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
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 BABY POTATOES
Baby potatoes, garlic powder, dried parsley, and a little salt and pepper is all that you need for these little gems. Easy to prepare and they can be made well in advance, a bonus when planning a dinner party or for an easy night meal. I've used parsley and garlic but you can choose any seasoning that will complement your meal.
Provided by Bren
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until just fork tender, about 10 minutes or longer, depending on the size of the potatoes.
- Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.
- Heat oil in a large skillet over medium-high heat. Add potatoes to the hot oil. Cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 29.9 g, Fat 3.5 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 49.3 mg, Sugar 1.4 g
THE BEST CRISPY ROAST POTATOES EVER RECIPE
Steps:
- Adjust oven rack to center position and preheat oven to 450°F (230°C) (or 400°F (200°C) if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Nutrition Facts : Calories 289 kcal, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 977 mg, Sugar 3 g, Fat 9 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
BEST POTATOES YOU'LL EVER TASTE
Its time to release my potatoes to the world!!! Watch your guests try to guess what's in this delicious and simple recipe. It's the perfect side dish to any meal or BBQ, and a great way to dress up those darn potatoes! It's got me out of many a jam with entertaining. You cant go wrong. Since trying these, I have gone completely potato crazy with mad potato disease!!! Yum -- do it, mate! (Note: Only use real egg mayo - not the other kind.)
Provided by XANTHE
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
- Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
- Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
- Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 47.6 g, Cholesterol 3.9 mg, Fat 8.5 g, Fiber 6 g, Protein 5.6 g, SaturatedFat 1.3 g, Sodium 75.1 mg, Sugar 2.2 g
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 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
More about "best crispy potatoes recipes"
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
5/5 (151)Total Time 1 hr 10 minsCategory SidesCalories 85 per serving
- Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
- Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
12 BEST CRISPY BREAKFAST POTATOES - ALLRECIPES
From allrecipes.com
Estimated Reading Time 4 mins
- German Potato Pancakes. View Recipe. Fans of the crunch factor go wild for these cakes of golden brown goodness. Possible toppings include sour cream, salsa, country sausage gravy, a perfectly fried egg or applesauce.
- Bacon Potato Pancakes. View Recipe. These crispy potato pancakes feature bacon, garlic, and thyme. "I usually make potato pancakes but the bacon just took it to a whole new level," says rechie.
- Vegetable and Feta Latkes. View Recipe. These crispy latkes combine shredded potatoes, grated zucchini and carrots, and feta cheese. The feta cheese, added just before cooking, makes these latkes the perfect combination of creamy and crunchy.
- Loaded Mashed Potato Cakes. View Recipe. Leftover mashed potatoes get a tasty makeover for breakfast, with bacon, onion, celery, garlic, spices, and shredded American cheese.
- Emily's Famous Hash Browns. View Recipe. Diced or shredded and fried in a skillet with oil or bacon grease, hashed brown potatoes are a dish that dates back to the 1890s.
- Classic Hash Browns. View Recipe. "These classic diner-style hash browns are crispy on the outside and fluffy on the inside," says Chef John. Watch the video to see Chef John's three keys to getting crispy, crusty, perfectly browned hash browns.
- Cheesy Hash Browns. View Recipe. Hash brown potatoes bake in a creamy, cheesy sauce. "Love this recipe!" raves Sarah. "I have made it for breakfast and as a side for dinner.
- Quick and Easy Home Fries. View Recipe. These chunky delights speak to the potato purist. And to the cook who appreciate the option of oven-baked instead of sizzling on the stove top.
- Homefried Potatoes with Garlic and Bacon. View Recipe. Russet potatoes are fried in bacon grease with onions and garlic pepper. "This was absolutely delicious!"
- Early Morning Oven Roasted New Potatoes. View Recipe. "Simple, yet delicious! These potatoes, when young, are so good by themselves they don't need anything else," says DJFoodie. "
CRISPY OVEN-FRIED POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRISPY FRIED POTATOES RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
CRISPY POTATO LATKES RECIPE - JAMIE GELLER
From jamiegeller.com
THE BEST CRISPY POTATO WEDGES – COOKIN' WITH MIMA
From cookinwithmima.com
BEST CRISPY ROAST POTATOES > CALL ME PMC
From callmepmc.com
FOOD COLUMNIST SHARES HER BEST RECIPES OF 2022 - INFORUM
From inforum.com
HOW TO MAKE CRISPY POTATOES - ALLRECIPES
From allrecipes.com
PARMESAN MASHED POTATOES WITH CRISPY GARLIC & HERB OIL
From food52.com
BEST EVER CRISPY SMASHED POTATOES RECIPE • MIDGETMOMMA
From midgetmomma.com
CRISPY ROSEMARY AND GARLIC POTATOES | GOODTO
From goodto.com
CRISPY AIR FRYER BAKED POTATOES IN LESS THAN AN HOUR
From recipecooker.pages.dev
ROAST POTATO RECIPE: NIGELLA LAWSON’S TOP TIPS TO GET ‘REALLY CRISPY ...
From express.co.uk
MICROWAVE BAKED POTATO RECIPE
From simplyrecipes.com
GORDON RAMSAY SHARES 'BEST' ROAST POTATO RECIPE - EXPRESS.CO.UK
From express.co.uk
THE BEST CRISPY ROASTED POTATOES - GARNISH & GLAZE
From garnishandglaze.com
THE BEST CRISPY OVEN ROASTED BREAKFAST POTATOES RECIPE
From selfproclaimedfoodie.com
CRISPY AIR FRYER POTATOES - FIT FOODIE FINDS
From fitfoodiefinds.com
THE BEST CRISPY ROAST POTATOES - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
INA GARTEN’S SHORTBREAD RECIPE IS CRISPY, BUTTERY PERFECTION
From thekitchn.com
THE BEST CRISPY ROAST POTATOES - YOUTUBE
From youtube.com
AIR FRYER BLOOMING POTATO - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
EASY CRISPY SMASHED POTATOES RECIPE | ALL THINGS MAMMA
From allthingsmamma.com
CRISPY SMASHED FINGERLING POTATOES - RECIPES - BEST RECIPES EVER
From pinterest.ca
ROASTED POTATOES LEVEL UP WITH THIS CRISPY PARMESAN AND GARLIC …
From cookingtom.com
EASY CRISPY PAN-FRIED MASHED POTATO CAKES - LINDYSEZ | RECIPES
From lindysez.com
CHEESY SKILLET DOMINO POTATOES | KITCHN
From thekitchn.com
DISCOVER MORE IN POTATOES ON FLIPBOARD
From flipboard.com
ULTRA CRISPY SMASHED POTATOES | DINRECIPES
From dinrecipes.pages.dev
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love