Next, line your baking sheet with parchment paper if you’re using it, for easy cleanup. Place the coated potato coins in a single layer on the sheet, making sure they aren’t overcrowded. This step is key for achieving that irresistible crispiness! Pop them into the oven and roast for about 25-30 minutes, flipping them halfway through to ensure both sides get golden brown. The aroma wafting from the oven at this point? Pure bliss!
As I watched the potatoes transform, I could hardly contain my excitement. When they’re done, they should be beautifully browned and have a crispy exterior. Take them out of the oven, and sprinkle a little extra salt while they’re still hot. If you love a burst of freshness, toss some freshly chopped parsley on top for garnish right before serving. The vibrant green adds a beautiful contrast and an extra layer of flavor.
Pro Tips for Best Results
One thing I learned while experimenting with this recipe is to choose the right potatoes. Baby Yukon Golds are my go-to because they’re creamy and hold their shape beautifully when roasted, but you can also use red potatoes if that’s what you have on hand. I tested this three ways, and the texture was spot on every time.
If you want to up the ante, try adding some fresh herbs like thyme or rosemary into the mix. The smell that fills my kitchen when these are baking is absolutely divine! Also, don’t skip the flipping halfway through the roasting process; it makes a noticeable difference in achieving an even crisp finish on both sides.
Lastly, if you want to keep that crunch longer, make sure to let them cool slightly on the baking sheet before transferring them to a serving dish. This helps maintain their crispiness instead of trapping steam on a warm plate!
Common Mistakes to Avoid
One common mistake is crowding the baking sheet. I’ve been guilty of this, thinking I could fit one more potato coin, but the results were less than stellar. They end up steaming rather than roasting, so it’s better to use two sheets if you have to! (See the next page below to continue…)
Another mistake is not ensuring the potatoes are completely coated in oil and seasoning. The olive oil helps to create that lovely crispy crust, and if they don’t have enough, they can turn out dry. A quick toss before they hit the oven can make all the difference, and it’s worth taking the extra minute to make sure they’re well mixed.
Lastly, be cautious about the roasting time—I’ve burned a few batches in my day! Every oven is different, so keep an eye on them during the last few minutes. If they smell too delicious to resist, that’s usually a sign they’re close!