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.
JULIENNE SCALLOPED POTATOES
I make this at least twice a month, an easy scalloped potatoe dish that you can make into a traditional French gratin by adding 1 teaspoon each dried thyme and minced garlic and replace the Cheddar with Gruyere Cheese. You can also replace the whipping cream with 3/4 cup fat-free chicken broth making this a lighter, more healthful dish - without sacrificing the taste.
Provided by Porfavorcorona
Categories Low Protein
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Cut the potatoes onto julienne strips.
- Place in a greased 2-quart casserole.
- Sprinkle with salt and pepper.
- Cover with foil and bake for 45 minutes or until tender.
- Heat whipping cream and butter in a saucepan until butter melts.
- Pour over potatoes.
- Sprinkle with Cheddar cheese.
- Bake, uncovered, for 15 minutes longer or until lightly brown.
- Remove from the oven and sprinkle with parsley.
- Serve hot.
Nutrition Facts : Calories 429.6, Fat 28.2, SaturatedFat 17.6, Cholesterol 91.3, Sodium 546.9, Carbohydrate 38.5, Fiber 4.7, Sugar 1.8, Protein 7.6
EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY
Here's what you need: russet potatoes, baking soda, salt, olive oil, garlic, fresh rosemary, black pepper, salt, pepper, fresh parsley leaf
Provided by Merle O'Neal
Categories Breakfast
Yield 5 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 716 calories, Carbohydrate 143 grams, Fat 11 grams, Fiber 12 grams, Protein 13 grams, Sugar 6 grams
CHEESY AU GRATIN POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter.
- Dice the potatoes and place in the prepared baking dish.
- Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes.
- Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.
OLD-FASHIONED RICED POTATOES
This traditional side dish is a nice change from mashed potatoes. My husband is a big fan of them.-Gloria A. Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a large kettle or Dutch oven; cover with water. Tie peppercorns and bay leaf in a double thickness of cheesecloth; add to pan. Add celery salt and sugar; bring to a boil. Reduce heat to medium; cover and cook for 20 minutes or until potatoes are tender. Drain. Discard spice bag. Using a potato ricer or grater, press or grate potatoes into a serving bowl. Sprinkle with parsley if desired.
Nutrition Facts :
CHEEZY POTATOES
This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table.
Provided by TRISHAD
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
- Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
- Remove from oven and let stand 15 minutes before serving.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 22.4 g, Cholesterol 115.8 mg, Fat 49.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 29.2 g, Sodium 769.5 mg, Sugar 0.7 g
RICE WITH JULIENNED CARROTS
Categories Rice Side Quick & Easy Carrot Spring Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- Cook onion in butter in a 2-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, 10 minutes.
- Sprinkle carrot over partially cooked rice and continue to cook, covered, until rice is cooked through and carrots are tender, about 6 minutes more.
- Remove pan from heat (do not lift lid) and let stand, covered, 5 minutes. Fluff rice with a fork.
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