Homestyle Crispy Potatoes From Rural Italy
Recipe type: side dish
Cuisine: Italian, American
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is adapted from Gemma Cavani of Cerasa Farm in Italy.
  • 2 russet potatoes, peeled and cut into 1 inch chunks (Use russets to get fluffy insides.)
  • Water, for soaking
  • 1 teaspoon kosher salt plus several pinches, divided
  • Enough olive oil to cover potatoes, about 1 tablespoon
  1. Soak peeled and cut potatoes in salted warm water for 30 minutes (use 1 teaspoon salt). Drain and dry.
  2. Preheat oven to 450 degrees fahrenheit (not convection). Place potatoes on a metal pan (nonstick preferred) large enough to hold all potatoes in a single layer. Sprinkle potatoes with 1 large pinch of salt. Pour oil over potatoes, and stir to coat all over. Spread potatoes out into a single layer.
  3. Place potatoes in oven to roast. After about 20-30 minutes, use a spatula to turn the potatoes over once a nice brown crust develops on the bottom. Be careful to keep the crispy bottom attached to the potato. Check and turn potatoes periodically and roast until the potatoes are crispy on the outside and soft and fluffy on the inside, about 1 hour.
  4. Sprinkle a large pinch of kosher salt and serve warm.
If you are in a hurry, here's a timesaver that yields almost as good potatoes: Don't soak the potatoes. Cut the potatoes in ½ inch cubes. Roast in a 425 degree farenheit convection oven for about 30-40 minutes.

1. Seasoning variations: try garlic powder, dried mixed herbs, paprika, or parmesan cheese. Add the seasoning at least half way through the cooking process so the seasoning doesn’t burn.
2. Use peeled yams instead of potatoes, and cut them like French fries. Yam fries are amazing.
3. My mom made these potatoes by cutting russet potatoes into fairly thin circles. Don’t go too thin or you’ll end up with potato chips.
Recipe by Dana's Table at