seconds.
- Toss & rough up the potato rounds: While the potatoes and the oil are still hot, in a large heatproof bowl, toss boiled potatoes with 2 tbsp rosemary & thyme infused oil and ½ tsp coarse salt, use a rubber spatula to vigorously toss and combine. The salt and oil in combination with the toss will create rough potato surface thus they turn crispy in the oven. Repeat the step with 2 more tbsp infused oil and ½ tsp coarse salt. Toss and combine until the exterior of the potatoes are coated with starchy paste (about 1-2 minutes).
- Bake: Use an oven mitts to carefully take the hot sheet pan out of the oven. Grease the sheet pan with the remainder of the infused oil. Spread the potatoes evenly over with some gap between each slice and try not to overlap. Bake for 15 to 20 minutes, rotate the sheet pan after 10 minutes.
- Bake flip side: Remove sheet pan from oven and use a metal spatula to loosen and flip the potatoes. Continue to roast until the flip side (second side) is golden crispy, about 10 to 20 minutes.
- Garnish: Season with salt and pepper to taste and garnish with chive. Serve hot and immediately.
Notes
Nutrition
Looking for more healthy Thanksgiving or Holiday side dishes? Check out my Bacon Wrapped Green Bean Bundles, Herb Stuffed Cheesy Mushrooms, and Lemon Garlic Broccoli Florets!
These were so easy to make and delicious! Thank you!
Yay! Awesome. So happy to hear, Rebecca ! XO!
A little time consuming, but the best potatoes I have ever eaten.
My question is: Can you begin the process and not bake them immediately. Will they stay with the oil and herbs for a couple of hours and bake them just before dinner?
Hi Francesca, thank you! I recommend freezing the potatoes after you’ve completed the entire cooking process. We have done that several times and a quick reheat in the oven the potatoes are back to life – golden crispy. You can also simply under bake the potatoes a bit so when you reheat in the oven they will be in perfect texture.
By part-boiling the potatoes and toss and rough the surface up with rosemary oil, the potatoes release more starch and that makes the potatoes extra crispy when they hit the hot sheet pan in the oven!
I had NO idea the secret for crispy potatoes was to par-boil them first! What a great tip! These are perfection.
It’s amazing to see how crispy these potatoes are. Great idea on adding the rosemary!
Thank you! It’s like a gourmet and better version of Crispy Roasted Potato fries ! 🙂
These will be perfect for Thanksgiving. You’ve created the perfect blend of spices and flavor for these potatoes!
Thank you, Kathryn!
Drooling! Holy moly these look good!
Omigoodness! That crispy crust on those potato rounds. So delicious!
Genius with the baking soda water trick! These look delicious!
These look better than french fries which are pretty much my favorite thing ever, and I love the rosemary and thyme too!
Yum, those sure look crisp & delicious! I’m drooling!
What a great side dish for Thanksgiving, or any day of the year! These look so flavorful.
Thanks so much!
The Oven Roasted Crispy Potatoes were as wonderful as they look. Mine came out exactly as ChihYu described. Thank you for sharing this recipe! I will be putting it in the regular rotation.
I have been planning to write about this for such a long time, but now I’m glad I didn’t, because you did such a better job LOL! Beautiful photos and description of the process!! And SOO yummy!!
Woah, I want to make this for breakfast, lunch AND dinner! As someone who is in love with potatoes, this recipe is speaking my food language!
These look good! I think that they’re just the thing I need to make with our dinner tonight!
Just love crispy oven roasted potato slices!! Love the addition of the rosemary!
Potatoes with rosemary and thyme sound like a match made in heaven! These look lovely and crispy!
Crispy potatoes are my favorite thing EVER and these look amazing! I’ve tried the method of creating rough surface on the parboiled potatoes before and it really does work. Your version looks delicious.
That gorgeous, crispy, golden brown crust!!! Oh my goodness these potatoes are the best! Perfect for any meal, but so festive for the holidays too.
I really need an upgrade to my boring roasted potatoes that I make all the time. These are so thin and crispy, I’ll bet they are full of flavor!