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 POTATO CUBES
I love potatos for a side.
Provided by Debra Russell
Categories Potatoes
Time 40m
Number Of Ingredients 9
Steps:
- 1. Directions In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper. Add potatoes; seal bag and shake to coat. Pour butter into a 13-in. x 9-in. baking dish; stir in the garlic. Add potatoes and bay leaf. Cover and bake at 450° for 20 minutes. Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender. Discard bay leaf.
CRISPY POTATO CUBES
Make and share this Crispy Potato Cubes recipe from Food.com.
Provided by carolinafan
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper.
- Add potatoes; seal bag and shake to coat.
- Pour butter into a 13x9x2-inch baking dish; stir in the garlic.
- Add potatoes and bay leaf.
- Cover and bake at 450* for 20 minutes.
- Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender.
- Discard bay leaf.
PERFECT CRISPY POTATOES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.
CRISPY DICED POTATOES
Steps:
- Gather the ingredients.
- In a large skillet (preferably nonstick ) over medium-high heat, add 1 tablespoon of the oil.
- Sauté potatoes until lightly browned, about 10 minutes. You will probably need to fry potatoes in batches so that they're in a single layer. Add a bit of salt and toss and stir frequently.
- Use a slotted spoon to transfer potatoes to a paper-towel-lined plate for a moment to absorb excess oil.
- Repeat with remaining potatoes and oil (if cooking in batches).
Nutrition Facts : Calories 350 kcal, Carbohydrate 64 g, Cholesterol 0 mg, Fiber 7 g, Protein 8 g, SaturatedFat 1 g, Sodium 478 mg, Sugar 3 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
CRUNCHY POTATO SQUARES WITH HERBY SALT
Cut spuds into uniform little cubes then sprinkle liberally with rosemary, thyme and sage salt - they'll crisp up a treat
Provided by Good Food team
Categories Dinner, Side dish
Time 1h35m
Number Of Ingredients 7
Steps:
- To make the herby salt, put all the ingredients in a small food processor (or use a pestle and mortar) and grind to a fine salt.
- Tip the potatoes into a large roasting tin and toss with the oil, polenta, 2 tbsp of the herby salt and some black pepper. Any leftover salt will keep for up to 5 days in a small sealed container.
- Bake underneath a joint of meat, if cooking, at 200C/180C fan/gas 6 for 30 mins. When the meat comes out, turn up the heat to 220C/200C fan/gas 7 and cook on the top shelf for another 45 mins, shaking the tin halfway through the cooking time.
Nutrition Facts : Calories 158 calories, Fat 5 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 2.3 milligram of sodium
CRISPY POTATO CUBES
Love these potatoes!! Crispy and flavorful on the outside, tender on the inside. I hope you will try them! My photos
Provided by Cassie *
Categories Potatoes
Time 50m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 450 degree F.
- 2. In a large resealable plastic bag, combine the flour, salt,garlic powder, onion powder, thyme, marjoram and pepper. Add potatoes; seal bag and shake to coat.
- 3. our butter into a 13-in. x 9-in. baking dish; stir in the garlic.
- 4. Add potatoes and bay leaf, spread evenly. Cover and bake at 450° for 20 minutes. Uncover and stir; bake 20 - 25 minutes longer or until potatoes are lightly browned and tender. Discard the bay leaf. I then place them in a serving bowl, and give a small sprinkling of kosher salt.
- 5. Enjoy!
CRISPY CUBED ROASTIES WITH GARLIC & THYME
Cut your potatoes smaller so that there's no need to par-boil to achieve perfectly crispy garlic and thyme flavoured spuds, with fluffy centres
Provided by Jenny White
Categories Side dish
Time 1h45m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Peel the potatoes and cut them into cubes. Put the garlic, thyme and oil in a large roasting tin, and put it in the oven for 5 mins.
- Tip the potatoes into the roasting tin, quickly turn them to coat in the oil, then spread them out in a single layer. Season well and roast for 1-11/2 hrs, turning occasionally during cooking, until golden and crispy.
Nutrition Facts : Calories 238 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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