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Healthy Mary Brown’s Taters (Baked)

Healthy Mary Brown's Taters (Baked) - recipe card
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These crispy, golden baked potatoes are seasoned with a savory blend of herbs and spices, delivering all the comfort of classic taters with a fraction of the oil. The exterior crisps beautifully while the inside stays fluffy and tender, making them a perfect healthy side dish for any meal.

Ingredients

Scale
  • 2 lb (about 4 medium) russet potatoes, scrubbed and cut into 1-inch wedges
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
  2. Wash the potatoes thoroughly and cut them into 1-inch thick wedges. Keep the skin on for extra fiber and texture. Pat the wedges completely dry with a clean kitchen towel—moisture will steam the potatoes instead of crisping them.
  3. In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried thyme, dried rosemary, kosher salt, and black pepper. Whisk until well blended.
  4. Add the potato wedges to the bowl and toss with a spatula or your hands until every piece is evenly coated with the oil and spice mixture. Make sure no dry spots remain.
  5. Arrange the wedges in a single layer on the prepared baking sheet. Leave space between each wedge so they roast rather than steam—crowding will prevent crispiness.
  6. Place the baking sheet on the middle rack of the preheated oven. Bake for 25 minutes, then remove the sheet from the oven and use a spatula to flip each wedge over. This ensures even browning on all sides.
  7. Return the sheet to the oven and continue baking for another 15–20 minutes, until the potatoes are golden brown and crispy on the outside and easily pierced with a fork. The total bake time should be 40–45 minutes depending on the size of your wedges.
  8. If you prefer extra crispy edges, you can switch the oven to broil for the final 2–3 minutes, watching closely to prevent burning.
  9. Remove the baked taters from the oven and let them rest on the hot baking sheet for 2 minutes. This helps the exterior set and crisp up further.
  10. Transfer the potatoes to a serving platter. Sprinkle with fresh chopped parsley if using, and serve hot. These are best enjoyed immediately while the outside is crispy and the inside is fluffy.

Notes

Storage: Store leftover baked taters in an airtight container in the refrigerator for up to 3 days. Freezing: Place cooled taters in a single layer on a baking sheet, freeze for 2 hours, then transfer to a freezer-safe bag for up to 3 months. Reheating: For best crispiness, reheat in a preheated 400°F (200°C) oven for 8–10 minutes. Avoid microwaving as it will make them soggy.

Nutrition

Keywords: healthy baked potatoes, crispy taters, Mary Brown's taters, baked potato wedges, roasted potatoes, healthy side dish, vegan potato recipe, gluten-free potatoes, easy baked potatoes, oven roasted potatoes

Find it online: https://copycatkitchenco.com/healthy-mary-browns-taters-baked/