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Crispy Oil Free Potatoes

By using already baked potatoes, you can get these spuds crispy and perfect with no added oil. This is a basic base recipe for my breakfast potato. Due to varying sizes of potato I am not including measurements for the spices. I usually just sprinkle on.
Course Breakfast
Cuisine American
Prep Time 3 minutes
Cook Time 20 minutes
Total Time 43 minutes
Author Yochi


  • baked potatoes roughly cut into cubes
  • splash water
  • dash smoked paprika
  • dash tyhme
  • dash parsley
  • dash salt


  1. Heat oven or toaster oven to 425° and line a baking sheet with parchment paper.
  2. Roughly cut potato into cubes, or fry shape if making french fries.
  3. Put the potatoes into a bowl, splash with water and add seasons to your liking.
  4. Here I like to give them a little nuke in the microwave to get the chill out since my potatoes are batched, ready, and cold out of the fridge.
  5. Now give the taters a good toss in the bowl, or a vigorous stir with a spoon. Rough up the edges a bit, it helps with the crisping.
  6. Pour onto your parchment and spread them out. Cook for 20-25 minutes, flipping if you're not lazy.
  7. At the end of the cook time, turn the oven off and let them crisp in the residual heat for about another 20.