Crispy Oven Baked Potatoes Recipes

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:

• Scrub potatoes thoroughly with a vegetable brush.
• Cut potatoes in half lengthwise.
• In an 11" x 7" x 1 1/2" or 9" x 9" x 2" baking pan, combine melted butter, garlic or seasoned salt, and pepper.
• Place potatoes, cut side down, in butter mixture.
• Bake in a 450°F oven for 25 to 30 minutes or until tender and cut sides of potatoes are browned and crispy.
• Lift out with a spatula.
• If desired, serve with sour cream and/or chives.
• Enjoy!

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:

• Mix 2 tablespoons olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Pierce 6 russet potatoes with a fork; rub with the oil. Bake on the top oven rack at 375 degrees F (put a baking sheet below to catch drippings) until tender, 50 minutes. Slice open and top with butter, salt, pepper and chives.

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the inside soft. Make a cross in the centre of each potato, dollop over the soured cream and serve.

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.