Croustipatates
Croustipatates are potatoes that are melt-in-the-mouth on the inside and very crispy on the outside, thanks to a double cooking process, first in water, then in the oven.
They're a perfect accompaniment to a variety of meat and fish dishes, but also a dish in themselves, with a little hot cancoillotte poured over them just before serving, for example.
They're a perfect accompaniment to a variety of meat and fish dishes, but also a dish in themselves, with a little hot cancoillotte poured over them just before serving, for example.
1,761 5/5 (1 reviews)
1 hour 15 min.
Easy
1.20 €
4 people
6 IngredientsLast modified on: January 21th 2026
For 4 people, you will need:
- 1
1 kg potatoes - 2
6 tablespoons oil - 3
flour - 4
breadcrumbs - 5
salt - 6
250 g cancoillotte (optional) - Total weight: 1,090 grams
Times for this recipe
Preparation: 15 min.
Cooking: 1 hour
All in all: 1 hour 15 min.
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Step by step recipe
Stage 1 - ⌛ 30 min.
Cook 1 kg potatoes in well-salted water, the potatoes should be very well cooked and melting.
Stage 2 - ⌛ 10 min.
Preheat your oven to 200°C (390°F).
Once the potatoes are cooked, cut into medium-sized pieces, pour into a bowl, season generously with salt, and add 6 tablespoons oil.
Mix carefully, the sides of the potatoes will crumble a little, which is normal and desirable for the rest of the cooking process.
Once the potatoes are cooked, cut into medium-sized pieces, pour into a bowl, season generously with salt, and add 6 tablespoons oil.
Mix carefully, the sides of the potatoes will crumble a little, which is normal and desirable for the rest of the cooking process.
Stage 3 - ⌛ 2 min.
Sprinkle the potatoes with a little flour, then breadcrumbs, and mix again.
Stage 4 - ⌛ 3 min.
Place a sheet of baking paper in a baking tray, and spread the potatoes over it in an even layer, with no pieces piled on top of each other.
Drizzle with the remaining oil.
Drizzle with the remaining oil.
Stage 5 - ⌛ 30 min.
Bake in the oven for approximately 25-30 minutes, keeping a close eye on the coloring.
Stage 6
Serve as a side dish, or as here, with a little warm cancoillotte, a pure delight.
Remarks
Preferably use soft-fleshed potatoes, such as bintje, which give better results.
If you don't like the skin, peel the potatoes before cutting.
If you don't like the skin, peel the potatoes before cutting.
Keeping: Enjoy immediately, but can be reheated.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 RDI=20 % | 190 RDI=20 % | 100 RDI=20 % | 1,920 RDI=100 % | 8,050 RDI: 100 % |
| Per 100 g | 5 RDI=2 % | 20 RDI=2 % | 9 RDI=1 % | 180 RDI=9 % | 740 RDI: 9 % |
| Per person | 20 RDI=6 % | 50 RDI=5 % | 30 RDI=4 % | 480 RDI=20 % | 2,010 RDI: 20 % |
How much will it cost?
- For 4 people : 1.20 €
- Per person : 0.30 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
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Oil
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Breadcrumbs
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Salt
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