Crisp Oven Browned Potatoes Recipes

Steps:

• Place potatoes in shallow baking pan.
• Drizzle margarine over.
• Season with salt and pepper.
• Bake at 350* for about 1 hour or until tender.
• Baste occasionally with the margarine.
• Sprinkle with paprika and serve.

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.

Steps:

• Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
• Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to dish and cover tightly with foil.
• Bake 20 minutes. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more.

Steps:

• Preheat the oven to 425 degrees F. Place 2 stacked rimmed baking sheets in the oven and let them heat with the oven (stacking them helps the pans hold the heat).
• Toss the potatoes with the oil and 1 teaspoon garlic salt in a bowl. Remove the heated pans from the oven and arrange the potatoes in an even layer, cut-side down, in the top pan. Return the pans to the oven and bake for 15 minutes, then flip the potatoes and bake until both sides are toasted and brown, another 15 minutes.
• Meanwhile, add the mayo, chives, dill, parsley and remaining 1/2 teaspoon garlic salt to a food processor and pulse until chunky.
• Smear the aioli on the bottom of a serving platter. Pile the potatoes on top of the aioli. Drizzle with more olive oil and season with salt and pepper.

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.

Steps:

• Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
• Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
• Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.

Steps:

• Preheat oven to 450°F.
• Cut potatoes into 1/4-inch-thick slices and in a saucepan of boiling salted water cook 5 minutes, or until just cooked through. Drain potatoes well in a sieve and transfer to a 6-cup gratin dish (1 1/2-quart) or other shallow baking dish, 11 by 8 by 1 1/2 inches. Toss potatoes immediately with remaining ingredients and pepper and salt to taste and bake in upper third of oven 20 minutes, or until potatoes are pale golden.

Steps:

• Preheat oven to 400 F, Spray a cookie sheet with lite Olive oil or other veggie oil.
• In a large bowl combine oil, salt, pepper, garlic and rosemary.
• Mix well Add potatoes and toss gently to coat the potatoes.
• Arrange a single layer of potatoes overlapping slightly in a circle in the center of the cookie sheet apprx.
• a 9" circle.
• Continue layering with the remaining potatoes, fanning them slightly and forming concentric circles (keep the same center but diminish the size of each circle).
• Bake until potatoes are lightly browned and tender (about 45 minutes).
• Use a flat spatula to remove potatoes from cookie sheet and slide onto a serving platter.
• Fan potatoes slightly.
• Garnish with Fresh Rosemary sprigs.

Steps:

• Arrange potatoes in an ungreased 1-1/2-qt. baking dish. Combine butter, onion and pepper; pour over potatoes. Bake, uncovered, at 425° for 1 hour or until potatoes are tender.