Mysuperfastcrispypotatoes Recipes

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

Ingredients

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.

PERFECT CRISPY POTATOES

Perfect Crispy Potatoes image

Provided by Melissa d'Arabian : Food Network

Categories side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/4 cup vegetable oil
3 russet potatoes, peeled, and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons water
1 tablespoon unsalted butter

Steps:

Preheat oven to 375 degrees F.
In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

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

Ingredients

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

MY SUPER FAST CRISPY POTATOES

My Super Fast Crispy Potatoes image

Cooking for one is more difficult than cooking for a crowd. Sometimes you want something savory but don't have time to make it. This recipe can be modified to serve as many people as you want and tastes as if you've spent hours preparing it! Substitute any potato you want, btw. Just make sure their skin is thin enough to crisp.

Provided by kate09

Categories Lunch/Snacks

Time 10m

Yield 1 potato, 1 serving(s)

Number Of Ingredients 7

Ingredients

1 red potatoes
chili powder
garlic powder
salt
pepper
italian seasoning
cooking spray

Steps:

Preheat oven on Broil.
Scrub potato, do not peel. Pierce a few times with fork.
Microwave on high for 4-6 minutes until just tender. This greatly depends on your microwave and the size of the potato so you may want to check at least the first time you do this.
Let cool enough so you can touch it and slice about 1/4-1/2 inch thick.
Line cookie sheet with foil and spray with cooking spray.
Lay out potato slices and sprinkle liberally with the suggested spices. I find that this mix works best.
Place under broiler for about 5 minutes or until the skin is crispy and tops are getting brown.

Nutrition Facts : Calories 153.4, Fat 0.3, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 33.9, Fiber 3.6, Sugar 2.1, Protein 4

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