Crisponionroastedpotatoes Recipes

CRISPY ROASTED POTATOES

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.

CRISPY OVEN ROASTED POTATOES

Steps:

• Thoroughly rinse and scrub the potatoes. Dice the potatoes into 3/4 to 1-inch cubes. The potatoes should be uniformly sized for even cooking.
• In a large bowl, add oil, salt, pepper, thyme and rosemary. Whisk with a fork until well combined.
• Add potatoes to the bowl and toss well until they are evenly coated.
• Line two baking sheets with parchment paper. Spread the potatoes out on the prepared baking sheets. Make sure that the potatoes are spaced out well and that they are not overlapping, or else they will cook uneven and not turn out crispy.
• Bake potatoes in a 390 °F (200 °C) preheated fan/convection oven. If using an oven with top and bottom heating elements, use 425 °F (220 °C). Bake for 15 minutes, then take the sheets out and flip the potatoes. Bake for another 5-10 minutes or until the potatoes are crispy, golden brown and baked through, depending on their size. Note: In convection ovens, the potatoes brown evenly on both sheets, this might not be the case with top and bottom heating elements. Rotate the sheets halfway through.
• Serve immediately while still hot. Finish the freshly baked potatoes with fleur de sel or a pinch of regular fine salt, depending on your taste. Serve with sour cream dip or your favorite dipping sauce.
• Add all ingredients to a bowl and stir well.
• If you have leftovers: The roasted potatoes taste great as an addition to salads or bowls.

CRISP ONION-ROASTED POTATOES

Steps:

• Heat oven to 450F degrees.
• In a shallow baking dish mix all the ingredients except the potatoes, thoroughly blend the spices oil etc.
• Add potatoes and turn to coat all sides.
• Bake stirring the potatoes occasionally for about 1 hour or until the potatoes are tender and golden.

CRISPY SLICED ROASTED POTATOES

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.

CRISPIEST EVER POTATOES

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.

ONION-ROASTED POTATOES

Steps:

• Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

CRISP ROASTED POTATOES

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.

CRISP ONION-ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees.
• In shallow baking or roasting pan, thoroughly blend all ingredients except potatoes.
• Add potatoes and turn to coat thoroughly.
• Bake, stirring occasionally, 60 minutes or until potatoes are tender and golden brown.
• Garnish, if desired, with chopped parsley.