THE BEST CRISPY ROAST POTATOES YOU'LL EVER MAKE
These crispy roast potatoes are the perfect combination of crunchy and fluffy.
Provided by Laura
Categories Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Pre-heat oven to 425° F (215 degrees C).
- Peel and chop potatoes into 1" to 2" chunks.
- Fill a medium pot halfway with water and set it on medium heat. Add 1 tsp salt (reserving the rest) and baking soda to the water. Add the potato chunks to the pot. Boil for 6-8 minutes or until just slightly tender.
- Meanwhile, add olive oil, remaining salt, and pepper in a bowl big enough to hold the potato chunks.
- When the potatoes are done, drain and allow to sit in the pan for 1 minute to evaporate any remaining water.
- Add potatoes to the bowl with the olive oil mixture. Toss to coat. The surface of the chunks should break up slightly and become rough.
- Transfer potatoes to a baking sheet and spread out evenly. Do not crowd. Place the tray in the oven.
- Allow the potatoes to brown for around 20 minutes. Gently flip the potatoes over. Bake for an additional 10-20 minutes until they are golden on the outside.
- Remove from oven. Sprinkle with salt and rosemary, if desired. Serve immediately.
Nutrition Facts : Calories 461 kcal, Carbohydrate 77 g, Protein 9 g, Fat 14 g, SaturatedFat 2 g, Sodium 1903 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
DUCK FAT POTATOES - THE WORLD'S CRISPIEST, BEST ROAST POTATOES!
Recipe video above. Duck Fat Potatoes are without a doubt the BEST crispy roast potatoes in the world!! A potato side that's served in fine dining restaurants, potatoes roasted in duck fat have an incredible thick, golden brown crust that's unbelievably crunchy in a way that you will never be able to replicate using oil. And it's a pure, clean flavour that's unlike cooking with other animal fats.
Provided by Nagi
Categories Sides
Time 1h30m
Number Of Ingredients 7
Steps:
- Peel the potatoes, then cut into 7.5cm / 3" pieces (Note 4).
- Preheat oven to 230°C/450°F (230°C fan).
Nutrition Facts : Calories 302 kcal, Carbohydrate 33 g, Protein 7 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 17 mg, Sodium 608 mg, Fiber 7 g, ServingSize 1 serving
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
THE BEST CRISPY ROAST POTATOES EVER RECIPE
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
CRISPY ROASTED POTATOES
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.
CRISPIEST EVER POTATOES
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
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.
CRISPIEST ROASTED POTATOES, 3 WAYS
Make and share this Crispiest Roasted Potatoes, 3 Ways recipe from Food.com.
Provided by Food.com
Categories Potato
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 29
Steps:
- FOR CRISPY ROASTED POTATOES:.
- Preheat oven to 425 degrees F.
- Place potatoes in a large pot. Cover with cold water and add 2 tablespoons salt. Bring to a boil over high heat and cook 5 minutes, until potatoes are just slightly cooked on the outside. The interiors should still be raw.
- Drain and return to the pot. Let moisture evaporate, lightly shaking pot, 1 minute. Turn off heat. Add melted butter and place cover on pot. Shake vigorously for 1 minute, until the potatoes are rough on the exterior and lightly smashed. Transfer to a rimmed baking sheet and spread in an even layer. Roast until crispy and deeply golden, flipping after 30 minutes, about 45 minutes. Season to taste with salt and dress with desired topping.
- FOR PATATAS BRAVAS:.
- In a medium pot, warm olive oil over medium-high heat. Add onions and sliced garlic, season to taste with salt and pepper, and sauté until softened and beginning to turn golden, about 8 minutes. Add smoked paprika and red pepper flakes. Cook until fragrant, stirring, one minute more. Add tomatoes and white wine vinegar and continue to cook, breaking up tomatoes with the back of a spoon or potato masher. Bring mixture to a boil and simmer for 15 minutes. Blend until smooth with hand blender, season to taste with salt and pepper, and keep warm until ready to serve.
