Go Back

Crispy Potatoes


  • 5 russet potatoes I use the largest ones I have
  • 1/2 c ghee butter, bacon fat or coconut oil (melted)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 4 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/4 tsp black pepper


  • Preheat oven to 415 degrees.
  • Put the ghee, butter, bacon fat or coconut oil in a small pot and melt over low heat.
  • Peel, wash and dice potatoes and place them in a large mixing bowl.
  • Pour the ghee, butter, bacon fat or coconut oil over the potatoes and stir to coat.
  • Combine dry ingredients (garlic powder, onion powder, cumin, paprika, salt and pepper) in a small bowl.
  • Sprinkle the dry ingredients over the potatoes and stir until potatoes are coated with the seasoning mixture.
  • Spread the potatoes in a single layer on a baking sheet. (I use two standard size cookie sheets or one large sheet pan. Use a silicon baking mat to keep the potatoes from sticking.)
  • Bake for 25-30 minutes.
  • Serve with tortillas, cheese (Gouda is our fav!), and lettuce for potato tacos or top with over easy eggs or eat the potatoes alone.
  • Alternately, you can fry the potatoes in a skillet over medium heat until they are crispy on the outside and soft on the inside.