Crazy Potatoes Recipes

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CRISPIEST EVER POTATOES



Crispiest Ever Potatoes image

Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds small creamer potatoes
1 tablespoon baking soda
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
5 cloves garlic, skins on, smashed
Leaves from 5 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
  • Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
  • Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

CRASH HOT POTATOES



Crash Hot Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 4

12 small yellow potatoes
Kosher salt
3 tablespoons olive oil
Fresh ground black pepper

Steps:

  • In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
  • Preheat the oven to 475 degrees F.
  • Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

CRAZY POTATOES RECIPE - (4/5)



Crazy Potatoes Recipe - (4/5) image

Provided by Knittinglady54

Number Of Ingredients 6

10 potatoes, washed and cubed
8 bacon strips
1 (.4 oz) packagee ranch dressing mix
2 cups mayonnaise
1 cup milk
3/4 pound sharp cheddar cheese, grated

Steps:

  • Cook the potatoes in boiling, salted water until tender. Drain and place in a greased 13 X 9 inch baking dish. Cook the bacon in a skillet over medium high heat until crisp; drain on paper towels, cool and crumble. Preheat the oven to 375 degrees. Mix together the ranch dressing mix, mayonnaise, and milk. Add the grated cheese and mix. Pour over the potatoes. Sprinkle the bacon over the top. Bake for 30 minutes. Makes 12 to 16 servings.

CHEEZY POTATOES



Cheezy Potatoes image

This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table.

Provided by TRISHAD

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

1 pound frozen Southern-style hash brown potatoes
1 (10.75 ounce) can condensed cream of potato soup
1 (16 ounce) container sour cream
1 (16 ounce) package shredded Cheddar cheese
½ cup butter, melted
1 cup crushed potato chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
  • Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
  • Remove from oven and let stand 15 minutes before serving.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 22.4 g, Cholesterol 115.8 mg, Fat 49.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 29.2 g, Sodium 769.5 mg, Sugar 0.7 g

YOU'RE-BACON-ME-CRAZY POTATO SALAD



You're-Bacon-Me-Crazy Potato Salad image

It isn't a summer cookout without potato salad, but the stuff from the deli just isn't our thing. I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, it's my family's top request for a side. -Paul Cogswell, League City, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 10

2-1/2 pounds small red potatoes, cut into 1-inch pieces
3 teaspoons salt
1 pound bacon strips, finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
2 cups mayonnaise
2 tablespoons Dijon or yellow mustard
3/4 teaspoon dill weed
1/2 teaspoon celery salt
1/4 teaspoon celery seed

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Add salt; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 12-15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels; reserve 4 tablespoons bacon drippings. Cook and stir onion in reserved drippings until browned, 6-8 minutes., Reserve 1/4 cup cooked bacon for topping. Add onion, drippings, celery and remaining bacon to potatoes., In a small bowl, mix mayonnaise, mustard and seasonings. Pour over potato mixture; toss to coat. Refrigerate, covered, until chilled, about 1 hour. Just before serving, sprinkle with reserved bacon.

Nutrition Facts : Calories 424 calories, Fat 36g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 1147mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

CRISPY ROASTED POTATOES



Crispy Roasted Potatoes image

As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!

Provided by Lindsay W

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 5

Number Of Ingredients 6

2 ½ pounds red potatoes, cubed
3 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon ground black pepper
¼ pinch paprika

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
  • Place potatoes into a large bowl.
  • Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
  • Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 36.5 g, Fat 8.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 195.2 mg, Sugar 2.4 g

CRAZY COOLER COOKED POTATOES



Crazy Cooler Cooked Potatoes image

I could NOT believe this recipe! Potatoes that are cooked and served in an ice chest like an Igloo cooler! What's more, they are YUMMY! like twice baked potatoes. This is the easiest and funniest way to cook a massive amount of potatoes. I usually cook them until they are almost done- not mushy just to the point where they could cook for a few minutes more- and let them finish in the cooler IF I have about an hour before having to open the cooler again. IF I need to serve them sooner I cook the potatoes until they are close to done or done but not mushry. They come out great and what a conversation piece for your next picnic, BBQ, get together, etc... You gotta try it to believe it! PS.. You CAN do these in a foil pan too for easy clean up. You can even put the pan in the cooler!

Provided by Mamas Kitchen Hope

Categories     Potato

Time 20m

Yield 80 serving(s)

Number Of Ingredients 11

1 (3 ounce) package crab boil
20 lbs red potatoes
5 cups cheddar cheese, shredded
2 lbs butter
salt & pepper
chives (optional)
bacon bits (optional)
sour cream (optional)
green onion, chopped. (optional)
chives (optional)
creole seasoning (optional)

Steps:

  • Start with boiling pot of hot water. Add salt pepper and crab boil bag for flavor to the boiling water.
  • Add 20 lbs of chopped up red skin potatoes. Leave skins on if you desire. Boil until potatoes are almost done. I cook them til they are fork tender and just about done- as long as they are not mushy they will be fine. If you have taken them too far and they are cooked more than you like just let them cool until they are warm but not steaming before putting them in the cooler.You may want to warm the add ins before tossing them into the cooler to ensure they melt.
  • Dump boiled potatoes into clean cooler/ice chest Igloo type cooler. (We use a brand new one or one that has been cleaned well with bleach and rinsed well).
  • With clean plastic gloves and a long knife, slice through the entire 'mess' of food, cutting and slicing through to make the pieces as small as you like. This will also help to mix it well. Cut as much as you like and REMEMBER the potatoes are HOT- so be careful!
  • Optional Ingredients: You can either serve them separately and allow your guests to add their own OR you can add them now using the knife method.
  • Now, close the lid of the cooler and lock them up. Make sure NO ONE opens it! The steam will continue to cook the potatoes.
  • They will stay warm for HOURS and be ready and perfect when you are ready to serve.
  • PS. You CAN do these in a foil pan too for easy clean up. You can even put the pan in the cooler! Or line the cooler with foil!

Nutrition Facts : Calories 191.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 31.8, Sodium 116, Carbohydrate 18.1, Fiber 1.9, Sugar 1.2, Protein 4

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