- In a small bowl, whisk to combine grated garlic, lemon juice, and mayonnaise until smooth. Season to taste with salt.
- Serve aioli and tomato sauce with crispy roasted potatoes. Garnish with parsley and serve.
- FOR CHIMICHURRI:.
- In the bowl of a food processor, combine cilantro, parsley, and mint leaves. Pulse until roughly chopped. Add white wine vinegar, olive oil, sugar, and garlic. Continue to pulse until finely chopped and well-combined, scraping down the sides of the bowl as necessary. Season to taste with salt and serve with crispy roasted potatoes.
- FOR TZATZIKI:.
- Place cucumber in a small bowl and add 1 tablespoon salt. Toss to coat and set aside for 5 minutes. Squeeze cucumbers between paper towels to expel liquid. Rinse with water and pat dry. Transfer to a medium bowl. Add yogurt, garlic, and salt to taste. Serve tzatziki with crispy roasted potatoes, garnished with oregano, lemon zest, and a drizzle of olive oil.
Nutrition Facts : Calories 698.6, Fat 32.7, SaturatedFat 10.3, Cholesterol 30.5, Sodium 3806.7, Carbohydrate 95.2, Fiber 13.2, Sugar 11.2, Protein 11.9
CRISPY ROAST POTATOES
We've created our ultimate recipe for crispy, crunchy roast potatoes - follow our cookery team's top tips to take this classic side dish from standard to sensational
Provided by Good Food team
Categories Side dish, SideDishes
Time 2h10m
Number Of Ingredients 2
Steps:
- A day or two before roasting, prepare the potatoes. You need chunks or whole potatoes roughly the size of a clementine, so peel and leave whole, halve or quarter accordingly. Place the potatoes in a large pan of cold, salted water - salting is important, so don't skip it. Bring the water to the boil and simmer gently for about 15 mins until the potatoes are cooked all the way through but not on the brink of collapse. Gently drain the potatoes in a colander, but do not shake them or ruffle them up - just leave them to drain and cool. Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast.
- Heat oven to 200C/180C/gas 6 (or put them in when you turn it up for the turkey). Pour oil into a deep roasting tin to give an even layer of about 0.5cm. Place the tin in the oven for 5 mins to heat the oil, then remove from the oven. One at a time and working methodically (starting at one corner of the roasting tin and lining them up as you go) place each potato in the oil and use a spoon to turn it so it's completely coated. Don't worry about the oil cooling down too much. Once all the potatoes are in the tin in a single layer, not touching, place the tin in the oven and cook for 40 mins, undisturbed.
- Remove from the oven and - again, meticulously - turn each potato. Return to the oven for 20 mins, then repeat the potato-turning process again. If, at this stage, your other side dishes allow you to, turn the oven up to 220C/200C fan/gas 7 and give the potatoes a final 20 mins. By now you should have potatoes that are everything a roastie should be: deep, golden and crunchy on the outside with an extra-fluffy middle - just sprinkle with a little sea salt to serve.
Nutrition Facts : Calories 434 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
CRISPIEST EVER ROAST POTATOES
Make soggy potatoes a thing of the past with this clever recipe. You'll end up with roasties that have a fluffy middle and golden, crisp exterior
Provided by Esther Clark
Categories Side dish
Time 1h35m
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven for the oil to heat up.
- Bring a large pan of salted water to the boil, tip in the potatoes and the peelings (to impart extra flavour) and simmer for 8-10 mins. Drain the potatoes and discard the peelings. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
- Remove the tray from the oven and put directly on your hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, carefully turning them in the fat, and leaving a little space between them. Reduce the oven to 200C/180C fan/gas 6. Nestle the lemon thyme in amongst the potatoes, along with the garlic. Sprinkle over the sea salt and return to the oven to roast for 1 hr, turning every once in a while, until golden and crisp.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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