OVEN BAKED POTATO CHIPS
Quick and easy to make with simple ingredients, these oven baked potato chips are perfectly crunch and loaded with flavor.
Provided by Yumna Jawad
Categories Snack
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Slice the potatoes into thin rounds using a sharp knife or a mandolin into 1/8" thickness. Use a paper towel to dry them really well.
- Transfer the potatoes to the baking sheet. Drizzle the olive oil on top and season with paprika, garlic powder, salt and pepper. Toss with your hands to combine.
- Arrange the sliced potatoes in a single layer on the baking sheet so they are not overlapping. Bake until crispy, about 20-25 minutes.
Nutrition Facts : Calories 179 kcal, Carbohydrate 20 g, Protein 2 g, Fat 11 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
YUKON GOLD POTATOES: JACQUES PEPIN STYLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
CRISPY BABY YUKON GOLD POTATOES
You can't go wrong with roasted potatoes for a holiday meal. A mix of fresh thyme and nutmeg keeps this version interesting.
Provided by Anna Stockwell
Categories Christmas Side Potato Roast Thyme Fall Winter Wheat/Gluten-Free Christmas Eve
Yield 8-10 servings
Number Of Ingredients 7
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss potatoes with oil, thyme, salt, pepper, and nutmeg in a large bowl until coated. Arrange in an even layer, cut side down, on two rimmed baking sheets. Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, about 25 minutes. Serve with Horseradish-Yogurt Sauce, if desired.
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