No-Fry Crispy Garlic Potatoes

Super crispy on the outside, light and fluffy on the inside, and with only a touch of oil, these no-fry potatoes are sure to be one of the most magical bites of food you've had in a long while.

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 5


  • 2.5 lbs russet potatoes

  • 6 cups water

  • 1/2 tsp baking soda

  • 5 cloves garlic

  • 2 tbsp olive oil

  • 1 tbsp fresh rosemary

  • 1 tsp salt (plus more to taste)


  1. Preheat oven to 450F

  2. Peel potatoes (keep peeled potatoes in cold water until peeling is finished)

  3. Chop into 1 inch by 1 inch cubes (keep chopped pieces in cold water until chopping is finished)

  4. Grate or press 5 cloves of garlic and set aside

  5. Place potatoes in large stock pot and fill with water until potatoes are covered by about an inch of water

  6. Add 1/2 tsp of baking soda

  7. Place burner on high and bring to a boil

  8. Reduce heat and simmer until you can insert a fork with little resistance (10 minutes)

  9. Drain potatoes and return to pot

  10. Add grated garlic, tsp salt, and 2 tbsp of olive oil

  11. Cover pot with lid and shake vigorously until soft, starchy coating develops around potato pieces

  12. Place potatoes on rimmed baking sheet and spread into a single layer

  13. Roast in oven for 40 minutes, checking every ten minutes to flip with spatula or shake to turn

  14. Garnish with salt and fresh rosemary

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Handmade in Somerville, MA

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