Crispy Linzer Potatoes

Making a little more effort with some veggies pays off big time. These crispy potatoes are one of those dishes where a little bit more time and work is required but in the end, the result is just perfect. Use your imagination when it comes to herbs and seasoning. Also, make your favourite dip and enjoy it.

Oven baked linzer potatoes with sour cream dip


  • Approximately 20 linzer potatoes

  • 50ml olive oil

  • salt

  • pepper

  • smoked paprika powder

  • garlic powder

  • 25g butter

  • parsley

For Dip: 

  • creme fraiche

  • spring onions

  • salt

  • pepper


  1. Wash and if needed peel (or don't) potatoes.Boil the whole potatoes. When done with boiling, drain them and leave a bit to dry.Preheat your oven to 220°C

  2. In the meantime melt butter with olive oil, add salt, pepper, paprika, garlic to it and stir so it melts all together. Put potatoes in seasoning mixture and toss and turn

  3. Line the baking sheet on the baking tray and line potatoes leaving space around them. Now use either a glass, a hand, potato masher or whatever you like to flatten potatoes, but still keeping them together as much as possible

  4. Sprinkle with the remaining butter/oil and seasoning mixture. Now put the baking tray on the bottom shelf of your oven for 10-15 minutes

  5. After you see the bottom has started being slightly golden and crispy, put the baking tray in the middle for another 10-15 minutes. In the end, put the baking tray on the top shelf for 10 minutes

  6. While potatoes are baking you can make the dip and chop the parsley.For the dip, you will need some creme fraiche. Season it with some salt and pepper to taste and add chopped spring onions in it. You can also add chive if you don't have spring onions

  7. Once the potatoes are done baking, sprinkle them with some chopped parsley and enjoy dipping them in the dip.


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