Never thought you’d actually use canned potatoes? These crispy roasted potatoes are quick and simple, and the panko crumbs add an irresistible crunch.
How many of us have actually tried canned potatoes? They’re easy to overlook on the grocery shelf, and plenty of people assume fresh potatoes are always better. But when roasted, canned potatoes develop a fantastic contrast of textures: a crisp exterior and a tender, pillowy interior.
I have fond memories of a school chef who made unforgettable roasted potatoes. I never asked for the recipe back then, but recently a company sent me a few cans of potatoes and asked me to create a dish. I was surprised at how close the result was to that childhood memory. Canned potatoes roast beautifully and are a great shortcut when you want reliable results fast.
This version gets an extra boost from panko crumbs, which produce a lively, crunchy coating. The recipe is fast to assemble and makes an excellent side for Shabbos or a straightforward weeknight meal.
One tip: use a proper cookie sheet for roasting. A sturdy sheet helps the potatoes crisp on the bottom and edges.
If you love classic roasted potatoes, give this recipe a try. If you don’t have panko, you can substitute other crumbs such as regular breadcrumbs or crushed pretzels—just expect a slightly different texture and crunch.
Serve these alongside roasted chicken and green beans for a complete, comforting meal.
Not-Your-Average Roasted Potatoes
Ingredients
- 3 cans whole potatoes
- 1-2 Tbsp avocado oil (or any mild oil)
- ⅓ cup flavored panko crumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
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Preheat the oven to 400°F (200°C).
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Drain the potatoes and lay them on a parchment-lined baking sheet. Pat them dry with paper towels to remove excess moisture.
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Drizzle the potatoes with oil and toss gently to coat each piece.
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Sprinkle the panko crumbs and spices over the potatoes and toss until well combined.
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Bake for about 45 minutes, or until the potatoes are golden and crispy. Serve hot.
Recipe by Faigy Murray