Crispy Spiced Potatoes Recipes

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SPICED POTATOES



Spiced Potatoes image

Spicy potatoes to add a kick to dinner.

Provided by Krista B.

Categories     Side Dish     Potato Side Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

6 red potatoes, cubed
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon onion salt
1 teaspoon garlic powder
2 teaspoons dried parsley
2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet.
  • In a small bowl, or cup, combine paprika, cayenne, chili powder, onion salt, garlic powder and parsley.
  • Drizzle potatoes with oil and sprinkle with spice mixture.
  • Bake in preheated oven for 40 minutes, or until crisp, turning every 10 minutes.

Nutrition Facts : Calories 299.4 calories, Carbohydrate 52.6 g, Fat 7.4 g, Fiber 5.4 g, Protein 6.4 g, SaturatedFat 1 g, Sodium 482.2 mg, Sugar 4.1 g

CRISPY SLICED ROASTED POTATOES



Crispy Sliced Roasted Potatoes image

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

1 1/4 pounds red-skinned potatoes
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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



Crispiest Ever Potatoes image

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

1 1/2 pounds small creamer potatoes
1 tablespoon baking soda
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
5 cloves garlic, skins on, smashed
Leaves from 5 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary

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.

EASY SPICY ROASTED POTATOES



Easy Spicy Roasted Potatoes image

Slight twist to an old favorite. Chili powder gives the potatoes and onions in this recipe some zing! I make these for breakfast every Sunday, and my family loves them!

Provided by Yolanda Miles

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 7

5 medium red potatoes, diced with peel
1 medium onion, chopped
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons chili powder
¼ cup extra virgin olive oil
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
  • Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 47.6 g, Cholesterol 36.2 mg, Fat 26.1 g, Fiber 5.7 g, Protein 14.4 g, SaturatedFat 9.4 g, Sodium 1685.1 mg, Sugar 4.6 g

SPICY POTATOES WITH GARLIC AIOLI



Spicy Potatoes with Garlic Aioli image

This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings (1-3/4 cups aioli).

Number Of Ingredients 18

3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons smoked paprika
2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
AIOLI:
1-1/2 cups mayonnaise
3 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh chives plus additional for topping
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

CRISPY SPICED POTATO WEDGES



Crispy Spiced Potato Wedges image

Mustard seeds give these steak house-style wedges great flavor and crunch.

Categories     Potato     Side     Kid-Friendly     Deep-Fry     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 12

2 pounds russet potatoes (2-3 medium), scrubbed, cut into 1/2"-thick wedges
1/4 cup plus 1 teaspoon kosher salt, divided, plus more for serving
Canola oil (for frying)
2 tablespoons yellow mustard seeds, divided
1 cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons Hungarian sweet paprika, plus more for serving
1/2 teaspoon freshly ground black pepper, plus more for serving
1/4 teaspoon garlic powder, plus more for serving
2 cups buttermilk
Special equipment:
A deep-fry thermometer

Steps:

  • Combine potatoes, 1/4 cup salt, and 3 qt. cold water in a 5-7-qt. pot. Bring to a boil, then reduce to a simmer; cook until just fork-tender, 2-3 minutes. Drain, arrange in a single layer on a large plate, and chill until cold, about 20 minutes (handle potatoes delicately; they will be fragile until chilled).
  • Pour oil into a wide heavy pot to a depth of 2". Heat over medium-high until deep-fry thermometer registers 350°F.
  • Meanwhile, coarsely crush 1 Tbsp. mustard seeds. Combine flour, cornstarch, 2 Tbsp. paprika, 1/2 tsp. pepper, 1/4 tsp. garlic powder, 1 tsp. salt, crushed mustard seeds, and remaining whole mustard seeds in a large bowl. Combine buttermilk and chilled potatoes in another large bowl. Dredge potatoes in flour mixture, then transfer to a plate as you go.
  • Working in two batches, fry wedges, turning once halfway through, until crisp, 6-8 minutes per batch. Drain on paper towels. Transfer to a serving platter, then season with salt, pepper, paprika, and garlic powder.

CRISPY SPICED POTATOES



Crispy Spiced Potatoes image

My Mom got this recipe out of a newletter PG&E in the San Francisco Bay Area sent out years ago. These are fantastic!

Provided by Kerena

Categories     Potato

Time 50m

Yield 4 sides, 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs red potatoes
3 tablespoons vegetable oil
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 pinch cayenne pepper

Steps:

  • Scrub potatoes; do not peel.
  • Cut each potato into half and then into 4 wedges. If potatoes are small, cut in half and then into 2 wedges.
  • Place potatoes in a pan and cover with water.
  • Cover pan and bring to boil; cook for 10 minutes.
  • While potatoes are cooking, combine vegetable oil, paprika, onion powder, garlic powder, black pepper, salt, and cayenne pepper in a large bowl.
  • When potatoes are cooked, drain and toss in the seasoning mix while still warm.
  • At this point potatoes can be held up to 3 hours at room temperature before proceeding.
  • Prepare baking sheet with nonstick vegetable spray.
  • Arrange potatoes in a single layer.
  • Bake at 400 degrees Fahrenheit for 20 minutes until golden brown.
  • Serve immediately.

Nutrition Facts : Calories 214.1, Fat 10.5, SaturatedFat 1.4, Sodium 322.2, Carbohydrate 28.1, Fiber 3.3, Sugar 2.3, Protein 3.4

PORCHETTA-SPICED ROASTED POTATOES



Porchetta-Spiced Roasted Potatoes image

The flavors of Italian porchetta - garlic, fennel, rosemary, sage, thyme and black pepper - infuse the olive oil that coats these potatoes for an intensely fragrant, golden and crisp side dish. The herb seasoning is added halfway through roasting to prevent it from burning, as well as to maintain the herbs' fresh and vibrant flavors. These potatoes can accompany any large roast, such as beef, pork, turkey and chicken, and also pair beautifully with fish like salmon and cod. With the addition of some mayonnaise and chopped fresh celery, leftovers can be turned into a zesty potato salad.

Provided by Kay Chun

Categories     vegetables, side dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

5 tablespoons extra-virgin olive oil
3 pounds baby potatoes (such as creamer, baby white or new potatoes), halved
Salt
1 tablespoon minced garlic
1 tablespoon ground fennel or 1 tablespoon whole fennel seeds, ground
1 teaspoon dried thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red-pepper flakes
Chopped parsley, for garnish

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, combine 2 tablespoons of the oil and potatoes, and season with salt; toss to evenly coat. Spread in an even layer and roast until light golden, 20 minutes.
  • Meanwhile, in a small bowl, combine the remaining 3 tablespoons oil, garlic, fennel, thyme, rosemary, sage, black pepper and red-pepper flakes, and season to taste with salt; mix well.
  • Spoon the herb mixture over the potatoes and toss until evenly coated, using a spatula to lift up the potatoes if necessary. Continue roasting until the potatoes are fragrant, golden brown and tender when pierced with a fork, 10 to 15 minutes longer.
  • Transfer potatoes to a serving platter and garnish with parsley. Serve warm.

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