Crispy Golden Spuds Recipes

CRISPY BAKED SPUDS

Crispy Baked Spuds image

A different way to fix the sometimes-boring potato. They come out crisp, and they're really good alongside a steak or chicken. You can also cut them smaller and make "steak fries" to have with a meal or alone! This has been written down on a recipe card for years, and for some reason I didn't write down where I found it, or maybe I made it up. You can use any kind of herb you happen to like, tarragon or parsley are also good, or no herbs at all.

Provided by Chef PotPie

Categories Potato

Time 45m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 baking potato, scrubbed and dried, about 10 oz
2 teaspoons fresh lemon juice
2 teaspoons melted butter
1/4 teaspoon garlic salt
3 tablespoons grated parmesan cheese
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil (optional) or 1/2 teaspoon thyme (optional)

Steps:

Preheat oven to 375*F.
In small dish combine lemon juice and butter.
On plate combine parmesan, garlic salt, black pepper, and herbs, (if using).
Cut the potato in half lengthwise.
Brush cut surfaces of potato with lemon butter, then dip in parmesan mixture.
Bake, cut sides down, on greased baking sheet, 30-35 minutes until tender and brown.

CRISPY GOLDEN SPUDS

Crispy golden spuds image

Crunchy roast potatoes that work every time - use a touch of turmeric for colour and bay and stock for flavour

Provided by Good Food team

Categories Dinner, Side dish

Time 1h50m

Number Of Ingredients 7

Ingredients

1 ½kg potato , such as Maris Piper or King Edward, cut into large roastie size
2 tbsp vegetable bouillon powder or 2 vegetable stock cubes
1 tsp turmeric
3 bay leaves
6 tbsp vegetable, sunflower or rapeseed oil
2 tbsp duck or goose fat (optional)
1 tbsp plain flour

Steps:

Put the potatoes in a large pan, cover with cold water and add the bouillon powder or stock cubes, turmeric and bay leaves. Cover with a lid, bring to a boil and simmer for 10 mins until the potatoes start to soften on the outside but remain whole.
Drain the potatoes well and give them a shake in the colander to rough up the edges, then leave to steam-dry in the colander for 5 mins. Meanwhile, pour the oil and duck or goose fat, if using, into your largest baking tray (the spuds will need plenty of space to really crisp up) and put in the oven underneath the turkey to heat for a few mins. Once the potatoes are dry, sprinkle with the flour and plenty of seasoning, then toss to coat. Can be frozen for up to 3 months - to cook from frozen, add an extra 20 mins to the cooking time.
Remove the hot tray from the oven. Carefully tip in the potatoes and coat in the hot fat. Cook for 30 mins at 200C/180C fan/gas 6, on the lower shelf of the oven underneath the joint of meat, if making. When you take the joint or main meal out, turn the oven up to 220C/200C fan/gas 7. Turn the potatoes over in the tray and continue cooking for 45 mins-1 hr longer on the top shelf, until golden and crispy.

Nutrition Facts : Calories 264 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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