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Crispy Baked Potatoes

Crispy Baked Potatoes



  • Water for boiling 
  • 1 tablespoon salt
  • ½ teaspoon baking powder
  • 4 large potatoes or 4 cups of cubed potatoes

Spice mix 

  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 teaspoon salt 
  • Pepper to taste
  • 1 teaspoon chili powder, optional
  • 1 tablespoon oil 
  • Cooking spray 


  • Peel potatoes if desired, Cut the potatoes into cubes, about 1 ½  inch pieces. 
  • Add water to a medium-large pot, filling half the way. 
  • Add 1 tablespoon salt. 
  • Add the baking powder. 
  • Bring it to a gentle boil, uncovered, in medium heat.
  • Place potatoes into the boiling water and cook for 10 minutes or until tender, but not too soft. 
  • Drain well in a colander or sieve.
  • Meanwhile, preheat the oven to 425f or 220c degrees. Line a large, line a baking sheet with parchment
  • Stir together ingredients for the spice mix. Sprinkle over potato cubes and toss to coat, gently. Add in the olive oil and coat gently.
  • Transfer potato cubes to the prepared baking sheet, arranging them in a single layer. Don't crowd the pan. Use two pans if needed.
  • Spray generously with cooking spray. 
  • Bake for 20 minutes. Remove from oven, turn over the potato wedges with fork or tongs. Spray again with cooking spray. 
  • Return to oven for 15 more minutes. 
  • Potatoes should be crispy and golden browned, soft and tender inside. 
  • Bake a little longer for extra crispy potatoes if you like. 
  • Serve immediately with dipping sauce.

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