Best Roasted Potatoes In The Cosmos Recipes

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BEST ROAST POTATOES EVER



Best Roast Potatoes Ever image

I can hear you thinking "everyone knows how to do roast potatoes", but bear with me; following this recipe has given me the best never-fail perfect roast potatoes ever! Golden and crisp on the outside, soft and fluffy inside. There are other recipes posted on Recipezaar, but I've checked them and these directions are different! Obviously it helps if you use a variety of potato that is especially suitable for roasting (such as Maris Piper, King Edward or Desiree), but this recipe really will give you beautifully roasted potatoes that don't stick to the pan - the secret to success is in step 2.

Provided by Mrs B

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 4

4 lbs potatoes (chose the best variety you can get for roasting)
4 ounces vegetable shortening (such as Trex or Crisco vegetable shortening)
3 -4 bay leaves (optional)
sea salt (optional)

Steps:

  • Preheat the oven to 400 F, 200 C, gas mark 6; peel the potatoes and cut them into evenly sized halves or chunks.
  • Put the potatoes into a large saucepan, cover with cold salted water and bring to the boil; drain the water off as soon as it comes to the boil - this step isn't to cook the potatoes: it heats them through so they start roasting more quickly - return the potatoes to the hot pan and dry them over the heat (it is important that the potatoes are dry for roasting, otherwise they are likely to stick to the baking tray).
  • Slide a large baking tray into the oven to heat up for a few minutes, add the vegetable fat to the potatoes in the hot pan and let it melt; turn the potatoes in the melted fat until they are shiny and well coated, then tip them onto the hot baking tray.
  • Place the tray in the oven for about 45 minutes; add the bay leaves, if using, 15 minutes into the cooking time; turn and baste the potatoes a few times during cooking.
  • To serve, lift the potatoes from the baking tray with a slotted spoon, sprinkle with sea salt if desired: NOTE - if you are unable to serve the potatoes immediately, do not cover them (they'll loose their crispiness); instead keep them warm in the oven until you are ready.

Nutrition Facts : Calories 300.1, Fat 14.4, SaturatedFat 4.2, Sodium 13.6, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.6

THE BEST CRISPY ROAST POTATOES EVER RECIPE



The Best Crispy Roast Potatoes Ever Recipe image

These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.

Provided by J. Kenji López-Alt

Categories     Side Dish     Sides

Time 1h40m

Yield 8

Number Of Ingredients 8

Kosher salt
1/2 teaspoon (4g) baking soda
4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced

Steps:

  • Adjust oven rack to center position and preheat oven to 450°F (230°C) (or 400°F (200°C) if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Nutrition Facts : Calories 289 kcal, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 977 mg, Sugar 3 g, Fat 9 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

OH MY GOD THESE ARE THE BEST POTATOES IN THE COSMOS!



Oh My God These Are The Best Potatoes In The Cosmos! image

These really are 'THE BEST' potatoes I've had in all these 23 long long years of my life! You have to try these sometime. This is a very easy side-dish to put together. You can serve it with white bread as well. You can pack it for a snack for yourself/a family member by spooning in some of this vegetable on a slice of bread and topping it with another slice. If you have a kid who loves potatoes(I'm thinking of the kid in me in my school days), then, spread a layer of the vegetable on a bread slice and put a layer of Heinz Tomato Ketchup over it and top it off with another slice of bread. You'll love it! I like food with minimal masalas(spices). This is one of my most prized recipes. When you do try these, think of me. We make these at home on the days we are fasting, we make these alot when we are potato crazy:-) I wish this recipe gets alot of good good reviews!!

Provided by Charishma_Ramchanda

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon oil
4 potatoes, washed,peeled and cubed
5 -6 sprigs of fresh curry leaves, washed and torn
1 1/2 tablespoons cumin seeds
1 1/2 teaspoons turmeric powder
2 teaspoons salt
3 medium green chilies, washed,ends removed and finely chopped
1 cup water

Steps:

