CRISPY ROASTED POTATOES
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
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
COOK'S ILLUSTRATED CRISP ROASTED POTATOES
Make and share this Cook's Illustrated Crisp Roasted Potatoes recipe from Food.com.
Provided by MJMommy13
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- 1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Place potatoes and 1 tablespoon salt in Dutch oven; add cold water to cover by 1 inch. Bring to boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about 5 minutes. Drain potatoes well and transfer to large bowl. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt; using rubber spatula, toss to combine. Drizzle with another 2 tablespoons oil and 1/2 teaspoon salt; continue to toss until exteriors of potato slices are coated with starchy paste, 1 to 2 minutes.
- 2. Working quickly, remove baking sheet from oven and drizzle remaining tablespoon oil over surface. Carefully transfer potatoes to baking sheet and spread into even layer (skin-side up if end piece). Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating baking sheet after 10 minutes.
- 3. Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure potatoes brown evenly. Season with salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 396, Fat 17.2, SaturatedFat 2.4, Sodium 11.7, Carbohydrate 57.1, Fiber 5.1, Sugar 2.5, Protein 5.3
PERFECTLY ROASTED POTATOES
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.
ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING
As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.
Provided by Hetty McKinnon
Categories dinner, salads and dressings, vegetables, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
- Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
- After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
- Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
- To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.
More about "crisp roasted potatoes cooks illustrated recipes"
ROASTED POTATOES | COOK'S ILLUSTRATED
From cooksillustrated.com
5/5 (1)Category Side Dishes, VegetarianServings 4
CRISP-SKIN HIGH-ROAST BUTTERFLIED CHICKEN WITH POTATOES
From cooksillustrated.com
CRISP ROASTED POTATOES - COOK'S ILLUSTRATED
From cooksillustrated.com
5/5 (4)Category Side DishesServings 4-6
CRISP ROASTED POTATOES | I COOK TOO! THE NEWEST ISSUE OF COO
From flickr.com
Views 625
QUICK DINNER IDEAS: SESAME-CRUSTED SALMON | COOK'S ILLUSTRATED
From cooksillustrated.com
COOK'S ILLUSTRATED SMASHED POTATOES - THERESCIPES.INFO
From therecipes.info
COOKS ILLUSTRATED CRISP ROASTED POTATOES | RECIPE CART
From getrecipecart.com
COOKS ILLUSTRATED CRISP ROASTED POTATOES | RECIPE
From pinterest.co.uk
CRISPY ROAST POTATOES | AMERICA'S TEST KITCHEN
From americastestkitchen.com
CRISP ROASTED POTATOES RECIPE | RECIPE | COOKS ILLUSTRATED, ROASTED ...
From pinterest.co.uk
CRISP ROASTED POTATOES - COOK'S ILLUSTRATED | RECIPES, ROASTED …
From pinterest.co.uk
CRISP ROASTED POTATOES | COOK'S ILLUSTRATED | RECIPE | ROASTED …
From pinterest.ca
CRISP ROASTED POTATOES - RECIPE | COOKS.COM
From cooks.com
CRISP-SKIN HIGH-ROAST BUTTERFLIED CHICKEN WITH POTATOES | COOK'S ...
From cooksillustrated.com
CRISP ROASTED POTATOES | COOK'S ILLUSTRATED
From cooksillustrated.com
EXTRA CRISPY ROASTED POTATOES RECIPE | LITTLE CHEF BIG APPETITE
From littlechefbigappetite.com
COOK'S ILLUSTRATED BAKED POTATO - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CRISP ROASTED POTATOES | COOK'S ILLUSTRATED | RECIPE | RECIPES ...
From pinterest.ca
CRISP ROASTED POTATOES - COOK'S ILLUSTRATED
From cooksillustrated.com
CRISP ROASTED POTATOES | COOK'S ILLUSTRATED | RECIPE | POTATOES ...
From pinterest.com
CRISP ROASTED POTATOES | COOK'S ILLUSTRATED | RECIPE | CREAM CHEESE ...
From pinterest.co.uk
CRISP ROASTED POTATOES | COOK'S ILLUSTRATED | RECIPE | COOKS ...
From pinterest.co.uk
CRISPY POTATOES - RECIPES | COOKS.COM
From cooks.com
CRISP ONION ROASTED POTATOES - RECIPE | COOKS.COM
From cooks.com
CRISP ONION ROASTED POTATOES - RECIPE | COOKS.COM
From cooks.com
CRISP ONION ROASTED POTATOES - RECIPE | COOKS.COM
From cooks.com
THE BEST CRISPY ROAST POTATOES EVER RECIPE - SERIOUS EATS
From seriouseats.com
CRISP ONION - ROASTED POTATOES - RECIPE | COOKS.COM
From cooks.com
ROASTED POTATOES | COOK'S ILLUSTRATED
From cooksillustrated.com
CRISP ONION ROASTED POTATOES - RECIPE | COOKS.COM
From cooks.com
CRISP ROASTED POTATOES | COOK'S ILLUSTRATED | RECIPE | ROASTED …
From pinterest.com
CRISP ONION ROASTED POTATOES - RECIPE | COOKS.COM
From cooks.com
CRISP ROASTED POTATOES | AMERICA'S TEST KITCHEN
From americastestkitchen.com
CRISPY ROASTED POTATOES RECIPE | COOKBOOK CREATE
From cookbookcreate.com
CRISP ROASTED POTATOES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
| COOK'S ILLUSTRATED
From cooksillustrated.com
CRISP ROASTED POTATOES | COOK'S ILLUSTRATED | RECIPE | COOKS ...
From pinterest.co.uk
COOK'S COUNTRY BAKED POTATOES - THERESCIPES.INFO
From therecipes.info
CRISPY ROAST POTATOES – NAN COOKS THE BOOKS
From nancooksthebooks.com
ROASTED POTATOES | COOK'S ILLUSTRATED | RECIPE | COOKING, ROASTED ...
From pinterest.com
CRISP ROASTED FINGERLING POTATOES | COOK'S COUNTRY
From cookscountry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love