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.
BEST POTATOES YOU'LL EVER TASTE
Its time to release my potatoes to the world!!! Watch your guests try to guess what's in this delicious and simple recipe. It's the perfect side dish to any meal or BBQ, and a great way to dress up those darn potatoes! It's got me out of many a jam with entertaining. You cant go wrong. Since trying these, I have gone completely potato crazy with mad potato disease!!! Yum -- do it, mate! (Note: Only use real egg mayo - not the other kind.)
Provided by XANTHE
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
- Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
- Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
- Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 47.6 g, Cholesterol 3.9 mg, Fat 8.5 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 75.1 mg, Sugar 2.2 g
ICE WATER POTATOES
Make and share this Ice Water Potatoes recipe from Food.com.
Provided by deanna c
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the potatoes by cutting each into wedges lengthwise about 8 wedges for each potatoes.
- Place in a bowl with ice cubes and add water to cover.
- Place in fridge for at least 45 minutes.
- Drain and pat with paper towels to dry.
- Melt butter with minced garlic salt and pepper.
- I usually use a cast iron skillet, but any oven-proof pan will do.
- Pour butter over potatoes in skillet, the butter mixture will stick because the potatoes are so cold!
- Bake in a 425 degree oven about 25 minutes.
- Broasted!
CRAZY COOLER COOKED POTATOES
I could NOT believe this recipe! Potatoes that are cooked and served in an ice chest like an Igloo cooler! What's more, they are YUMMY! like twice baked potatoes. This is the easiest and funniest way to cook a massive amount of potatoes. I usually cook them until they are almost done- not mushy just to the point where they could cook for a few minutes more- and let them finish in the cooler IF I have about an hour before having to open the cooler again. IF I need to serve them sooner I cook the potatoes until they are close to done or done but not mushry. They come out great and what a conversation piece for your next picnic, BBQ, get together, etc... You gotta try it to believe it! PS.. You CAN do these in a foil pan too for easy clean up. You can even put the pan in the cooler!
Provided by Mamas Kitchen Hope
Categories Potato
Time 20m
Yield 80 serving(s)
Number Of Ingredients 11
Steps:
- Start with boiling pot of hot water. Add salt pepper and crab boil bag for flavor to the boiling water.
- Add 20 lbs of chopped up red skin potatoes. Leave skins on if you desire. Boil until potatoes are almost done. I cook them til they are fork tender and just about done- as long as they are not mushy they will be fine. If you have taken them too far and they are cooked more than you like just let them cool until they are warm but not steaming before putting them in the cooler.You may want to warm the add ins before tossing them into the cooler to ensure they melt.
- Dump boiled potatoes into clean cooler/ice chest Igloo type cooler. (We use a brand new one or one that has been cleaned well with bleach and rinsed well).
- With clean plastic gloves and a long knife, slice through the entire 'mess' of food, cutting and slicing through to make the pieces as small as you like. This will also help to mix it well. Cut as much as you like and REMEMBER the potatoes are HOT- so be careful!
- Optional Ingredients: You can either serve them separately and allow your guests to add their own OR you can add them now using the knife method.
- Now, close the lid of the cooler and lock them up. Make sure NO ONE opens it! The steam will continue to cook the potatoes.
- They will stay warm for HOURS and be ready and perfect when you are ready to serve.
- PS. You CAN do these in a foil pan too for easy clean up. You can even put the pan in the cooler! Or line the cooler with foil!
Nutrition Facts : Calories 191.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 31.8, Sodium 116, Carbohydrate 18.1, Fiber 1.9, Sugar 1.2, Protein 4
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