Crisscross Potatoes
Kelsey Smith cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Starr2 on SeeMeCook
Crispy roasted potatoes scored in a crisscross pattern so the edges turn golden and crunchy while the centers stay tender. Finished with olive oil, garlic, herbs, and seasoning, they make an easy, flavorful side dish.
- Time
- 60 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 680 g
- 40 g
- 6 g
- 5 g
- 1 g
- 1 g
- 10 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 755 g before cooking, which is about 190 g per serving.
Steps
Preheat the oven to 425°F (220 °C) (220°C (425 °F)). Line a baking sheet with parchment paper or lightly oil it.
Scrub the potatoes and pat them completely dry. Cut each potato in half lengthwise, leaving the skin on.
Using a sharp knife, score the cut side of each potato in a crisscross pattern. Make shallow, parallel cuts about 1/4 inch apart, then cut across them in the opposite direction. Do not cut all the way through the potato.
Place the potatoes in a bowl with the olive oil, minced garlic, salt, black pepper, and dried herbs. Toss until the cut surfaces are evenly coated, taking care not to break the scored potatoes.
Arrange the potatoes cut-side down on the prepared baking sheet, leaving space between them so they roast rather than steam.
Roast for about 25 minutes, until the potatoes are beginning to soften and the undersides are lightly browned.
Turn the potatoes cut-side up. Spoon or brush any oil and seasoning from the pan over the scored surfaces.
Return the potatoes to the oven and roast for another 15 to 20 minutes, until a knife slides easily into the centers and the crisscrossed edges are deeply golden and crisp.
Sprinkle with grated Parmesan, if using, and return to the oven for 2 to 3 minutes, just until the cheese melts and lightly browns.
Garnish with chopped parsley and serve hot.
Notes
The source provides only a title and hashtags; quantities and method are reconstructed from the dish concept and are therefore approximate. For extra-crisp potatoes, soak the cut potatoes in cold water for 15 to 20 minutes, then dry them very thoroughly before seasoning. Serve immediately for the best texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 236
- Protein
- 5 g
- Carbs
- 31 g
- Fat
- 11 g
- Fiber
- 4 g
Where the calories come from
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