Crispy Oven Fried Potatoes Recipes

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CRISPY FRIED POTATOES

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8



Crispy Fried Potatoes image

Steps:

  • Preheat the oven to 250 degrees F. Combine the potatoes, garlic, bay leaves and peppercorns in a large pot. Add 2 tablespoons salt and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove the potatoes to a paper towel?lined plate with a slotted spoon; gently blot dry (it?s OK if some of the potatoes crumble). Let cool completely.
  • Set a wire rack on a rimmed baking sheet. Melt the schmaltz in a large pot or Dutch oven over medium heat (you should have about 2 inches in the pot) and heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the potatoes until browned and crisp, 4 to 6 minutes. Remove to the rack with a slotted spoon and immediately sprinkle with salt. Keep warm in the oven between batches.
  • Add the parsley and sage leaves to the hot schmaltz and fry a few seconds until just crisp. Remove to a paper towel?lined plate with a slotted spoon and sprinkle with salt. Top the potatoes with the fried herbs.

3 pounds Yukon Gold potatoes (about 9), cut into 1-inch chunks
1 head garlic, halved crosswise
6 bay leaves
1 teaspoon black peppercorns
Kosher salt
6 cups schmaltz (rendered chicken fat) or vegetable oil
1/4 cup fresh parsley leaves
1/4 cup fresh sage leaves

OVEN-FRIED POTATOES

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 4



Oven-Fried Potatoes image

Steps:

  • Preheat the oven to 450 degrees F.
  • Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
  • Transfer potatoes to a serving dish and serve immediately.

3 medium russet potatoes, about 1 1/2 pounds, scrubbed and dried
3 tablespoons extra-virgin olive oil or a neutral tasting oil
2 teaspoons kosher salt
Pinch cayenne, optional

CRISPY OVEN FRIED POTATOES

Make and share this Crispy Oven Fried Potatoes recipe from Food.com.

Provided by Chef Ripple

Categories     Potato

Time 1h5m

Yield 4 , 2-4 serving(s)

Number Of Ingredients 7



Crispy Oven Fried Potatoes image

Steps:

  • Cut potatoes lengthwise into four wedges. Place Skin side down in a baking pan. Combine remaining ingredients into a bowl and brush onto potatoes.
  • Bake at 375 for 1 hour, brushing with oil and cheese mixer every 15 minutes.
  • Turn potatoes over for the last 15 minutes of baking.

Nutrition Facts : Calories 514.4, Fat 28.3, SaturatedFat 4, Cholesterol 2.2, Sodium 632, Carbohydrate 60.9, Fiber 5.6, Sugar 2.7, Protein 6.7

4 large unpeeled baking potatoes
1/4 cup vegetable oil
1 -2 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper

OVEN-FRIED PATATAS BRAVAS (CRISPY POTATOES WITH TWO SAUCES)

Served with spicy salsa brava and garlicky allioli, crispy hot patatas bravas are traditionally served in tapas bars throughout Spain. The salsa brava is made with pimentón, the smoked Spanish paprika sold as picante (hot) and dulce (sweet). Some cooks include a lot of chopped tomato, but my friends in Madrid tell me they prefer this version, which looks a bit like rusty gravy. As for the allioli, you can mount it by hand with a whisk, or use a stick blender as most Spaniards do. Though patatas bravas are typically pan-fried on the stovetop, I came up with this easier, oven-fried method. The potatoes emerge beautifully browned and crisped, and their flavor is sensational cooked in extra-virgin olive oil. This is not fancy fare. Grab a fork and dip the hot potatoes in both sauces for the optimal experience.

Provided by David Tanis

Categories     snack, vegetables, appetizer, side dish

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 17



Oven-Fried Patatas Bravas (Crispy Potatoes With Two Sauces) image

Steps:

  • Heat oven to 450 degrees. Put potato chunks in a large bowl, season generously with salt and toss to coat. Leave for a few minutes to let potatoes absorb salt. Add olive oil and unpeeled garlic cloves and toss to coat well. (Don't skimp on the oil; it can be strained and saved after cooking for future use.)
  • Transfer potatoes (and garlic cloves) and oil to a large cast-iron skillet or heavy roasting pan. Make sure to have potatoes in a single layer without crowding. (If necessary, use two pans.) There should be a good 1/2-inch oil in the bottom of the pan. Add more if required.
  • Place pan in oven and roast for 15 to 20 minutes, until potato chunks are well browned on the bottom. With a metal spatula, carefully turn chunks over. Reduce heat to 400 degrees, and continue roasting until potatoes are well browned and crisp, about another 15 to 20 minutes.
  • While potatoes are roasting, make the two sauces: For the salsa brava, put 2 tablespoons olive oil in a small saucepan over medium heat. Add garlic and let sizzle without browning, then stir in flour and let mixture sizzle. Stir in tomato paste, pimentón dulce and pimentón picante, then add chicken broth gradually, stirring well as the sauce thickens. Bring to a gentle simmer, add vinegar and cook for 5 minutes until the sauce has a gravylike consistency, but isn't too thick. Thin with a little more broth or water, if necessary. Season with salt to taste.
  • For the allioli, put egg yolks and garlic in a mortar or small bowl and whisk together. (Alternatively, use a mini food processor or stick blender, see note.) Add oil a few drops at a time, whisking vigorously with each addition. As the sauce thickens, add olive oil a teaspoon at a time. If the aioli gets too thick, whisk in 1 tablespoon water, then continue to whisk in remaining oil. The finished sauce should have the consistency of softly whipped cream. Season to taste with salt and pepper.
  • When potatoes are ready, use spatula to transfer to a pan lined with paper towels to blot, then to a warm serving dish. Sprinkle lightly with salt. Serve warm with the two sauces.

