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
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
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
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.
CRISPY SLICED ROASTED POTATOES
A healthier and simpler alternative to homemade French fries or chips, and the perfect side when there's a chicken or roast already in the oven.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
- Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.
CRISPY ROASTED POTATOES (3 WAYS!)
My favorite recipe for ultra-crispy roasted potatoes! My base recipe is included below, but see notes above for different seasoning ideas.
Provided by Ali
Number Of Ingredients 7
Steps:
- Dice the potatoes into 3/4-inch cubes. It's important that the potatoes are uniformly sized for even cooking. Add the potatoes to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
- Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.
- Drain the potatoes, rinse with cold water, then transfer to a dry bowl and blot the potatoes dry with a clean towel. Drizzle the potatoes evenly with olive oil, and toss until they are evenly coated.
- In a separate small bowl, whisk together the cornstarch, garlic powder, black pepper and any additional dry seasonings (see below) until combined. Sprinkle the mixture evenly over the bowl of potatoes, then toss until the potatoes are evenly coated and the cornstarch has soaked into the oil.
- Spread the potatoes out in an even layer on the prepared baking sheet. Be sure that the potatoes are not overlapping, or else they will not cook evenly.
- Bake for 15 minutes. Then remove pan from oven, and flip the potatoes 180° with a spatula. Rearrange again so that the potatoes are evenly spaced and not overlapping. Then bake for 10-15 more minutes, or until the potatoes are tender and have begun to brown and caramelize a bit around the edges.
- Remove baking sheet from the oven, and sprinkle potatoes generously with your desired amount of salt. Transfer baking sheet to a cooling rack and let the potatoes cool for 3-5 minutes, to continue crisping up. Then serve immediately while still hot.
CRISP ROASTED POTATOES
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Cover potatoes with water by 2 inches in a medium pot. Bring to a boil, season with salt, and reduce heat to a rapid simmer. Cook until potatoes are tender when pierced with a fork, about 20 minutes; drain. Gently smash each potato until slightly flattened but still in one piece (edges will split).
- Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet in a single layer and brush tops with remaining 1 tablespoon oil. Bake until golden brown and crisp, flipping once, about 25 minutes. Remove from oven, season with salt, and serve.
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
More about "crispiest roasted potatoes 3 ways recipes"
CRISPIEST ROASTED POTATOES, 3 WAYS RECIPE - FOOD.COM
From in.pinterest.com
NO-FAIL (3 INGREDIENT) ROASTED POTATOES - THE RECIPE REBEL
From thereciperebel.com
HOW TO MAKE CRISPY ROASTED POTATOES | FOODBYMARIA RECIPES
From foodbymaria.com
EXTRA CRISPY ROASTED POTATOES | 12 TOMATOES
From 12tomatoes.com
THE BEST CRISPY ROASTED POTATOES - RACHEL COOKS®
From rachelcooks.com
EXTRA CRISPY ROASTED POTATOES RECIPE - LITTLE CHEF BIG APPETITE
From littlechefbigappetite.com
CRISPY ROASTED POTATOES 3 WAYS - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
THE ULTIMATE CRISPY ROASTED POTATOES | CANADIAN LIVING
From canadianliving.com
CRISPY ROASTED POTATOES (3 WAYS!) - AJTAKNEWS24.COM
From ajtaknews24.com
PROFESSIONAL CHEF SHARES THE SECRET TO GET CRISPY ROASTED …
From sweetandsavory.co
EXTRA CRISPY ROASTED POTATOES / USING BAKING SODA
From healthylittlecravings.com
HOW TO MAKE OVEN ROASTED POTATOES SO THEY'RE ACTUALLY CRISPY
From myrecipes.com
EXTRA CRISPY ROASTED POTATOES - JUST A TASTE
From justataste.com
CRISPY ROASTED POTATOES RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
OVEN-ROASTED POTATOES (ONLY 3 INGREDIENTS) - MOMSDISH
From momsdish.com
BEST ROASTED POTATOES 3 WAYS [SERIOUSLY THE CRISPIEST!]
From pinterest.com
ROASTED POTATOES BAKING POWDER : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CRISPY ROASTED POTATOES (3 WAYS!) - BUZZVIDEO.COM
From buzzvideo.com
CRISPY ROASTED POTATOES - STEAM & BAKE
From steamandbake.com
CRISPY ROASTED POTATOES - TWICE COOKED | PROPORTIONAL PLATE
From proportionalplate.com
THE BEST CRISPY ROASTED POTATOES - GARNISH & GLAZE
From garnishandglaze.com
CRISPY ROASTED POTATOES (3 WAYS!) - YOUTUBE
From youtube.com
EASY CRISPY ROASTED POTATOES RECIPE RAVE REVIEWS! - MONTANA …
From montanahappy.com
HOW TO MAKE CRISPY POTATOES | ALLRECIPES
From allrecipes.com
CRISPIEST ROASTED POTATOES, 3 WAYS RECIPE ~ MENUIVA.COM
From menuiva.com
CRISPIEST ROASTED POTATOES, 3 WAYS RECIPE - FOOD.COM
From pinterest.com
THE BEST CRISPY ROAST POTATOES YOU’LL EVER MAKE
From afoodloverskitchen.com
RECIPE ROASTED POTATO - THERESCIPES.INFO
From therecipes.info
MY GRANDMA’S 3-INGREDIENT ROASTED POTATOES RECIPE | KITCHN
From thekitchn.com
ROSEMARY ROASTED POTATOES (SO CRISPY!) | LIVE EAT LEARN
From liveeatlearn.com
FOOD.COM - CRISPIEST ROASTED POTATOES, 3 WAYS
CRISPY ROASTED POTATOES 3 WAYS - YOUTUBE
From youtube.com
CRISPY GARLIC ROASTED POTATOES - CAFE DELITES
From cafedelites.com
OUR FAVORITE CRISPY ROASTED POTATOES - INSPIRED TASTE
From inspiredtaste.net
CRISPY ROASTED POTATOES RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEST CRISPY ROASTED POTATOES RECIPE - HOW TO MAKE CRISPY …
From goodhousekeeping.com
ROASTED DUCK AND POTATOES - THERESCIPES.INFO
From therecipes.info
3-INGREDIENT CRISPY OVEN-ROASTED POTATOES - TODAY.COM
From today.com
RECIPE FOR CRISPY ROASTED POTATOES - CREATE THE MOST AMAZING …
From recipeshappy.com
HOW TO MAKE THE BEST CRISPY ROASTED POTATOES - SIMPLY QUINOA
From simplyquinoa.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
Related Search