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.
FONDANT POTATOES
The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich. The way the crusty, crunchy edges outside contrast with the uniquely rich and creamy inside is truly a magical thing.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long.
- Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels.
- Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly.
- Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper.
- Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet.
- Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet.
- Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes.
- Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 33.5 g, Cholesterol 15.8 mg, Fat 10.5 g, Fiber 2.4 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 173 mg, Sugar 1.2 g
SCALLOPED POTATOES RECIPE BY TASTY
Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Sides
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C).
- In a small pot, melt the butter and fry the garlic until it's just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
- Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
- Bring to a boil, then remove from heat.
- Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
- Pour the sauce on top of the potatoes, then sprinkle with parmesan.
- Bake for about 1 hour, until the top is bubbly and golden brown.
- Sprinkle chopped parsley on top, then serve.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, Sugar 7 grams
CONFETTI POTATOES
I found this recipe on Cafemom.com. Supposed to be great for toddlers....You don't have to use organic, I definitly don't.
Provided by AshleyP
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Combine oil and spice in large (I mean LARGE) mixing bowl.
- 2. Add all ingredients into the bowl, stirring to coat all veggies with oil and spices.
- 3. You now have a choice in cooking methods:.
- a. You can dump all into a large skillet and fry on stove top until crispy and cooked through, or.
- b. You can pour the mixture into a baking pan (or I like to use my big cast iron skillet) and bake at 350 degrees for about 30-45 minutes, stirring once after 10 minutes, then leaving alone so a crunchy top will form.
- Tip: shivasgirl's kids think this is Indian food, so she usually serves with pooris (a deep fried bread), but they have devoured this dish all by itself.
- Tip: You can add any veggies you want, but stick with the carrots, peas and potatoes as a base -- these even taste great if that is all you use!
CONFETTI SCALLOPED POTATOES
The first time I tasted this casserole was at a church supper, and I immediately asked around to find out who made it. I asked the cook to share her recipe, and it has become one of my family's most-requested dishes. -Frances Anderson, Boise, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup of crumbs. , Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.
Nutrition Facts :
CONFETTI MASHED POTATOES
These mashed potatoes make a beautiful side dish for any meal. Onion, peppers and cheese add color and flavor to the potatoes. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5 minutes., Add peppers and onion; cook 5 minutes longer or until potatoes and vegetables are tender. Drain; mash potato mixture with the cheese, butter, salt and pepper., ,
Nutrition Facts : Calories 287 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 295mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.
CONFETTI POTATOES
A cheesy sauce laced with zucchini, celery and mushrooms along with a sprinkle of red bell pepper top hot baked potatoes for a colorful side dish.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook and stir zucchini and celery in butter in large skillet on medium heat 2 min. or until crisp-tender. Add mushrooms; cook an additional min. Reduce heat to low.
- Add VELVEETA; cook until VELVEETA is completely melted, stirring occasionally.
- Spoon over hot potatoes; sprinkle with red pepper.
Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 490 mg, Carbohydrate 48 g, Fiber 5 g, Sugar 6 g, Protein 11 g
CONFETTI SCALLOPED POTATOES
Everyone loves cheesy hashbrown casserole, right? The cheese crackers inside and on top push this one over the edge!
Provided by Battle in Seattle
Categories Potato
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Grease an 11x7" or 9x13" pan and set aside.
- In a medium skillet, melt butter over medium heat. Saute onion until tender, about five minutes.
- In a large bowl, combine soup and milk. Add potatoes, onions, cheese, peppers, pimentos, salt and pepper, and 1/2 cup of the cracker crumbs.
- Pour potato mix into bowl, then top with remaining cracker crumbs. Bake for 35-40 minutes or until bubbling.
Nutrition Facts : Calories 253.6, Fat 18.1, SaturatedFat 10.1, Cholesterol 41.5, Sodium 607.7, Carbohydrate 17.4, Fiber 1.1, Sugar 1.1, Protein 6.3
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