2 pounds yellow-fleshed or russet potatoes, peeled and cut in 1 1/2-inch chunks
Kosher salt
1/2 cup extra-virgin olive oil
1 head garlic, separated into cloves but not peeled
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 tablespoon pimentón dulce, or use sweet paprika
1 teaspoon pimentón picante, 1/2 teaspoon chipotle chile powder or 1/4 teaspoon cayenne
1 cup chicken broth or water
1 tablespoon sherry vinegar
Kosher salt
2 egg yolks
4 garlic cloves, pounded, finely minced or grated
1 1/2 cups extra-virgin olive oil
Kosher salt and black pepper

CRISPY ROASTED POTATOES

As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!

Provided by Lindsay W

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 5

Number Of Ingredients 6



Crispy Roasted Potatoes image

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.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 36.5 g, Fat 8.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 195.2 mg, Sugar 2.4 g

2 ½ pounds red potatoes, cubed
3 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon ground black pepper
¼ pinch paprika

OVEN-FRIED POTATOES

These tasty potatoes are a family favorite. They're easy to make and travel well to potlucks. We enjoy them as part of a hearty breakfast or alongside meat for supper. -Delores Billings, Koksilah, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 14 servings.

Number Of Ingredients 7



Oven-Fried Potatoes image

Steps:

  • Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes. Seal bag and shake to coat. , Pour oil into two 15x10x1-in. baking pans; pour potatoes into pans. Bake, uncovered, at 375° for 40-50 minutes or until tender.

Nutrition Facts :

12 medium potatoes, peeled and cubed
1/4 cup grated Parmesan cheese
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon pepper
1/3 cup vegetable oil

OVEN FRIED POTATOES I

Crispy, rich red potatoes roasted with onion and bacon. These are really yummy, and great with steak...don't skimp on the butter.

Provided by JSCHAUFE

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 6

Number Of Ingredients 5



Oven Fried Potatoes I image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.
  • Place potatoes in an even layer in greased dish. Sprinkle onion and bacon over potatoes, then dot with butter. Cover dish with foil.
  • Bake in preheated oven for 45 minutes. Remove foil and stir potatoes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. You may need to stir every minute or so to achieve even browning. Serve immediately.

Nutrition Facts : Calories 544.6 calories, Carbohydrate 62 g, Cholesterol 59.7 mg, Fat 28.4 g, Fiber 5.9 g, Protein 10.7 g, SaturatedFat 14 g, Sodium 367.4 mg, Sugar 5.6 g

5 pounds red potatoes, thinly sliced
1 onion, finely chopped
6 slices bacon, chopped
½ cup butter, diced
salt and pepper to taste

CRISPY OVEN POTATOES

These potatoes come out nice and brown and crispy. Even if there is 1/4 cup of oil it's less than deep frying! You don't have to peel the potatoes, in fact, I only scrub them throughly before slicing them

Provided by Bergy

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6



Crispy Oven Potatoes image

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.

Nutrition Facts : Calories 226.4, Fat 9.3, SaturatedFat 1.3, Sodium 11.9, Carbohydrate 33.2, Fiber 4.3, Sugar 1.5, Protein 3.9

1/4 cup lite olive oil (Use Virgin if you prefer)
4 cloves garlic, minced (Use less to suit your taste)
1 tablespoon dried rosemary
salt and pepper
3 large russet potatoes, thinly sliced
fresh rosemary (for garnish)

OVEN-CRISPED POTATOES

I OFTEN MAKE this easy potato dish when I invite someone over for lunch. It's a nice accompaniment to salads or sandwiches. This dish always draws complimentary comments when my lunch guest arrives...the aroma of that touch of onion baking with the potatoes whets the appetite. -Precious Owens, Elizabethtown, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 2 servings.

Number Of Ingredients 4



Oven-Crisped Potatoes image

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.

Nutrition Facts : Calories 321 calories, Fat 17g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 186mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

2 medium potatoes, peeled and thinly sliced
3 tablespoons butter, melted
1 tablespoon finely chopped onion
1/8 teaspoon pepper

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