Perfect Crispy Potatoes

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Absolutely delicious!

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Amazing! The potatoes came out SO good! I had to make two batches to feed my family, and so the potatoes could be in a single layer in my small oven pan. I also seasoned them with extra pepper and some garlic salt because I like potatoes with lots of seasoning. They turned out great! They are well worth the effort! I used a non stick pan and had no troubles with them sticking like I usually do when I try to make fries. This one is a keeper!

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Reviewed the reviews. If you rated this less than a 5........you are not a cook that wishes for improvement. Takes some obvious observation to make sure the potatoes don't stick........but OMG this is the bomb. Added some caraway seed and time on the Traeger to the recipe as my contribution. This is the only way I will ever do fried potatoes ever again.

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My picky, never complimenting my meals family loved these! Keep the delicious recipes coming Melissa:

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I make these all the time when I make breakfast for dinner. When the recipe says to add the butter, I add diced onion. I've also made them without peeling the potatoes, they were great and looked rustic.

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These require a little more attention than your typical easy-cook side dish, but well worth it. SO good and versatile when it comes to spices! Also good in the morning with your eggs and bacon :

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easy and yummy!! thanks Melissa!

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These potatoes are wonderful. My husband (not a potato fan LOVED them. Will be a go to recipe.

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These were very good and they had nice texture. I left mine in the oven for the full 25 minutes. I did season them with garlic powder and freshly grated parmesan cheese before popping them into the oven.

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Wow, this recipe delivered everything it promised (light not greasy, crispy not hard, flakey interior. I followed the recipe exactly. Potatoes sticking to the pan was not the problem I thought it would be. When I first added potatoes to the hot pan they stuck to the bottom. Resisting the urge to stir them, I waited and was able to turn them every 2 mins. At the end of 4 mins, I let them cook 1 more minute before giving them a final stir and adding the water to steam them. I let the potatoes steam in the pan for 3 mins. (only turning them once. They were starting to stick, but I was able to scrape them from the bottom. I then transferred them to the oven and let them roast. 15 mins. produced very light golden potatoes, 20 mins. baking produced, very lightly browned potatoes, 25 mins. made my potatoes nice and crispy, not over cooked or too well browned.