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.
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.
ULTRA-CRISPY NEW POTATOES WITH GARLIC, HERBS, AND LEMON RECIPE
When I say crispy potatoes, I want potatoes crunchier than the best of french fries; a thick, craggy, crunchy crust that stays crunchy even after it's made its way through a couple circuits around the table. Here's how to get it right every time.
Provided by J. Kenji López-Alt
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Add parsley, chives, lemon zest, garlic, and olive oil to potatoes and toss to coat. Season to taste with salt and pepper. Serve immediately.
Nutrition Facts : Calories 283 kcal, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 274 mg, Sugar 3 g, Fat 10 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
HERBED NEW POTATOES
Steps:
- Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.
HERB ROASTED NEW POTATOES
Pack your potatoes full of fresh summer herbs and enjoy outside in the sun
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
- Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.
Nutrition Facts : Calories 121 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
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CRISPY HERB ROASTED POTATOES - COOKING FOR MY SOUL
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