HERBED POTATO CRISPS
A tasty potato dish for those occasions when you just don't have much time and you are looking for a shortcut. The potatoes are not peeled, there is no onion or garlic to peel and chop, mince or crush and all the herbs are dried. Preparation involves little more than pre-heating the oven, getting your dried herbs out of the cupboard and cutting the potatoes into thin slices. Vary the herbs according to your preferences. This dish is best made just before serving. I was inspired to develop this recipe, the particular combination of herbs, from memories of a similar dish I ate many years ago in a restaurant in Hampstead Heath, in England, so it is, I suppose an English-Australian recipe. It was served with Onion, Apple and Sage Pie. In view of Bekah49036's comment in her review that her potatoes were too salty, do add salt to taste. People's tastes differ SO much! I've adjusted the two salts in the ingredients to now read "to taste". Thanks Bekah49036! :)
Provided by bluemoon downunder
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to a high temperature.
- Cut the unpeeled potatoes into 1/4 inch slices.
- Place the potato slices on well-greased oven trays.
- Brush the potato slices with oil and a sprinkling of the pepper and herbs. (Alternatively you can combine the oil, the pepper and the herbs in a bowl and toss the potato slices in the oil/herb mixture until they are well-coated - but this would take longer.).
- Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
- Sprinkle with combined salts and serve.
RICARDO'S HERBED POTATO CRISPS
WOW! These are soooo good and they look so fancy! A bit more work than traditional potato recipes but they look amazing! The original recipe called for 1/2 cup melted butter - but I used about 1/4 cup.
Provided by Redsie
Categories Potato
Time 30m
Yield 24 crisps, 4 serving(s)
Number Of Ingredients 4
Steps:
- With the rack in the middle position, preheat the oven to 450°F Line a baking sheet with parchment paper and butter the paper.
- Using a madoline, cut the potatoes into thin, nearly transludent slices; you should get about 24 slices from each potato. Avoid making the slices too thin, or they will shrink and break during cooking.
- Lay half the slices on the baking sheet. Brush with butter. Place 1 herb leaf in the centre of each slice and cover with another slice. Brush with butter. Sprinkle with salt.
- Bake for 6 to 7 minutes. Turn and bake for another 6 or 7 minutes or until the potatoes are a light golden colour.
Nutrition Facts : Calories 167.9, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 106.5, Carbohydrate 14.9, Fiber 1.9, Sugar 0.7, Protein 1.9
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 SMASHED HERBED POTATOES
Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they're hot out of the oven maximizes the flavor...and the pretty. -Althea Dye, Howard, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.
Nutrition Facts : Calories 292 calories, Fat 22g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
HERB POTATO CHIPS
Make and share this Herb Potato Chips recipe from Food.com.
Provided by Mom2Rose
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Peel potato and slice it paper-thin with a mandolin.
- Line a baking sheet with parchment paper and spray with cooking spray.
- Place the potato slices flat on the sheet. Brush the potatoes with melted butter, then place fresh dill spring on each slice.
- Place another potato slice on top of each herb-potato slice (Try to use a slice of similar size/shape - you can use kitchen scissors to trim it if necessary).
- Spray the potatoes with cooking spray and cover with another sheet of parchment paper.
- Place a baking sheet on top of the parchment paper.
- Bake at 350 for 20 minutes.
- Eat as a snack or garnish your favorite soup with these chips.
Nutrition Facts : Calories 132.9, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 57.1, Carbohydrate 18.6, Fiber 2.3, Sugar 0.8, Protein 2.2
EASY ROASTED POTATO CRISPS
Make and share this Easy Roasted Potato Crisps recipe from Food.com.
Provided by NormCooks
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Use a roasting pan with a drip rack. Spray the pan, line it with tin foil, insert rack, spray the rack and interior tinfoil.
- Wash potatoes, then slice thinly lengthwise. Place potatoes (skin side down for end pieces) flat on drip rack, spray lightly with butter flavored fat-free cooking spray, then sprinkle generously with McCormick Grill Mates Salt-Free Steak Seasoning. Roast in 400 degree oven for 1 hour until wedges are tender and crispy. (Note: If McCormick's Salt-Free Steak Seasoning is too spicy for you, substitute Mrs. Dash Grilling Blend Steak Seasoning)
- Serve with grilled turkey-burgers (using McCormick's Salt Free Steak Seasoning) on wheat buns, and no salt added ketchup on the side if desired.
- You can also wrap these in tinfoil and cook on your grill if desired.
Nutrition Facts : Calories 284.1, Fat 0.3, SaturatedFat 0.1, Sodium 22.1, Carbohydrate 64.5, Fiber 8.1, Sugar 2.9, Protein 7.5
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