Never thought you’d actually use canned potatoes? These crispy roasted potatoes are super quick and easy, and the panko crumbs give them an insane crunch!

How many of you have actually used canned potatoes? It’s one of those things you walk right past in the grocery store—honestly, most people don’t even know they exist! And why? I mean, how hard is it to peel a few fresh potatoes, right? And potatoes from a can sound so…yuck!

Growing up, our school chef made the most amazing roasted potatoes. I never asked him for the recipe—I was way too shy—but my friends and I still dream about those potatoes to this day. A few months ago, a company sent me a couple of cans of potatoes and asked me to develop a recipe with them. I didn’t think they would be that great but then, um… bingo! This was exactly the taste and texture I remembered. Canned potatoes roast up with an amazing texture: a crunchy-chewy exterior and an unbelievably soft inside.

These potatoes get an extra twist with panko crumbs, which add even more crispy crunch. They come together in seconds and make the perfect side dish for Shabbos or a quick weekday supper.

One tip: Use a real cookie sheet when roasting. It makes a huge difference in getting that perfect crispiness.

If you’re a classic potato person, you’ll definitely want to make these crispy roasted potatoes. And yes—panko is what really adds the crunch. If you don’t have any, you can swap in whatever crumbs you’ve got (bread crumbs, pretzel crumbs, etc.), but just know they won’t be quite as crunchy.

Serve these alongside my Shabbos chicken and roasted green beans, and you’ve got yourself a full meal!

Not-Your-Average Roasted Potatoes

Never thought you'd actually use canned potatoes? These crispy roasted potatoes are super quick and easy, and the panko crumbs give them an insane crunch!

Print Recipe

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

Preheat oven to 400°F.
Drain the potatoes. Place them on a parchment-covered baking sheet and pat dry with a paper towel.
Drizzle potatoes with oil and toss to coat.
Sprinkle on panko crumbs and spices. Toss well.
Bake for about 45 minutes, until crispy.