Crispy Recipe Recipe For Bread Recipe For Potato

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EASY POTATO BREAD



Easy Potato Bread image

This basic potato bread has a great flavor and a moist crumb. The recipe calls for fresh or instant mashed potatoes and yields two loaves.

Provided by Elizabeth Yetter

Categories     Bread

Time 3h45m

Yield 24

Number Of Ingredients 9

1 cup mashed potatoes (fresh or instant)
2 eggs (beaten)
1/2 cup butter (softened)
1/2 cup sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
1/2 cup filtered or bottled water (warm)
5 cups bread flour
Olive oil to coat bowl

Steps:

  • Gather the ingredients.
  • In a large bowl, mix together the mashed potatoes, beaten eggs, and softened butter.
  • Stir in the sugar, salt, yeast, and warm filtered or bottled water.
  • Mix in the flour 1 cup at a time, sifting before each addition, until the dough can be easily kneaded by hand.
  • Turn the dough out onto a floured board or surface and knead it until it is smooth and elastic. ( Kneading helps develop the gluten and create long strands, which make the end product more springy.)
  • Grease a bowl with olive oil. Add the dough and flip it over inside the bowl so all sides are lightly greased. Cover the bowl and let the dough rise for 1 to 2 hours, until doubled in bulk. (Putting it in the warmest place in your kitchen helps it to rise.)
  • Punch down the dough by making a fist and pressing firmly in the center of the dough.
  • Fold the edges of the dough into the center of the bowl to form a ball. Turn it out onto a lightly floured board and briefly knead out the bubbles.
  • Divide the dough in half and make 2 loaves.
  • Place each loaf in a greased 8 x 4 x 2-inch bread pan. Cover and let the dough rise a second time for 40 minutes or until doubled.
  • Bake at 375 F for 40 minutes or until the bread sounds hollow when the top is tapped.
  • Remove ​the loaves from the pans and let them cool on a rack. Enjoy toasted, as a sandwich, alongside a meal, or simply as is.

Nutrition Facts : Calories 175 kcal, Carbohydrate 27 g, Cholesterol 26 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 125 mg, Sugar 4 g, Fat 6 g, ServingSize 2 loaves (24 servings), UnsaturatedFat 0 g

CRUSTY POTATO BREAD



Crusty Potato Bread image

This hearty bread has excellent flavor and a wonderful crust...delicious!

Provided by Annette

Categories     Bread     Yeast Bread Recipes     Potato Bread

Time 3h5m

Yield 15

Number Of Ingredients 7

3 ¼ cups bread flour
½ cup instant mashed potato flakes
1 tablespoon white sugar
1 ½ teaspoons salt
2 tablespoons butter
1 ¼ cups water
2 teaspoons instant yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.

Nutrition Facts : Calories 23.8 calories, Carbohydrate 2.2 g, Cholesterol 4.1 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 245.2 mg, Sugar 0.9 g

CRISPY BREADED SWEET POTATO FRIES



Crispy Breaded Sweet Potato Fries image

The sweet potato adds a hint of flavor to these fries. I haven't tried them with regular white potatos.

Provided by BurtonFanatic

Categories     Yam/Sweet Potato

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons beaten eggs
1 tablespoon water
1/3 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 (14 ounce) sweet potatoes, peeled
2 teaspoons olive oil

Steps:

  • In a shallow bowl, whisk egg and water.
  • In a resealable plastic bag, combine the bread crumbs, Parmesan cheese, cayenne and pepper.
  • Cut sweet potato into 1/4-in. strips. Add to egg mixture, a few at a time, and toss to coat. Add to the crumb mixture, a few at a time; seal bag and shake to coat.
  • Arrange potato strips in a single layer on a baking sheet coated with nonstick cooking spray; drizzle with oil. Bake at 450° for 25-30 minutes or until golden brown and crisp, turning occasionally.

Nutrition Facts : Calories 325.9, Fat 8.5, SaturatedFat 2.2, Cholesterol 66.1, Sodium 338.1, Carbohydrate 53.5, Fiber 6.9, Sugar 9.6, Protein 9.3

CRISPY BAKED POTATO FANS



Crispy Baked Potato Fans image

I had seen this done on another cooking show and had to try it. I tweaked it a little for my own personal taste and feel it would work for others.

Provided by CabinKat

Categories     < 60 Mins

Time 1h

Yield 4 Potatoes, 4 serving(s)

Number Of Ingredients 10

1/3 cup plain breadcrumbs
4 tablespoons unsalted butter, melted
1/2 cup monterey jack cheese, shredded
1/4 cup parmesan cheese, grated
1 teaspoon paprika
1/2 teaspoon garlic powder
salt and pepper
4 russet potatoes, scrubbed
2 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • You can use one slice of bread in place of the bread crumbs. Chop up and place in food processor, pulse until you get fine crumbles. Bake on cookie sheet in 200° degree oven until dry, about 20 minutes. Let cool.
  • Place bread crumbs in medium-sized bowl and add butter, cheeses, paprika, garlic powder, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Mix well.
  • Bread crumb mixture can be refrigerated for 2 days in zipper-lock bag.
  • For the potato fans, heat oven to 450° degrees. After potatoes have been scrubbed, find flattest part of potato and cut skin off slightly so potato doesn't rock. Cut both ends off about 1/4" or so. Then proceed to fan potato, making 1/4" slices. Use something on either side of potato (dow rod or chop sticks) so that you don't cut all the way through. You should have a bit more than a 1/4" left at the bottom. Once all are cut (very important part), rinse through running water getting gently in-between the slices. Let drain and then place sliced-side down on microwavable plate. Microwave until slightly soft to touch, 6-12 minutes, flipping potatoes halfway through.
  • Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes with olive oil all over and try to get in-between some of the slices, season with salt and pepper. Bake until skin is crisp and potatoes start to brown, about 25-30 minutes.
  • Remove from oven and let sit for about 5 minutes. Carefully top potatoes with bread crumb mixture, pressing gently to adhere. Try to get a bit in-between slices, but don't push too hard or they will separate too much. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve warm.
  • NOTE: You can substitute the Monterey Jack for Cheddar or another semi-firm cheese. The Parmesan helps bind the bread crumbs.

