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Golden on the outside, fluffy on the inside, and deeply savory from garlic and herbs, these crispy garlic potatoes are the kind of recipe that works just as well for a relaxed weeknight dinner as it does for a special gathering. They’re simple, budget-friendly, and made with everyday ingredients.

This recipe relies on a few clever techniques—parboiling, cooling, and coating the potatoes generously—so you get maximum crunch without frying. Everything is baked in the oven, making these potatoes lighter than deep-fried versions while still delivering that crave-worthy crispiness.

Why You’ll Love These Crispy Garlic Potatoes

Ultra crispy without frying – The oven does all the work.
Garlicky and flavorful – Garlic, thyme, olive oil, and seasoning coat every wedge.
Simple ingredients – Nothing fancy, just pantry staples.
Customizable – Easy to make vegan, gluten-free, or extra cheesy.
Perfect for sharing – Ideal for family meals, parties, or potlucks.

The Secret to Truly Crispy Oven Potatoes

If you’ve ever made oven-baked potatoes that turned out soft or unevenly browned, you’re not alone. The key to getting that deep golden crunch lies in preparing the potatoes properly before they hit the oven.

This recipe uses three crucial steps:

Parboiling the potatoes – Softens the inside and roughens the surface.
Letting them cool slightly – Allows steam to escape so they crisp instead of steam.
Coating generously – Breadcrumbs, olive oil, garlic, and seasoning form a crunchy crust.

Together, these steps transform humble potatoes into something truly special.

Ingredients

500 g (1.1lb) potatoes, cut into wedges
100 g (3tbsp) breadcrumbs
1 handful vegan cheese (optional), finely grated
3 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon black pepper
½ teaspoon salt

Tips for Extra Crispy Potatoes

Choose the right potatoes: Floury or all-purpose potatoes crisp better than waxy varieties.
Don’t skip the cooling step: Steam is the enemy of crispiness.
Use enough oil: Olive oil helps the breadcrumbs brown and crisp.
Avoid overcrowding: If necessary, use two trays instead of one.
Flip once only: Too much turning can break the coating.

Frequently Asked Questions (FAQs)

Can I skip parboiling the potatoes?

Parboiling is highly recommended. It softens the interior and creates a rough surface that helps the coating stick and crisp. Skipping this step will result in less crispy potatoes.

What type of potatoes work best?

All-purpose or starchy potatoes are ideal. They crisp better than waxy potatoes, which tend to stay firm and less crunchy.

Can I make these oil-free?

Oil is essential for crispiness in this recipe. You can reduce the amount slightly, but removing it completely will significantly affect texture and flavor.

Are these potatoes vegan?

Yes, as long as you use vegan breadcrumbs and vegan cheese—or omit the cheese entirely.

Can I prepare them in advance?

You can parboil and cool the potatoes in advance, then coat and bake them just before serving for best results.

Why aren’t my potatoes crispy?

Common reasons include overcrowding the tray, not cooling the potatoes after parboiling, or using too little oil.

Can I air-fry these potatoes?

Yes. Cook at 190°C (375°F) for about 18–22 minutes, shaking halfway through, until golden and crispy.

Do I have to use breadcrumbs?

Breadcrumbs add crunch, but you can substitute crushed crackers, panko, or even ground nuts for a different texture.

Check out more recipes:

Lemon-Marinated Olives

Potato Bean Salad

Moroccan Cauliflower Couscous Salad

Red Cabbage Pomegranate Salad