CRISPY POTATO PUFFS
Crispy coating surrounds a velvety potato filling in these adorable puffs. They make a perfect side for meats and poultry. Best of all, the recipe makes 2 dozen, so you can use just the number you need for dinner.-Eva Tomlinson, Bryan, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings (2 puffs each).
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan., Mash potatoes, gradually adding milk, butter and salt; stir in cheese. Transfer to a large bowl; refrigerate, covered, 2 hours or until firm enough to shape., In a shallow dish, combine cornflakes and sesame seeds. Shape potato mixture into 1-1/2-in. balls; roll in cornflake mixture. Place on greased baking sheets. Bake 7-9 minutes or until golden brown., Freeze option: Place unbaked puffs on baking sheets; cover and freeze until firm. Transfer to resealable plastic freezer bags. Freeze up to 3 months. To use, preheat oven to 400°. Place frozen potato puffs on greased baking sheets. Bake 15-20 minutes or until golden brown and heated through.
Nutrition Facts : Calories 248 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 466mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g 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.
STUFFED POTATO POCKETS
Steps:
- In a large bowl add the mashed potatoes, egg, salt and pepper. Start to combine with a fork. Then add the parmesan cheese, flour, baking powder and chopped parsley and mix to almost combine.
- You can either mix this dough by hand or with a food processor. When almost combined move to a floured flat surface and knead into a ball. Wrap in plastic and chill for at least 30 minutes.
- Cut your choice of cheese and ham or prosciutto into small pieces.
- Pre-heat oven to 350F (180C). Line 2 cookie sheets with parchment paper.
- It's easier to work with half the dough at a time, on a floured flat surface, lightly flour the top of the pastry (if you find it sticky) roll the dough into 1/8 inch thickness and cut out with round or even heart cookie cutters (2 ¾ - 3 inches / 7 cm). Make sure you have an even amount of cut outs. Place half the rounds on the prepared cookie sheets.
- On one of the rounds, place some cut up ham or prosciutto and 3-4 small cubes of your favourite cheese. Cover with another round, seal shut with your fingers (easier if you dip them in water first) then close again with the tongs of a fork. Drizzle with olive oil then bake for 15-20 minutes or until golden brown. Serve immediately.
Nutrition Facts : Calories 114 kcal, Carbohydrate 10 g, Protein 6 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 28 mg, Sodium 192 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRISPY (NO-FRY) POTATO PANCAKE POPPERS
These might only be half as tall as Tater Tots®, but personally I think they're twice as good! With just a handful of ingredients and no messy stovetop frying, get ready to enjoy these crispy, caramelized potato pancake poppers. Pipe sour cream on top and sprinkle with chives to serve, or arrange on a platter and serve alongside an amazing dip, like a garlicky pesto aioli. They also make for truly fantastic breakfast potatoes to serve with bacon and eggs.
Provided by Chef John
Categories Vegetable Appetizers
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
- Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
- Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
- Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
- Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
- Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
- Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.
Nutrition Facts : Calories 204 calories, Carbohydrate 24.1 g, Cholesterol 21.1 mg, Fat 10 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 5.1 g, Sodium 629.2 mg
CRISPY POTATO POCKETS
Golden brown, crispy egg roll wrappers stuffed with a mixture of potatoes and salsa, accompanied by a cool cucumber dill sauce.
Provided by nonnie4sj
Categories Low Cholesterol
Time 22m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes until they're soft and falling apart.
- In a large bowl, combine potatoes and salsa (adding cooked meat is optional at this stage).
- Mix ingredrients until consistency is similar to "chunky" mashed potatoes.
- Add salt and pepper to taste.
- Place small amount of potato mixture onto egg roll wrapper.
- Wet edges of wrapper and fold in half to form triangles.
- Seal with a fork.
- Do not overstuff wrappers.
- In a large skillet, heat olive oil over medium-high heat.
- Saute stuffed wrappers until golden brown and crispy.
- Serve warm wrappers with cool cucumber dill sauce for dipping.
- Cucumber Dill Sauce: Combine cucumber, yogurt, dill, and salt to taste.
Nutrition Facts : Calories 357.7, Fat 6.7, SaturatedFat 3, Cholesterol 20.9, Sodium 621, Carbohydrate 62.2, Fiber 4.3, Sugar 8.3, Protein 12.9
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