CRISPY, CRUNCHY PANKO BAKED POTATO FRIES



Crispy, Crunchy Panko Baked Potato Fries image

I love crunchy fries and love panko bread crumbs. So I came up with a idea for a coating for crispy crunchy fries today when I was working with panko breading. Ingredients can be mixed up with your favorite seasonings. Also can be deep fried as well as baked.

Provided by Marsha D.

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups panko breadcrumbs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon parmesan cheese
1 teaspoon johnny's seasoning salt
1 cup all-purpose flour
2 eggs, slightly beaten
1 tablespoon whipping cream or 1 tablespoon milk
1 large russet potato
oil, for frying (optional)

Steps:

  • Preheat oven or deep fryer to 350'.
  • Add flour onto wax paper or a bowl and set aside.
  • Combine in a bowl or pan, panko breadcrumbs,salt,pepper,parmesan cheese, and seasoning salt. Set aside.
  • Combine in another bowl or pan, eggs and whipping cream or milk. Set aside.
  • Cut potato into potato wedges or regular french fry shape. (I leave the potato peeling on).
  • Dip fries into flour then into egg mixture and then into breadcrumb mixture.
  • Place on a lightly greased baking sheet and baked for 30 minutes or until done.
  • Turn halfway through baking.
  • NOTE: If frying -- add coated fries to deep fryer and fry 10-15 minutes or until browned and tender.

Nutrition Facts : Calories 450.9, Fat 7.3, SaturatedFat 2.4, Cholesterol 111.2, Sodium 1025.8, Carbohydrate 79.5, Fiber 5.4, Sugar 4.4, Protein 15.7

CRISPY ROASTED POTATOES



Crispy Roasted Potatoes image

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

2 ½ pounds red potatoes, cubed
3 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon ground black pepper
¼ pinch paprika

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 JACKET POTATOES



Crispy Jacket Potatoes image

These crispy jacket potatoes are like a baked potato, but better. Serve with butter and sour cream.

Provided by Matticus Finch

Time 1h10m

Yield 6

Number Of Ingredients 5

6 medium russet potatoes
1 tablespoon vegetable oil, or as needed
¼ teaspoon sea salt, or to taste
1 pinch lemon-pepper seasoning, or to taste
12 large squares aluminum foil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning. Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.
  • Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.

Nutrition Facts : Calories 184.3 calories, Carbohydrate 37.2 g, Fat 2.5 g, Fiber 4.7 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 124.5 mg, Sugar 1.7 g

CRISPY AIR FRYER BAKED POTATOES



Crispy Air Fryer Baked Potatoes image

Cook up to four baked potatoes with crispy skin in an air fryer for 30 minutes.

Provided by Andre DeArment

Categories     Air Fryer Recipes

Time 40m

Yield 4

Number Of Ingredients 5

4 medium russet potatoes, scrubbed
1 tablespoon olive oil, or as needed
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
1 teaspoon onion powder

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions for 3 minutes.
  • Place potatoes on a plate and use your hands to lightly cover them all with olive oil. Sprinkle with salt, pepper, and onion powder.
  • Cook in the preheated air fryer for 30 minutes, flipping over with tongs halfway through cooking. Let cool for a few minutes before serving.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 38.1 g, Fat 3.6 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 0.5 g, Sodium 885.5 mg, Sugar 1.9 g

CRISPY SWEET POTATO BAKE



Crispy Sweet Potato Bake image

I make these sweet potatoes for Thanksgiving, and they were a big hit. The brown sugar gives it just the right amount of sweetness.

Provided by Brooke Thesen

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 6

Number Of Ingredients 9

2 sweet potatoes, peeled and cubed
1 cup brown sugar
½ cup butter
½ cup milk
2 large eggs
1 teaspoon vanilla extract
⅓ cup butter, melted
1 cup chopped pecans
⅓ cup all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a casserole dish.
  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Measure 3 cups mashed sweet potato and transfer to a large bowl.
  • Beat sweet potatoes, brown sugar, 1/2 cup butter, milk, eggs, and vanilla extract together with an electric hand mixer in a bowl until smooth and creamy; pour into the prepared casserole dish.
  • Pour 1/3 cup melted butter over pecans in a bowl; stir to coat. Add flour; stir until combined. Sprinkle pecan mixture over sweet potato mixture.
  • Bake in the preheated oven until heated through and bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 569.9 calories, Carbohydrate 47.9 g, Cholesterol 131.4 mg, Fat 40.8 g, Fiber 4.2 g, Protein 6.6 g, SaturatedFat 18.1 g, Sodium 261.9 mg, Sugar 28.5 g

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