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
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.
CRUNCHY NEW POTATOES
Jazz up potatoes for no-fuss entertaining
Provided by Mary Cadogan
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 3
Steps:
- Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 10 mins, then drain well. Arrange on a baking sheet, then crush each one lightly with a potato masher. Drizzle with olive oil and sprinkle with paprika, sea salt and freshly ground black pepper. Bake for 20 mins until crispy.
Nutrition Facts : Calories 137 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
CRISPY TWICE COOKED NEW POTATOES WITH GARLIC AIOLI
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender.
- Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli.
- When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden. Drain on paper towels and season with kosher salt.
- Remove the garlic from the pouch and squeeze out the flesh. Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Garnish with chives.
CRISPY ROASTED NEW POTATOES
This recipe is from an old Southern Living magazine. I've made this recipe dozens of times and always get loads of compliments on the dish. It's simple and delicious.
Provided by ajandjj2000
Categories Potluck
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Toss together first 4 ingredients.
- Arrange potatoes in an alumimum foil lined 15*10 inch jellyroll pan.
- Bake at 400 for 25 minutes.
- Stir together cheese and next 3 ingredients; mound evenly onto potatoes, and bake 20 more minutes.
THE LADY'S CRUNCHY NEW POTATOES - PAULA DEEN
Yet another one of my Paula Deen recipes... This is a great way to make quick potatoes that every one will love and it is also a beautiful side dish to compliment a fancy meal.
Provided by Krystal-Belle
Categories Potato
Time 55m
Yield 3 potatoes, 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Cook the potatoes in boiling water until tender, about 20 to 25 minutes. Drain the potatoes, let cool slightly, and then peel.
- Mix the dressing mix and the cornflakes in a bowl. Dip the potatoes in melted butter, and then roll them in the cornflake mixture.
- Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.
Nutrition Facts : Calories 621.2, Fat 23.8, SaturatedFat 14.7, Cholesterol 61, Sodium 295.3, Carbohydrate 93.3, Fiber 9, Sugar 6.6, Protein 10.8
EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES
These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.
Provided by J. Kenji López-Alt
Categories dinner, vegetables
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
- Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
- Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
- Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
- Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
- Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.
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