Extra Crispy Garlic Parmesan Roasted Red Potatoes with Homemade Fry Sauce.
I’m a little embarrassed to admit how many times I’ve made these now, but the good news is I’ve found how to make them ultra crispy and truly the “best ever.” Just tweaking tiny things or changing how you bake them slightly makes a HUGE difference.
So first things first, you can use mini red potatoes or the regular ones, you just want the potatoes to be as even in size as possible. I like the miniature potatoes best, but I’ve done plenty of the regular ones too. If you use regular I would recommend cutting them into small wedges in uniform size — about 8 “wedges” per potato. (Cut potato in half, each half in half, and finally each of those halves in half one more time).
For the miniature ones, just cutting them in half will work perfectly.
Sooooo… on to some of the “secrets” for super crispy fries. The first is one I read a long time ago pertaining to sweet potato fries and I can’t even remember where I read it, but the recipe creator tossed the sweet potatoes in cornstarch to make them crispier. I always do that for sweet potato fries, but had never tried with red potato fries.
It’s totally genius though – it definitely makes these crispier and you can’t taste the cornstarch at all. I shake them really well in a plastic bag with cornstarch (what I consider the “secret ingredient”) before mixing the other ingredients with the potatoes. Step one to ultra crispy potatoes: check!
Next secret is the flipping and baking. Obviously if you don’t flip the potatoes during the cooking process they will likely be burned on one side and not crispy on the other. However, the “secret” here is the frequency. A lot of recipes require only 1 flip, but I flip the potatoes 3-4 (usually 4) times during the baking process. This ensures that ever bit of the fries is getting exposed to the heat and getting evenly crispy on every part of the potato. Every 10-15 minutes, its time to flip these potatoes!
Finally, the last secret is to broil the potatoes after they’ve been cooked. After the potatoes are looking golden and crispy (and SO delicious), change the oven to a high broil and move the oven rack to the top. Making sure the potatoes are still evenly placed on the cooking sheet, spread the parmesan cheese over the potatoes and broil to get the cheese melted and the potatoes super crispy. Watch VERY carefully as broiling can go from perfection to burnt in a matter of seconds! I don’t close the oven when I broil, but leave it slightly ajar and literally watch it the entire time. It’s so not worth burning these potatoes in the last few minutes of baking 🙂
- 3 pounds baby red potatoes or regular sized
- 1 tablespoon cornstarch
- 3 tablespoons olive oil
- 1/2 teaspoon regular salt
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon paprika optional
- 1 teaspoon fresh ground pepper
- 1 tablespoon very finely minced garlic more or less to personal preference
- 1/3 cup freshly grated parmesan cheese
- 2-3 tablespoons fresh parsley
- 1/2 cup mayonnaise
- 4 tablespoons ketchup
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
Preheat the oven to 400 degrees F.
Wash and thoroughly dry the baby or regular-sized potatoes.
Cut in half (baby potatoes) or into 8 evenly-sized wedges (regular-sized red potatoes)
Place the potatoes in a large plastic bag and pour in the cornstarch. Seal up the bag and shake until the potatoes are evenly coated in the cornstarch.
Pour into a bowl and add in the olive oil, both types of salt, paprika, cracked pepper, and garlic.
Lightly spray a large cooking sheet with nonstick spray and then pour the potato-garlic mixture on the tray.
Spread so the potatoes are in one even layer. Try to make sure none of the garlic is touching the trays (on the potatoes instead) to keep the garlic from burning.
Bake for 15 minutes, flip, another 15 minutes, flip, and then another 10 minutes. They should be golden and crispy looking, if not flip and do another 10 minutes. (I usually flip 4 times -- just watch your potatoes as ovens cook differently)
Meanwhile, chop the parmesan cheese into even smaller pieces. Finely chop the fresh parsley.
Remove from the oven and sprinkle evenly with the parmesan cheese.
Change the oven from bake to high broil and move the rack to the top.
Place the potatoes in for 2-4 minutes (watch carefully as ovens broil differently!!) or until the cheese is melted. (I leave the oven door open a few inches and literally watch them broil the entire time to ensure I pull them out at the perfect time -- not worth burning the potatoes in the last few minutes of the process!)
Remove and sprinkle the parsley on with any additional salt and pepper desired.
Whisk together all of the ingredients. Place in the fridge and chill for at least half an hour.