Crisp Oven Browned Potatoes Recipes

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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

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.

CRISPY OVEN-FRIED POTATOES



Crispy Oven-Fried Potatoes image

Baked in the oven, these crispy potatoes are golden perfection with some garlic and chunks of onion, and cleanup is a breeze.

Provided by Diana Rattray

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons butter
3 pounds baking potatoes (russet or Idaho )
1 large onion
3 large cloves garlic
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons fresh parsley, minced

Steps:

  • Gather the ingredients. Position the rack in the lower part of the oven. Preheat the oven to 450 F.
  • Combine the oil and butter in a large, rimmed baking pan . Place the pan in the oven until the butter has melted.
  • Peel the potatoes and cut them into 1-inch cubes or small wedges.
  • Peel the onion and cut it in half. Cut each half into 4 chunks.
  • Mince the garlic.
  • Arrange the potatoes, onion chunks, and garlic in the pan, and stir lightly to coat with the butter and oil.
  • Roast the potatoes in the preheated oven for about 1 hour, or until golden brown and crispy. Stir occasionally.
  • Sprinkle with salt and pepper as desired.
  • Toss the potatoes with the minced parsley just before serving. Serve as a side with your choice of protein and enjoy.

Nutrition Facts : Calories 306 kcal, Carbohydrate 51 g, Cholesterol 10 mg, Fiber 6 g, Protein 6 g, SaturatedFat 3 g, Sodium 139 mg, Sugar 3 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g

CRISP OVEN-BROWNED POTATOES



Crisp Oven-Browned Potatoes image

Provided by Melissa Roberts

Categories     Potato     Brunch     Side     Bake     Christmas     Vegetarian     Mother's Day     Dinner     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

3 pounds large Yukon Gold potatoes
1/2 stick unsalted butter, melted
3 tablespoons olive oil
Equipment: an adjustable-blade slicer

Steps:

  • Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
  • Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to dish and cover tightly with foil.
  • Bake 20 minutes. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more.

OVEN BROWNED POTATOES



Oven Browned Potatoes image

Make and share this Oven Browned Potatoes recipe from Food.com.

Provided by MizzNezz

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb potato, peeled and cut into quarters
1/2 cup margarine, melted
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

Steps:

  • Place potatoes in shallow baking pan.
  • Drizzle margarine over.
  • Season with salt and pepper.
  • Bake at 350* for about 1 hour or until tender.
  • Baste occasionally with the margarine.
  • Sprinkle with paprika and serve.

CRISPY ROASTED POTATOES



Crispy Roasted Potatoes image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

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.

MOM'S BROWN POTATOES



Mom's Brown Potatoes image

These potatoes are different than the usual fries, but so good.

Provided by DAME DE COEUR

Categories     Side Dish     Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 4

2 cups oil for frying
5 medium potatoes, cut into small cubes
garlic salt to taste
1 tablespoon dried parsley

Steps:

  • Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C).
  • Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 46.7 g, Fat 11.3 g, Fiber 6 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 17.5 mg, Sugar 2.1 g

CRISPY OVEN POTATOES



Crispy Oven Potatoes image

These potatoes come out nice and brown and crispy. Even if there is 1/4 cup of oil it's less than deep frying! You don't have to peel the potatoes, in fact, I only scrub them throughly before slicing them

Provided by Bergy

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup lite olive oil (Use Virgin if you prefer)
4 cloves garlic, minced (Use less to suit your taste)
1 tablespoon dried rosemary
salt and pepper
3 large russet potatoes, thinly sliced
fresh rosemary (for garnish)

Steps:

  • Preheat oven to 400 F, Spray a cookie sheet with lite Olive oil or other veggie oil.
  • In a large bowl combine oil, salt, pepper, garlic and rosemary.
  • Mix well Add potatoes and toss gently to coat the potatoes.
  • Arrange a single layer of potatoes overlapping slightly in a circle in the center of the cookie sheet apprx.
  • a 9" circle.
  • Continue layering with the remaining potatoes, fanning them slightly and forming concentric circles (keep the same center but diminish the size of each circle).
  • Bake until potatoes are lightly browned and tender (about 45 minutes).
  • Use a flat spatula to remove potatoes from cookie sheet and slide onto a serving platter.
  • Fan potatoes slightly.
  • Garnish with Fresh Rosemary sprigs.

Nutrition Facts : Calories 226.4, Fat 9.3, SaturatedFat 1.3, Sodium 11.9, Carbohydrate 33.2, Fiber 4.3, Sugar 1.5, Protein 3.9

OVEN-CRISPED POTATOES



Oven-Crisped Potatoes image

I OFTEN MAKE this easy potato dish when I invite someone over for lunch. It's a nice accompaniment to salads or sandwiches. This dish always draws complimentary comments when my lunch guest arrives...the aroma of that touch of onion baking with the potatoes whets the appetite. -Precious Owens, Elizabethtown, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 2 servings.

Number Of Ingredients 4

2 medium potatoes, peeled and thinly sliced
3 tablespoons butter, melted
1 tablespoon finely chopped onion
1/8 teaspoon pepper

Steps:

  • Arrange potatoes in an ungreased 1-1/2-qt. baking dish. Combine butter, onion and pepper; pour over potatoes. Bake, uncovered, at 425° for 1 hour or until potatoes are tender.

Nutrition Facts : Calories 321 calories, Fat 17g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

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