Never thought you’d actually use canned potatoes? These crispy roasted potatoes are quick and easy, and panko crumbs give them an irresistible crunch.
Canned potatoes are one of those grocery items most people overlook, but they can be a surprisingly convenient shortcut. If you’ve never tried them, these roasted potatoes transform canned spuds into a crunchy, tender side dish that tastes far from “yuck.”
I used to dream about the roasted potatoes our school chef made—crisp outside, soft inside. When I was sent cans of potatoes to create a recipe, I didn’t expect much. To my surprise, they roasted up with a texture that matched those memories: a satisfying crunch on the outside and a pillowy center.
What elevates this version is the panko coating. Panko crumbs add an extra layer of crispiness that browns beautifully in the oven. They come together quickly and make an excellent side for Shabbos or an easy weeknight dinner.
A practical tip: roast these on a sturdy, rimmed baking sheet for the best crisp. A solid sheet helps the potatoes brown evenly and keeps the panko from getting soggy.
If you prefer classic potatoes, this recipe is a great way to get extra crunch. Panko delivers the best texture, but if you don’t have any, you can substitute plain breadcrumbs, crushed pretzels, or cracker crumbs—though the result will be slightly different.
Serve these alongside roasted chicken and greens 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 canned potatoes well. Arrange them on a parchment-lined baking sheet and pat dry with paper towels to remove excess moisture.
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Drizzle the potatoes with oil and toss gently to coat evenly.
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Sprinkle the panko crumbs and seasonings (paprika, garlic powder, onion powder, salt, and pepper) over the potatoes. Toss to distribute the coating.
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Bake for about 45 minutes, until the potatoes are golden and crispy. Serve hot.
Recipe by Faigy Murray