Crisscross Roasted Potatoes
Elevate your potato game with these irresistible Crisscross Roasted Potatoes! Featuring a stunning scored pattern and a golden, crispy finish, this recipe is as visually appealing as it is delicious. Made with Yukon Gold or Russet potatoes, these crispy wonders are brushed with a delectable blend of olive oil, melted butter, garlic powder, and paprika, ensuring layers of flavor with every bite. The crisscross cuts allow the seasoning to seep into every nook, creating perfect caramelized edges and tender interiors. With just 15 minutes of prep and 40 minutes of roasting, these oven-roasted beauties are an easy, gluten-free side dish or snack that’s guaranteed to impress. Garnish with fresh parsley for a pop of color, and serve them warm with your favorite dips or alongside roasted meats for a show-stopping meal. Perfectly crispy, boldly flavored, and utterly satisfying!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 medium-sized potatoes (Yukon Gold or Russet)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Scrub the potatoes thoroughly under running water and pat them dry with a kitchen towel. Do not peel the potatoes.
Place one potato on a cutting board. Using a sharp knife, score a crisscross pattern on the flat side of the potato, cutting about 1/4 inch deep. Repeat for the remaining potatoes.
In a small bowl, combine the olive oil, melted butter, garlic powder, paprika, salt, and black pepper. Mix well.
Brush the seasoned oil mixture generously over the scored side of each potato, ensuring it seeps into the crisscross cuts.
Place the potatoes scored-side up on the prepared baking sheet, spacing them out evenly to allow for proper roasting.
Bake the potatoes in the preheated oven for 35–40 minutes, or until they are golden-brown and fork-tender.
Remove the potatoes from the oven and let them cool for 2–3 minutes. Optionally, garnish with freshly chopped parsley before serving.
Serve warm as a side dish or snack, and enjoy the crispy, flavorful crisscross roasted potatoes.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.1 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 654 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
