Crispy & Creamy Baked Potato Chunks

by tina

My cousin made this for us when he visited and it was delicious, so I decided to make it myself. It’s soo simple :)


  • 3 red potatoes
  • salt
  • pepper
  • olive oil
  • rosemary (optional)
  • ketchup (optional)

Cut the potatoes each into 12-16 pieces, depending on potato size.

Place the potatoes in the pot. Add water that covers all of the chunks. Add a dash of salt in the water. Turn the temperature to high. When it comes to a boil, let it boil for 2-3 mins.

Preheat oven to 425F. (I used a toaster oven)

Take the pot off the stove and let the potatoes sit in the hot bath for 10 mins. Then drain the potatoes with a strainer.

Place the chunks in a tupperware. Sprinkle some salt, pepper, (rosemary), and pour some olive oil in.
Put the lid on the tupperware and shake it up and down and side to side a couple of times. Doing this allows the skin on the potato to lift a little so that when the potato is baked, the skin will be crispier.

Spread the potato out onto the tray. Sprinkle some more salt and pepper if you like.

Bake for 20-25 mins or until a little darker than golden brown.

Peppery Morrocan ketchup is very good with this!



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