Ovencrispedpotatoes Recipes

OVEN-CRISPED POTATOES

Steps:

• Arrange potatoes in an ungreased 1-1/2-qt. baking dish. Combine butter, onion and pepper; pour over potatoes. Bake, uncovered, at 425° for 1 hour or until potatoes are tender.

OVEN CRISPED POTATOES

Steps:

• Pre-heat oven to 400°F.
• Peel cooked potatoes and dice into 1-inch cubes.
• Place in a oblong baking dish coated with non-stick cooking spray. Sprinkle with green onion, Italian herbs, salt and pepper. Mix gently with fork to distribute ingredients.
• Pour broth over potatoes and sprinkle with paprika.
• Bake on upper shelf of oven. Stir every 15 minutes until browned, about 45 minutes. NOTE: Add more broth if potatoes start to dry out too fast. (but don't get them TOO wet).
• Place under broiler to complete browning. Garnish with parsley or basil and serve.

CRISPY OVEN POTATOES

Steps:

• Preheat oven to 400 F, Spray a cookie sheet with lite Olive oil or other veggie oil.
• In a large bowl combine oil, salt, pepper, garlic and rosemary.
• Mix well Add potatoes and toss gently to coat the potatoes.
• Arrange a single layer of potatoes overlapping slightly in a circle in the center of the cookie sheet apprx.
• a 9" circle.
• Continue layering with the remaining potatoes, fanning them slightly and forming concentric circles (keep the same center but diminish the size of each circle).
• Bake until potatoes are lightly browned and tender (about 45 minutes).
• Use a flat spatula to remove potatoes from cookie sheet and slide onto a serving platter.
• Fan potatoes slightly.
• Garnish with Fresh Rosemary sprigs.

CRISP OVEN-BROWNED POTATOES

Steps:

• Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
• Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to dish and cover tightly with foil.
• Bake 20 minutes. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more.

CRISPIEST EVER ROAST POTATOES

Steps:

• Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven for the oil to heat up.
• Bring a large pan of salted water to the boil, tip in the potatoes and the peelings (to impart extra flavour) and simmer for 8-10 mins. Drain the potatoes and discard the peelings. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
• Remove the tray from the oven and put directly on your hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, carefully turning them in the fat, and leaving a little space between them. Reduce the oven to 200C/180C fan/gas 6. Nestle the lemon thyme in amongst the potatoes, along with the garlic. Sprinkle over the sea salt and return to the oven to roast for 1 hr, turning every once in a while, until golden and crisp.