Americas Test Kitchen Crisp Roasted Potatoes Recipes

CRISPY ROASTED POTATOES

Crispy Roasted Potatoes image

Provided by Katie Lee Biegel

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

24 ounces multicolored creamer potatoes, halved lengthwise
1/4 cup olive oil, plus additional for drizzling
1 1/2 teaspoons garlic salt
1/2 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F. Place 2 stacked rimmed baking sheets in the oven and let them heat with the oven (stacking them helps the pans hold the heat).
Toss the potatoes with the oil and 1 teaspoon garlic salt in a bowl. Remove the heated pans from the oven and arrange the potatoes in an even layer, cut-side down, in the top pan. Return the pans to the oven and bake for 15 minutes, then flip the potatoes and bake until both sides are toasted and brown, another 15 minutes.
Meanwhile, add the mayo, chives, dill, parsley and remaining 1/2 teaspoon garlic salt to a food processor and pulse until chunky.
Smear the aioli on the bottom of a serving platter. Pile the potatoes on top of the aioli. Drizzle with more olive oil and season with salt and pepper.

PERFECTLY ROASTED POTATOES

Perfectly Roasted Potatoes image

You know what goes with pretty much everything? Crispy, creamy, perfectly roasted potatoes. The secret: Steam before you roast.

Provided by Claire Saffitz

Categories Bon Appétit Side Potato Roast Appetizer Brunch

Number Of Ingredients 3

Ingredients

2 pounds small Yukon gold potatoes
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

Place a rack in the lowest position in your oven and preheat to 425°F. Halve potatoes lengthwise.
Arrange potatoes, cut side down, on a large rimmed baking sheet, spacing evenly. Pour in 1 1/2 to 2 cups water-enough to cover the surface in a thin layer but not so much that it spills the second you move the sheet.
Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. This will trap in steam and prevent water from sloshing out if you accidentally jostle the sheet.
Bake until a fork or a skewer slides easily through the potatoes, 25 to 30 minutes. The foil will be puffed; pierce it with the fork or skewer and poke around for a couple of potatoes to test.
Let potatos cool, still covered, 5 minutes. Use tongs to peel back foil about 1 inch at on corner. Carefully tip sheet and pour off water (its job is done). Crank up oven to 500°F or as high as it goes.
Remove foil. Drizzle olive oil over potatoes. Season generously with kosher salt and freshly ground pepper. Let potatoes cool to the point that you can handle them, then toss to coat.
Arrange potatoes cut side down and roast, uncovered, until skins are golden, cut sides are deeply browned and crisp, and you can see the edges frying and sizzling in the oil on the sheet, 20-25 minutes.
Let potatoes cool for a minute or two, then use a spatula to unstick them from the baking sheet. Serve them exactly as they are because these potatoes need absolutely nothing else.

ATK'S BEST BAKED POTATO

ATK's Best Baked Potato image

For the best, fluffiest, lightest baked potatoes...with a nicely seasoned skin, try America's Test Kitchen's recipe for the ultimate baked potato.

Provided by DeSouter

Categories Potato

Time 50m

Yield 4 potatoes

Number Of Ingredients 4

Ingredients

1/2 cup water
4 large russet potatoes
2 tablespoons salt
1 tablespoon vegetable oil

Steps:

Using a fork, poke six times to make holes into each large Russet potato.
Combine salt and water. Roll each potato in liquid.
Transfer potatoes to a wire rack on a baking pan. Place into oven.
Bake in a preheated 450 degrees for 45 minutes to an hour. IMPORTANT: Internal temperature should be 205 degrees to be done.
Test temperature into the end of the potato and see that there is no resistance. 205 to 212 degrees is the ideal range.
Brush potatoes with 1 Tbsp. of vegetable oil and return to oven for 10 minutes to crisp skin.
Cut an X in the top of the baked potato and using a dishtowel, squeeze potato at each end to open the X and let steam escape.
Top with butter or whatever toppings you prefer.
DO NOT LEAVE POTATOES UNCUT/SPLIT -- EAT IMMEDIATELY FOR THE BEST EXPERIENCE.

Nutrition Facts : Calories 314.2, Fat 3.7, SaturatedFat 0.5, Sodium 3511.2, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5

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