Crispy Roasted Potatoes


We LOVE Potatoes.  I am sure that is becoming apparent with the number of potato recipes I have posted so far (embarrassed face).  They are easy to make and for the most part, potatoes are a good inexpensive comfort food side dish.

I hope you enjoy this very easy Potato recipe, and my lazy, fewer dishes method of making them!


As I said, these are very easy and quick to make.  Below are the ingredients I used:


The first thing I do is to peel and grate the carrots, chop the onion and the basil.  Set these aside and then roughly chop the potatoes.

Now comes the hard (lazy) part lol!  Pour all of this into a big freezer baggie.  Shake to mix it all up.


Open the bag and add the olive oil, grated cheese, garlic powder (and yes, I put garlic in pretty much everything I make, other than desserts…. it is that wonderful Polish blood coursing through my veins!) and the special, secret ingredient…. bread crumbs. They add that extra little bit of crispiness. Shake this up now too, making sure everything is evenly distributed through out.


Pour the entire contents of the baggie into your prepared baking pan.  I used an aluminum pan because I am freezing these after for later on (I do that a lot, make too much of something on purpose so that I can freeze it and have quick easy meals if I need them.  Thaw, cook and serve.)


Bake at 400 degrees for 55 minutes, stirring once to let everything brown and crisp, until the whole pan is evenly browned and crispy and smells delicious!

Serve immediately, or freeze for later like I do!  (I now have 3 different kinds of potatoes in the oven for a quick meal, along with left over Shepherd’s Pie I made the other night, Lasagna and now meatloaf! Pretty ‘s soon I may have accumulated a whole week worth of dinners in case I need or want a cooking vacation lol!)

There you have it, crispy, cheesy, garlicky roasted potatoes! Yum!

(Sorry about the picture on the right, they were still so hot the steam was fogging up my camera lens!)


Crispy Roasted Potatoes

Preparation Time: 20 minutes  Cook Time: 55 minutes  Servings: 4


  • 5 or 6 Medium Potatoes
  • 3 Carrots
  • 1 Medium to Large Onion
  • 2 or 3 stalks Fresh Basil
  • 6 Tbsp. Olive Oil
  • 1 Cup Grated Cheese
  • 1/2 Cup Prepared Breadcrumbs


  1. Preheat oven to 400 degrees.  Grease baking pan.
  2. Peel and grate carrots.
  3. Roughly chop onion.
  4. Chop Basil into about 1/2 cm pieces/slices.
  5. Chop potatoes into 1 inch pieces, or close.
  6. Dump all of the above into large freezer bag.
  7. Seal and shake to mix up.
  8. Add olive oil, grated cheddar, garlic powder and bread crumbs to baggie.
  9. Seal and shake to blend all ingredients thoroughly.
  10. Dump entire contents into prepared pan.
  11. Bake at 400 degrees for 55 minutes, removing from oven once to stir bottom veggies to the top to brown evenly.


Note: We have also been known to save leftovers of these potatoes and veggies to have with peameal for breakfast on a Sunday morning.

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