Ingredients
- 4-5 potatoes
- 4 cups water
- 1 tsp salt
- 3 tbsp oil
- 2 tbsp breadcrumbs
- 1/2 tsp oregano
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp chili flakes
- 2 tbsp Parmesan cheese
- 1 tbsp coriander leaves
Why This Recipe Works
Smart Cooking Tips
- Soak the slices in cold water before frying or baking to remove excess starch.
- Cook in small batches to avoid overcrowding and to keep them crisp.
Step 1
Peel your potatoes and cut them into whatever shape you like—wedges, cubes, or sticks—just try to keep them about the same size so they cook evenly.
Step 2
Toss the potatoes into a big pot, cover with water, add a teaspoon of salt, and bring it to a boil. Let them cook for about 12 minutes until they’re mostly cooked but still a little firm.
Step 3
Drain the potatoes and spread them out to cool to room temperature. This helps get rid of extra moisture so they crisp up better later.
Step 4
Once cooled, put the potatoes in a large bowl, drizzle with some oil, and give them a gentle toss to coat evenly.
Step 5
Sprinkle over oregano, pepper, chili flakes, salt, breadcrumbs, Parmesan, and chopped coriander. Toss everything together so the potatoes are nicely coated.
Step 6
Lightly grease a baking pan and spread the potatoes out in a single layer—don’t crowd them! Bake in a preheated oven at 400°F (200°C) for about 10-12 minutes until they’re golden and crispy.
Step 7
Let them cool just a bit, then serve warm with your favorite sauce or mayo. Enjoy!
