Crispy Canned Potatoes

Pro tips

• Pat drained potatoes completely dry with paper towels before tossing with oil to maximize crispiness.
• Don't crowd the pan; spread potatoes in a single layer so they roast rather than steam.
• Shake the pan or stir halfway through cooking to ensure even browning on all sides.
• Let potatoes cool for 1-2 minutes after roasting before serving to allow the exterior to set.

Substitutions

• olive oil → vegetable oil or avocado oil (neutral flavor, same cooking properties)
• dried Italian herbs → dried oregano or thyme (1/2 tsp each or combined)
• garlic powder + onion powder → 1 tsp garlic salt (reduce added salt slightly)
• canned new potatoes → canned baby potatoes or diced canned potatoes (adjust roasting time as needed)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 5-7 minutes to restore crispiness.

Do you have to drain the canned potatoes?

Yes, drain and pat them dry with paper towels to remove excess moisture, which helps them crisp up better in the oven.

How do you make canned potatoes crispy?

Toss drained potatoes with olive oil and seasonings, then roast at a high temperature until the edges are golden and crispy.

Can you use frozen potatoes instead?

Frozen potatoes can work but may release more moisture; thaw and pat dry first, then follow the same roasting method.

What temperature and time do you roast at?

The recipe uses standard roasting; check the video for exact temperature and timing for best results.

Can this recipe be scaled up for a crowd?

Yes, multiply ingredients as needed, but roast in a single layer on the pan for even crisping; use multiple baking sheets if necessary.