Easy Bake Crispy Chopped Potatoes Recipes

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:

• 1. Clean red potatoes. No need to peel them! Dice into cubes, just under 1" in size. Put in a large bowl. Sprinkle lightly with olive oil, just barely covering the potatoes, not soaking them. Sprinkle Garlic Powder with Parsley liberally over mixture, then add sea salt and onion power to taste (a little bit on the last two items will do.)
• 2. Transfer the mixture to a foil-lined cookie sheet. For best results, keep in a single layer. Bake at 350 - 375 degrees F. for 30-35 minutes or until outer part of potato is crispy and insides are soft.
• 3. You can make as many or as little as you want. A full-sized cookie sheet full feeds 4, but there's never any leftovers!

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:

• 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.