  • Wash potatoes under plenty of running tap water.
  • Peel them and then cut them into cubes of about an inch in size.
  • Put'em in a large bowl and keep aside.
  • Now, heat oil in a skillet on medium-high flame.
  • When hot, put in the cumin seeds and allow to crackle for 15 seconds.
  • Then, add the green chillies and the curry leaves (tear the curry leaves with your fingers before you add them to bring out the best flavour out of them).
  • Saute lightly on low-medium flame.
  • Now, gently fold in the potatoes and mix well.
  • Allow to cook, uncovered, for 5 minutes.
  • Add the turmeric powder and salt.
  • Mix well.
  • Allow to cook, uncovered, for 10 minutes on medium flame, mixing occasionally (every 3-4 minutes).
  • Stir in water, then cover with a lid, and allow the potatoes to cook on medium flame till all the water has been absorbed by the potatoes and they are tender and cooked.
  • Remember to stir the potatoes while they are cooking, every 5 minutes, to avoid them sticking to the bottom of the skillet (since it will be covered).
  • It will take 20-25 minutes for the potatoes to cook.
  • Remove from flame.
  • Serve immediately (hot) with puris (recipe number: 44025) or with rotis or with rice and yogurt on the side.
  • I JUST LOVE THIS, I HOPE YOU DO TOO!

GARLIC ROASTED POTATOES



Garlic Roasted Potatoes image

Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield : 8 servings

Number Of Ingredients 6

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  • Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

BEST ROASTED POTATOES IN THE COSMOS



Best Roasted Potatoes in the Cosmos image

Categories     Kosher     Wheat/Gluten-Free     Potluck     Potato     Kid-Friendly     Bake     Side     Vegan     Vegetarian     Low/No Sugar

Number Of Ingredients 9

2 quarts Boiling H2O
1 ounce Salt
1/2 teaspoon Baking Soda (NaHCO3)
4 pounds Gold Potatoes, cut in 1-1.5" chunks
6 tablespoons Extra Virgin Olive Oil
1/4 cup Fresh Rosemary, finely chopped
4 cloves Garlic, finely chopped
2 pinches Salt and Pepper (to taste)
1/8 cup Parsley or Sage or Oregano or other fresh herb

Steps:

  • To the 2qts of H2O, add 1oz Salt, Baking Soda and bring to a rolling boil.
  • To vigorously boiling H2O, add potatoes. Boil until a knife passes through chunks with ease. 10mins, roughly.
  • While potatoes are boiling: In a skillet at medium high heat, add EVO, Rosemary & Garlic. Stir the R&G in the oil until the garlic begins to turn golden brown. 2-3mins. Strain the herb and garlic with and set it aside saving the infused oil.
  • Preheat oven to 450F (400F if convection)
  • When the potatoes are good and steamed out... add the infused oil, S&P (to taste) and toss them vigorously. Be rough with them. Allow a mashed paste to accumulate on the potatoes. This will begin to resemble a potatoes salad, of sorts. The yum is coming!
  • When the potatoes are done, strain them, add them to a large bowl and allow them to steam themselves and expel moisture. 5mins, or until steam subsides.
  • Arrange potatoes on rimmed baking sheet(s) making sure there is no bunching. Bake for 20mins.
  • After 20mins of baking, flip the potatoes with tongs, spoons, fingers... the best flippin tool you got. Bake them until deep golden brown... another 30-40mins.
  • When golden brown and amazing... add potatoes to your serving bowl, dish, platter, slab... add the Rosemary and Garlic you set aside... sprinkle with your fav. fresh herb (parsley, sage, oregano... even mint (trust me!))
  • SERVE THEM PUPPIES AND LOVE THEM! They will love you back.

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
  • Remove the potatoes from the oven, season to taste, and serve.

ULTIMATE ROAST POTATOES



Ultimate roast potatoes image

This foolproof recipe will ensure even first timers get crispy skins and fluffy insides. Make sure your roast potatoes are perfect for Sunday lunch or even Christmas dinner

Provided by Angela Nilsen

Categories     Dinner, Side dish

Time 1h10m

Number Of Ingredients 4

1kg Maris Piper potatoes
100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil
2 tsp flour
Maldon salt, to serve

Steps:

  • Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
  • Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
  • Drop the potatoes into a large pan and pour in enough water to barely cover them.
  • Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
  • Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
  • Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
  • Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
  • Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over.
  • Spread them in a single layer making sure they have plenty of room.
  • Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
  • Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
  • Scatter with Maldon salt and serve straight away.

Nutrition Facts : Calories 391 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.42 milligram of sodium

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