PERFECT BAKED POTATO
This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!
Provided by CURLEEGIRLEE
Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes
Time 1h31m
Yield 1
Number Of Ingredients 6
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
- Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.
Nutrition Facts : Calories 419.3 calories, Carbohydrate 38.3 g, Cholesterol 57.7 mg, Fat 24.5 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 13.1 g, Sodium 1447.8 mg, Sugar 1.9 g
ROSEMARY ROASTED POTATOES
For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 1h8m
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
- Remove the potatoes from the oven, season to taste, and serve.
BAKED POTATOES
Steps:
- Preheat the oven to 350 degrees.
- Wash the potatoes and place them directly on the oven baking rack. Bake for 45 to 60 minutes, until very tender when pierced with a skewer.
- When the potatoes are done, cut them down the middle and squeeze both ends. Place a slice of butter in the middle of the potato, sprinkle with salt and pepper and serve hot.
BAKED POTATO
Steps:
- Preheat oven to 425 degrees F.
- Poke holes in potato and wrap in foil. Bake in oven for 45 to 60 minutes until tender.
- Serve with butter or creme fraiche.
POTATOES ANNA
Provided by Food Network
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees F/200 degrees C. Line an 8-inch/20 cm baking tin with parchment, and brush with butter.
- Peel and thinly slice the potatoes, then toss in a bowl with the cream to saturate. Pulling the potatoes from the cream, build layers of them in the baking tin, seasoning and scattering over the herbs as you go. Brush another sheet of parchment with butter and place it butter-side down on the potatoes. Set another heavy dish on top to weigh down the potatoes. Bake until tender, 1 to 1 1/2 hours. Let cool before turning out and cutting into squares or wedges to serve.
PATATES FOURNO RIGANATES (BAKED POTATOES WITH OREGANO)
Make and share this Patates Fourno Riganates (Baked Potatoes With Oregano) recipe from Food.com.
Provided by CJAY8248
Categories Potato
Time 45m
Yield 4 potatoes, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Scrub potatoes under cool running water.
- Place in a large, heavy saucepan with enough water to cover potatoes completely.
- Boil potatoes over medium heat 20-25 minutes, or until potatoes are fairly soft but not mushy.
- Drain in strainer, cool to room temperature, then peel.
- Preheat oven to 350*.
- Cut potatoes into slices about 1/4 inch thick and place them in a 1 quart baking dish.
- Pour olive oil over potatoes. Add lemon juice, oregano, and salt.
- Stir very gently to keep potato slices from breaking.
- Bake uncovered for 20 minutes.
Nutrition Facts : Calories 375.2, Fat 10.5, SaturatedFat 1.5, Sodium 313.1, Carbohydrate 65, Fiber 8.2, Sugar 3, Protein 7.5
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
PORTUGUESE FRIED POTATOES (BATATAS A PORTUGUESA)
Make and share this Portuguese Fried Potatoes (Batatas a Portuguesa) recipe from Food.com.
Provided by CJAY8248
Categories Potato
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy 10-12 inch skillet, melt the butter and olive oil over med. heat.
- When the foam begins to subside, add the potatoes.
- Turning them frequently with a metal spatula, cook for 15 minutes or until they are tender and golden brown.
- Season with salt and a few grindings of black pepper, then transfer to a heated bowl or platter and serve at once, sprinkled with parsley.
Nutrition Facts : Calories 297.3, Fat 18.9, SaturatedFat 6.9, Cholesterol 22.9, Sodium 377.7, Carbohydrate 29.8, Fiber 3.8, Sugar 1.3, Protein 3.6
POTATO WEDGES RECIPE BY TASTY
Here's what you need: large russet potatoes, olive oil, salt, pepper, garlic powder, dried oregano, paprika, vegetarian parmesan cheese
Provided by Hannah Williams
Categories Snacks
Yield 3 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (200°C).
- Thoroughly wash potatoes, cut in half, and slice into wedges.
- Toss wedges in olive oil and seasonings.
- Place on a baking sheet, skin side down.
- Bake 40-50 minutes.
- Enjoy!
