Famous Crispy Potato Casserole
Updated Jul 30, 2026
This Crispy Potato Casserole is so good! Perfectly crispy are potatoes slow roasted to perfection. This crowd pleasing side dish won’t have any leftovers!
Roasted potato casserole
This recipe I am sharing today is one of my all time most loved recipes.
Everyone goes crazy for it!
This dish is the perfect casserole to make for any family get together (or fancy weekend breakfast/brunch).
Anyone that knows me knows how much I love potatoes – they are just so versatile!
Buy a bag of potatoes and you can easily make a tasty and affordable side dish.
Vegan potato recipes
Here are a few of my favorite potato recipes!
- Simple Vegan Breakfast Hash
- Roasted Potatoes and Onions
- Oven Baked Crispy Potato Rounds
- Sweet Potato Hash Recipe
- Rosemary Roasted Potatoes
- Roasted Garlic Baby Red Potatoes
Although I love potatoes in many forms, this Famous Crispy Potato Casserole is arguably my favorite potato recipe ever.
I make this recipe often for family get togethers or cookouts and it’s always a huge hit!
Everyone RAVES over it.
There are rarely any leftovers.
Just today I made it for lunch with eggs and it was amazing!
Ingredients to make crispy potato casserole
- Russet potatoes
- Spices: thyme, salt, pepper, garlic powder, onion powder
- Olive oil
- Yellow onion
- Garlic
How to make Crispy Potato Casserole
First, was the russet potatoes and pat them dry.
Next, dice them into small chunks and place in a glass casserole dish.
Sprinkle on the thyme, salt, pepper, garlic powder, and onion powder.
Drizzle the olive oil over the potatoes and use your hands to toss them until the oil coats the potatoes.
The potatoes should be well coated in oil, which will help get them super crispy on all sides.
Spread out the potatoes in an even layer to make sure that they cook evenly.
Roast at 425 degrees until the potatoes are crispy on all sides, stirring and flipping every 15-20 minutes.
Tip: use a spatula every time to scrape up potatoes that stick to the dish.
This is where you get all those delicious crispy bits from!
The secret is in the depth of flavor you get from roasting the potatoes for hours.
The ingredients themselves are simple..but the real magic happens in the oven!
Once the potatoes are almost done cooking, make your garlic and onion mixture.
Dice up the fresh garlic and onion and add it to a skillet with a little bit of olive oil.
Cook the onion and garlic for 10-15 minutes, stirring often, until the onions are caramelized and softened.
Those caramelized bits will add a next level of flavor to this dish!
Once the potatoes are done, you will mix in the caramelized onion and garlic with a spoon until it is all combined.
The goal is to get the potatoes as crispy as possible without burning.
You will take them out every 20ish minutes and scrape and stuck pieces from the bottom of the pan.
The easiest way to do this is to use a spatula upside down to scrape up any stuck potato edges.
The method is the same one that I use to make my simple vegan breakfast hash and my sweet potato hash.
I even use hash in my vegan breakfast burritos for crazy flavor!
At the end, you will have tender potatoes with crispy bits that just melt in your mouth.
I could literally eat this every week and never get sick of it!
And trust me…the cook time is so worth it. Just wait until you see how fast it will disappear when you make it!
I usually make a double batch when I take it anywhere. And there are no leftovers when I do!
Don’t forget to leave a comment when you try it!
Famous Crispy Potato Casserole
Ingredients
- 3 pounds russet potatoes, diced into small chunks
- 2 teaspoons dried thyme
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup olive oil, or enough to coat the potatoes
- 1 yellow onion, diced
- 6 cloves garlic, minced
Instructions
- Preheat the oven to 425 degrees.
- Dice the potatoes and place them into a glass 13X9 baking dish.
- Sprinkle the potatoes with the thyme, salt, pepper, garlic powder, and onion powder.
- Pour on the olive oil and toss the potatoes until the spices and oil are well coated (it will be very oily – you will need the oil to help with roasting).
- Spread out the potatoes into an even layer so that they cook evenly.
- Roast the potatoes at 425 degrees for around 1.5 hours, checking every 20 minutes.
- Every 20 minutes, remove the potatoes from the oven and use a spatula to scrape any stuck pieces from the bottom of the pan and stir the potatoes around.
- Roast the potatoes for around 1.5 hours, or until they are crispy and tender.
- Once the potatoes are almost done, dice up the yellow onion and 6 cloves of garlic.
- Sautee the onion and garlic with a little bit of olive oil in a skillet on medium high heat.
- Sautee for 10-15 minutes, or until the onion is caramelized and softened.
- Once the potatoes are finished cooking, transfer the onion mixture to the dish with the potatoes and stir to combine before serving.
Delicious recipe! We added some Newfie savoury as well, everyone kept going back for more! Go to dinner side now
This recipe looked really good, but I am ok with eating meat, even though I don’t normally overdo it.
I’ve had 4 squirrels in the freezer since this past January, and have been wonder what to do with them. I was tired of the same old squirrel recipes, so I deboned them, sautéed them in a bit of garlic butter (With lots of extra freshly minced garlic), then added them to this otherwise unchanged recipe.
Delicious. Next time I think I’ll add in 2 pounds of Pepperidge Farm Maple Sausage, or just season up a batch of venison sausage myself.
Do we PEEL the potatoes first before dicing???
I don’t peel them.
Do you know if this would freeze well? I’d like to cut it in pieces and freeze individually.
How long do you cook it for?
Can you use frozen diced hash browns?
This recipe is intended for fresh potatoes.
@Denise, yes absolutely! I just tried it and it was delicious. Frozen Hashbrowns are just fresh, cut potatoes that are frozen. I thawed them slightly.
Could I add some type of protein to it, and what do you suggest?
This recipe is intended to be a side dish and not a main course. I sometimes serve mine with dinner or with eggs for breakfast 🙂
@Kristin Holmes, Cut up some chicken into small pieces and fry it. Then cook your onions and garlic in the skillet the chicken was cooked in. Then, when you stir the onion and garlic just stir chicken in with it. Serve with warm rolls. Delicious.
Do they *have* to be russets? I just bought a huge bag of Yukon Gold potatoes…
Those should work too! Just may be a slightly different length of cook time, so keep an eye on them.
Can this be made the night before and warmed prior to serving?
You could, but it won’t be quite as crispy. If you do, I would suggest reheating it in the oven for optimal texture.
how do i sign up for your emails?
Hi Joani! You can sign up in the side bar there is a box to subscribe!
Do you leave the skin on the potatoes? It doesn’t say to peel them but just wanted to be sure!
Yes, you do!