Water Pan Potatoes 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.

SHEET PAN BREAKFAST POTATOES

Sheet Pan Breakfast Potatoes image

Quick and easy sheet pan breakfast potatoes! Using potatoes plus 6 simple ingredients, what an easy way to whip up some tasty, crispy potatoes. I know the title is breakfast potatoes, but you can enjoy these any time of day or night!

Provided by Plant Based Life

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds baby red potatoes
1 medium yellow onion, diced
1 medium bell pepper, diced
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Cut potatoes into 1 1/2-inch wedges. Place in a large bowl with onion and bell pepper. Add olive oil, garlic powder, salt, and pepper; mix well. Place mixture onto the prepared baking sheet.
Roast in the preheated oven, stirring halfway through, until potatoes are tender, about 30 minutes.
Turn on the broiler and broil until crispy, checking often to prevent burning, 2 to 5 minutes.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 40.7 g, Fat 3.8 g, Fiber 5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 306.7 mg, Sugar 4.3 g

PAN-ROASTED POTATOES

Pan-Roasted Potatoes image

Enjoy one of life's simplest pleasures: roasted potatoes with fresh rosemary.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

6 medium baking potatoes (2 lb)
1 medium red onion, coarsely chopped
2 tablespoons chopped fresh rosemary leaves
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive or vegetable oil
1/4 cup freshly grated or shredded Parmesan cheese (1 oz)

Steps:

Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.

Nutrition Facts : Calories 340, Carbohydrate 43 g, Cholesterol 0 mg, Fat 3, Fiber 5 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g

SKILLET ROASTED POTATOES WITH ROSEMARY

Skillet Roasted Potatoes With Rosemary image

Provided by Jacques Pepin

Categories quick, weekday, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 pounds small new potatoes (about 24), thoroughly washed and any damaged spots removed
3 tablespoons olive oil
1 tablespoon unsalted butter
1 cup water
1/4 teaspoon salt
2 tablespoons fresh rosemary leaves or 2 teaspoons dried

Steps:

Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams

BUTTER POTATOES

Butter Potatoes image

Buttery potatoes cooked in foil over a campfire.

Provided by Harold

Categories Side Dish Potato Side Dish Recipes

Time 1h10m

Yield 6

Number Of Ingredients 3

Ingredients

1 pound baking potatoes
1 cup butter
salt and pepper to taste

Steps:

Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top.
Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn. Cook until potatoes are soft.

Nutrition Facts : Calories 329.5 calories, Carbohydrate 13.2 g, Cholesterol 81.3 mg, Fat 30.8 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 19.5 g, Sodium 222.5 mg, Sugar 0.6 g

PAN HAGGERTY POTATOES

Pan Haggerty Potatoes image

A classic British potato dish from Northumberland, originally made with lard. The original recipe had Lancashire cheese, "a creamy-white cheese with a crumbly texture and tangy taste" but Cheddar or Gruyere are acceptable alternatives. I've listed Cheddar in the ingredients. I've also added garlic and thyme. Adapted from a 'Pan or Wok' recipe card by International Masters Publishers.

Provided by bluemoon downunder

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

500 g waxy potatoes
1 onion, finely sliced
2 garlic cloves, finely chopped
1/2 teaspoon dried thyme
100 g cheddar cheese
1 tablespoon sunflower oil
salt & freshly ground black pepper, to taste
fresh flat leaf parsley, chopped, to garnish

Steps:

Peel the potatoes, cut into very thin slices, rinse under cold water and then pat dry with paper kitchen towel.
Over a medium-low heat, heat the oil in a non-stick pan which has a lid and which will fit under the grill.
Add a third of the potatoes and spread in a single layer, then season to taste.
Add half the onions, half the garlic, half the thyme and spread evenly. Top with one third of the cheese. Then layer the remaining potatoes, onions, garlic and thyme, finishing with a layer of potatoes.
Cover the pan, cook over a medium heat for 30 minutes or until the base is golden brown, and the potatoes onion and garlic are tender.
Preheat the grill to medium, top the potatoes with the remaining cheese, place the pan under the grill and grill until the cheese melts and the topping is golden. Garnish with parsley and serve hot.
Serve as a heart main dish with a salad and steamed vegetables or as a side-dish with grilled chops or kebabs and a salad. If served as a side dish, it would probably serve 5-6.

Nutrition Facts : Calories 254.8, Fat 12.9, SaturatedFat 6.5, Cholesterol 29.8, Sodium 184.7, Carbohydrate 25.6, Fiber 3.2, Sugar 2.3, Protein 9.9

WATER PAN POTATOES

Water Pan Potatoes image

These potatoes are cooked in the water pan of the smoker the last hour of cooking the main course. They are seasoned by the drippings from the main dish and have wonderful smokey flavor.

Provided by PaulaG

Categories Potato

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 3

Ingredients

2 dozen small red potatoes
salt
pepper

Steps:

Wash the potatoes but do not peel them.
Slip quickly into a 2/3 full smoker water pan.
Cook for the last hour of smoking the main course.
When serving, season with salt and pepper to taste.

Nutrition Facts : Calories 523.6, Fat 0.6, SaturatedFat 0.2, Sodium 40.8, Carbohydrate 118.8, Fiber 15, Sugar 5.3, Protein 13.7

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