Nutrition Facts : Calories 524 calories, Carbohydrate 59 grams, Fat 28 grams, Fiber 6 grams, Protein 11 grams, Sugar 2 grams
PAROS ISLAND PATATES RIGANATES (POTATOES W/ FRESH OREGANO)
These fresh oregano roasted potatoes are irresistible so make sure you have plenty for seconds! This dish is phenomenal on Paros, a Greek Island, where the local potatoes have an exceptional taste. If using small potatoes, there is no need to peel them, but be sure to halve them, so they can absorb more sauce. Adapted from The Foods of the Greek Islands by Aglaia Kremezi.
Provided by NcMysteryShopper
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Place the potatoes in a single layer in a 13X9 dish and pour the oil over them. Add garlic, dried oregano, salt & pepper to taste. Toss to coat with oil.
- Bake potatoes for 15 minutes.
- Add stock, toss and bake for 10 minutes more.
- Add lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through.
- Preheat broiler and broil potatoes for a couple minutes, until golden.
- Sprinkle with fresh oregano. Serve immediately.
POTATOES ANNA
This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h20m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
- Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
- Place over high heat until butter in pan sizzles, 2 to 4 minutes.
- Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.
Nutrition Facts : Calories 192 g, Fat 9 g, Fiber 1 g, Protein 3 g
POTATOES ANNA
This recipe is from the McCall's Cooking School from the 1980's. I've been making this for over 20 years and it always turns out great - brown and crispy on the outside, tender on the inside! Just a simple side dish with potatoes, butter, salt and pepper.
Provided by Chilicat
Categories Potato
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F Using 3 tablespoons of the butter, grease a heavy 8-inch skillet. Select a well-seasoned cast-iron skillet or one that has a heat-resistant handle. If the handle is not heat-resistant, cover with aluminum foil.
- Using a floating-blade vegetable peeler, peel potatoes. With a large French chef's knife or a mandolin, cut potatoes crosswise into thin slices. You should have about 5 cups slices potatoes. Put potatoes into a large bowl and toss gently with salt and pepper.
- Arrange one-third of the potato slices in a circular fashion around bottom and up the side of the skillet. Select slices that are uniform in size and shape. Dot with about 1/3 of the remaining butter and repeat layering two more times.
- Place skillet over a medium-high heat and cook 4 minutes to brown the bottom of the potatoes. Remove from heat and cover potatoes with non-stick aluminum foil. Place a 9-inch Pyrex baking dish or pie plate on top of foil and press down firmly to pack potatoes together.
- Place skillet and baking dish on rack in center of oven. You may want to place a sheet of aluminum foil on rack under skillet to catch any drippings that may run over. Bake 30 minutes. Remove Pyrex baking dish and foil and bake 5 minutes longer.
- Remove skillet from oven and let stand for 5 minutes. Using a small metal spatula, gently loosen potatoes from side and bottom of skillet. Invert onto serving platter to unmold potatoes. Remove skillet and serve.
Nutrition Facts : Calories 252.3, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.7, Sodium 505.6, Carbohydrate 26.5, Fiber 3.3, Sugar 1.2, Protein 3.2
PORTUGUESE STYLE SAUTEED POTATOES
A great way to cook your potatoes! This came from Emeril Lagasse's cookbook, New New Orleans Cooking! Enjoy!
Provided by Sharon123
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut each potato into an even rectangular shape by cutting off the bottom, top, and sides; cut into 1/2-inch cubes.
- Place potatoes in a medium, heavy saucepan. Add enough cold water to cover, season with salt, and bring to a boil.
- Reduce heat and simmer until potatoes are slightly tender, about 10 minutes.
- Remove from the heat and drain potatoes on paper towels.
- In a large saute skillet, heat olive oil over medium heat.
- Add the onions and saute until soft, about 3 minutes.
- Add the garlic and saute for 30 seconds.
- Add the drained potatoes and cook, turning, until browned on both sides, about 10 more minutes.
- The last few minutes, add the smoked paprika and mix.
- I like to get them nice and crispy on the outside. Enjoy!
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