CRISPY OVEN ROASTED POTATOES
Crispy Roasted Potatoes are the perfect side dish for any meal! An easy side dish with just a few minutes prep time. Simple seasonings and roasting at a high heat give the crispiest roasted potatoes.
Provided by Eileen Kelly
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- Scrub potatoes well. Cut potatoes into 1 inch cubes.
- In a large mixing bowl, add the cubed potatoes and cover them with cold water. Let the potatoes soak in the water for at least 30 minutes to remove excess starch.
- Once potatoes have soaked, drain and discard the water from the potatoes. Keep potatoes in the large mixing bowl.
- Preheat oven to 425°F. Spray a large baking sheet with non-stick olive oil spray. Set aside.
- In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, Kosher salt, black pepper, and dried parsley.
- Drizzle the olive oil mixture over the potatoes. Gently mix the potatoes to ensure they are all covered with the seasoning.
- Evenly spread the seasoned potatoes onto the prepared baking sheet. Ensure the potatoes aren't touching so they have room to crisp.
- Place the potatoes into the preheated oven for about 20 minutes. The potatoes should crisp up on the bottom side. (if the potatoes aren't crispy on the bottom, give them another 5 minutes to bake)
- After the 20 minutes, turn potatoes over and place back in the oven for another 10 minutes. Potatoes should be crispy on the outside and tender and soft inside.
- Remove potatoes, taste for seasoning, re-season if needed.
Nutrition Facts : ServingSize 8 ounces, Calories 275 kcal, Carbohydrate 42 g, Protein 5 g, Fat 11 g, SaturatedFat 2 g, Sodium 303 mg, Fiber 3 g, Sugar 1 g
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
CRISPY OVEN ROASTED POTATOES
Make and share this Crispy Oven Roasted Potatoes recipe from Food.com.
Provided by Diana Adcock
Categories Potato
Time 1h5m
Yield 5-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Chop potatoes into 1 and 1/2 inch cubes.
- In a plastic bowl toss spuds with oil.
- Cover with spike and pepper and toss well.
- Place in Cast Iron Skillet and place in center of oven.
- Cook for 1 hour or until golden and tender when poked with a fork.
Nutrition Facts : Calories 383.8, Fat 11.3, SaturatedFat 1.5, Sodium 22.7, Carbohydrate 65.3, Fiber 8.5, Sugar 2.9, Protein 7.6
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.
CRISPY OVEN ROASTED GARLIC POTATOES
Make and share this Crispy Oven Roasted Garlic Potatoes recipe from Food.com.
Provided by Graybert
Categories Potato
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350F degrees.
- Cut potatoes into wedges and wash in water so as to remove some of the starch.
- In a bowl combine the remaining ingredients.
- Add potatoes and onions and mix well.
- Spray a roasting pan with Pam.
- Pour potatoes into roasting pan and sprinkle with some additional chilli powder.
- Cook at 350 for one hour or until done.
Nutrition Facts : Calories 653.2, Fat 18.7, SaturatedFat 2.7, Sodium 98.3, Carbohydrate 112.1, Fiber 14.4, Sugar 6.4, Protein 13.1
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.
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HOW TO MAKE OVEN ROASTED POTATOES SO THEY'RE ACTUALLY CRISPY
From myrecipes.com
Estimated Reading Time 3 mins
- Preheat your oven to either 475 or to 375 degrees fahrenheit (I will explain later!). Place a metal pan in your oven while it preheats. If you have room, a good roasting pan is perfect.
- Now start with the potatoes you like best. My two choices would be Russets (my go-to for most things because they taste more “potato-y” to me) or Yukon golds.
- Drain your potatoes well and put them in a bowl. Add 2 tablespoons olive oil (or, if you have access and are feeling decadent, duck fat, goose fat or beef fat… any of these are an indulgence that’s totally worth it), 2 teaspoons of salt, and ½ teaspoon of black pepper.
- Now, let me explain the two possible oven temps. Both ways work just fine. I like the higher temp for the shorter time. But the lower temp for the longer time works great too.
- I recommend carefully shaking or gently stirring the potatoes every 10-15 minutes, for even browning. And, if you want to add minced, fresh herbs like sage, thyme, or rosemary, I recommend tossing them into the pan for the last 10 minutes, so you don’t risk burning them.
- There should be some oil remaining in the pan when you remove it from the oven. Pour it off and discard. Check the potatoes for salt, pepper, and a further showering with fresh herbs (if using).
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