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
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
CRISPY POTATO ROAST
The thinner the potatoes are cut, the crispier they'll become in the oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. In a small bowl, combine butter and oil. Brush bottom of a round 9-inch baking dish with some butter mixture. With a sharp knife or mandoline, slice potatoes very thinly crosswise.
- Arrange potato slices vertically in dish. Wedge shallots throughout. Sprinkle with salt and red-pepper flakes (if using); brush with remaining butter mixture. Bake 1 1/4 hours. Add thyme and bake until potatoes are cooked through with a crisp top, about 35 minutes more.
Nutrition Facts : Calories 284 g, Fat 10 g, Fiber 3 g, Protein 6 g
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.
CRISPY ROASTED POTATOES
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.
CRISPY ROAST POTATOES
We've created our ultimate recipe for crispy, crunchy roast potatoes - follow our cookery team's top tips to take this classic side dish from standard to sensational
Provided by Good Food team
Categories Side dish, SideDishes
Time 2h10m
Number Of Ingredients 2
Steps:
- A day or two before roasting, prepare the potatoes. You need chunks or whole potatoes roughly the size of a clementine, so peel and leave whole, halve or quarter accordingly. Place the potatoes in a large pan of cold, salted water - salting is important, so don't skip it. Bring the water to the boil and simmer gently for about 15 mins until the potatoes are cooked all the way through but not on the brink of collapse. Gently drain the potatoes in a colander, but do not shake them or ruffle them up - just leave them to drain and cool. Once there is no more steam coming off them, place on a tray in a single layer and put them in the fridge, uncovered, until ready to roast.
- Heat oven to 200C/180C/gas 6 (or put them in when you turn it up for the turkey). Pour oil into a deep roasting tin to give an even layer of about 0.5cm. Place the tin in the oven for 5 mins to heat the oil, then remove from the oven. One at a time and working methodically (starting at one corner of the roasting tin and lining them up as you go) place each potato in the oil and use a spoon to turn it so it's completely coated. Don't worry about the oil cooling down too much. Once all the potatoes are in the tin in a single layer, not touching, place the tin in the oven and cook for 40 mins, undisturbed.
- Remove from the oven and - again, meticulously - turn each potato. Return to the oven for 20 mins, then repeat the potato-turning process again. If, at this stage, your other side dishes allow you to, turn the oven up to 220C/200C fan/gas 7 and give the potatoes a final 20 mins. By now you should have potatoes that are everything a roastie should be: deep, golden and crunchy on the outside with an extra-fluffy middle - just sprinkle with a little sea salt to serve.
Nutrition Facts : Calories 434 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
CRISPY SMASHED ROASTED POTATOES
Oh my! Moist, cooked tender potatoes on the inside with sizzling crisp edges on the outside. Easy, easy...great for entertaining or just a weeknight meal! Another great one from Fine Cooking magazine.
Provided by lisar
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put the potatoes in a large saucepan or Dutch oven (preferably in one layer) and cover with at least 1 inch of water. Add 2 teaspoons of Kosher salt to the water. Bring the water to a boil over high heat, reduce heat to a good simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wooden skewer. Make sure they are cooked through but don't overcook. The total cooking time will be 30 to 35 minutes.
- While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
- Fold another dishtowel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don't worry if some break apart a bit; you can still use them.
- Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil. Transfer the flatten potatoes carefully to the baking sheet and let them cool completely at room temperature.
- If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue on with roasting directions.
- Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat oven to 450 degrees. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees. Sprinkle the potatoes with about ¾ teaspoon of salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes if using convection, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs half way through cooking. Serve hot.
- *Make Ahead Tip: Do the busy work-boiling and flattening the potatoes-up to 8 hours ahead. Let the potatoes cool completely, and store them on the pan, lightly covered in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
CRISPIEST EVER ROAST POTATOES
Make soggy potatoes a thing of the past with this clever recipe. You'll end up with roasties that have a fluffy middle and golden, crisp exterior
Provided by Esther Clark
Categories Side dish
Time 1h35m
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven for the oil to heat up.
- Bring a large pan of salted water to the boil, tip in the potatoes and the peelings (to impart extra flavour) and simmer for 8-10 mins. Drain the potatoes and discard the peelings. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
- Remove the tray from the oven and put directly on your hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, carefully turning them in the fat, and leaving a little space between them. Reduce the oven to 200C/180C fan/gas 6. Nestle the lemon thyme in amongst the potatoes, along with the garlic. Sprinkle over the sea salt and return to the oven to roast for 1 hr, turning every once in a while, until golden and crisp.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CRISPY ROASTED GARLIC POTATOES
Amazing flavor and actually crispy. Yes, you read right, crispy. Not over garlicky, but a perfect blend of flavors. Thanks ATK.
Provided by Londonsbk
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 450°F.
- Meanwhile, toss potatoes, cornstarch, garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Carefully remove preheated baking sheet from oven, add oil, and tilt baking sheet to evenly coat with oil. Place potatoes, cut side down in single layer, on baking sheet. Roast until browned around edges, about 30 minutes.
- While potatoes roast, mix butter, garlic, parsley, and zest together in medium bowl. Remove baking sheet from oven and, using metal spatula, turn potatoes skin side down. Roast until potatoes are crisp and deep golden brown, 10 to 15 minutes.
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