Food and Recipes Recipes Crispy Potatoes Recipe These potatoes are full of flavor and crunch. By Nick Wallace Nick Wallace Mississippi native Nick Wallace has been named one of the best chefs in his home state. In addition to running Nick Wallace Culinary, Nick Wallace Catering, and Nissan Café by Nick Wallace, he has also appeared on the Food Network and competed in Top Chef season 19. Southern Living's editorial guidelines Updated on July 27, 2021 Print Share Share Tweet Pin Email Active Time: 10 mins Total Time: 40 mins Yield: 6 serves When roasting potatoes, be sure and don't crowd the pan; potatoes are just like children in a car – they don't like to be touched! Overcrowding will result in steaming, mushy potatoes instead of crispy exteriors and tender interiors. To guarantee crispy roasted potatoes, choose a white potato that isn't too waxy or too starchy. An all-purpose potato, such as the russet, Yukon gold, red, or fingerling, are all good choices. On the off chance you have leftovers, try this delicious idea straight from the Southern Living Test Kitchen: reheat the potatoes and top with a poached egg and fresh pico de gallo or salsa. Ingredients 1 ½ pounds peeled russet potatoes, cut into 1-inch chunks 1 ½ pounds peeled sweet potatoes, cut into 1-inch chunks ¼ cup canola oil 2 teaspoons garlic powder 2 teaspoons onion powder 1 ½ teaspoons kosher salt 1 ½ teaspoons black pepper 4 thyme sprigs Directions Preheat oven to 425°F. Toss potatoes with oil, garlic powder, onion powder, salt, and pepper in a large bowl until well coated. Spread in a single layer on a large rimmed baking sheet, and top with thyme sprigs. Bake in preheated oven until browned and crispy, about 25 minutes. Let cool 5 minutes before serving. Garnish with crispy thyme sprigs. Photo: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: Katelyn Hardwick Print