Crunchy Potato Squares With Herby Salt Recipes

CRISPY POTATO STACKS

Steps:

• Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
• Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
• Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
• Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.

CRUNCHY POTATO SQUARES WITH HERBY SALT

Steps:

• To make the herby salt, put all the ingredients in a small food processor (or use a pestle and mortar) and grind to a fine salt.
• Tip the potatoes into a large roasting tin and toss with the oil, polenta, 2 tbsp of the herby salt and some black pepper. Any leftover salt will keep for up to 5 days in a small sealed container.
• Bake underneath a joint of meat, if cooking, at 200C/180C fan/gas 6 for 30 mins. When the meat comes out, turn up the heat to 220C/200C fan/gas 7 and cook on the top shelf for another 45 mins, shaking the tin halfway through the cooking time.

CRISPY POTATO SQUARES

Steps:

• Preheat oven to 425 degrees.
• Pour 3 T. oil into an 8 inch square pan and heat in preheated oven while preparing potatoes.
• Drain potatoes and onions thoroughly and pat dry with paper towels, if necessary.
• Mix potatoes and onion with egg yolks, flour, salt and pepper.
• Beat egg whites until stiff but still moist peaks form; gently fold into potato mixture.
• Remove pan from oven and spoon in potatoes; smooth top and drizzle with remaining tablespoon of oil on top.
• Bake in oven for 45 to 60 minutes or until tender and crusty.
• Serve hot.

HERBY POTATOES WITH SOUR CREAM

Steps:

• In a large bowl, combine the first nine ingredients. Add potatoes; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 375° for 35-40 minutes or until tender, stirring occasionally., In a small bowl, combine sour cream and chives; serve with potatoes.

HERBY ROASTED POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
• Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.

POTATO SQUARES

Steps:

• Peel 4 medium large potatoes and grate directly into 1 cup of milk in a well buttered 8 inch square baking pan.
• Grate a small onion into the milk and add 3 Tbsp chopped green pepper, grated cheddar cheese, salt and pepper to taste. Beat 3 eggs well and combine. Dot with 2 tsp of butter.
• Bake at 350 F for about 50 minutes to 1 hour or until the pudding is richly browned.
• Cut into squares to serve.

CRISPY POTATO CUBES

Steps:

• In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper. Add potatoes; seal bag and shake to coat. Pour butter into a 13-in. x 9-in. baking dish; stir in the garlic. Add potatoes and bay leaf. , Cover and bake at 450° for 20 minutes. Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender. Discard bay leaf.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!