CRISPY BAKED SALT AND PEPPER CHICKEN WINGS
Crispy Baked Salt and Pepper Chicken Wings - these will probably be the simplest and most amazing wings you'll ever make. Generously seasoned with salt and pepper and baked to a crisp perfection!
Provided by Joanna Cismaru
Categories Appetizer
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
- Place all wings in a medium sized bowl. Drizzle the wings with the olive oil and toss well, making sure each wing is coated with a bit of olive oil.
- Sprinkle the chicken wings with the pepper and salt, and toss well.
- Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they're golden crisp.
- Sprinkle with more salt and pepper if preferred and garnish with some chopped parsley.
- Serve while warm.
Nutrition Facts : Calories 335 kcal, Protein 22 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 1252 mg, ServingSize 1 serving
CRISPY ROAST POTATOES RECIPE
Perfect roast potatoes -fluffy inside with a crunchy exterior. Part of my step-by-step guide for making a delicious roast beef dinner.
Provided by Nicky Corbishley
Categories Sides
Time 1h
Number Of Ingredients 4
Steps:
- Preheat the oven to 220C/425F.
- Peel the potatoes and chop into chunky pieces a little bigger than a ping pong ball (approx 2 inches/5cm across).
- Place in a pan and cover with cold water. Place on the hob on a high heat and bring to the boil, then turn down the heat and simmer for 8-9 minutes - until softened at the edges.* Tip 1
- Meanwhile, place the lard or (goose fat if using) in a large roasting tin and place in the oven to for 10 minutes until shimmering hot.
- Drain the potatoes in a colander *Tip 2, and give them a good shake to really roughen up the edges. Don't worry if a few break apart and they look overly fluffy. The more fluffy they are, the better they'll absorb the fat and the crispier they'll be.
- Carefully place the potatoes - using tongs - in the baking tin with the hot fat. Turn them over once to coat in the fat and then place in the oven.
- Cook for 30-35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.
- Remove from the roasting tin and serve topped with a sprinkling of Maldon salt and some fresh thyme leaves.
Nutrition Facts : Calories 279 kcal, Carbohydrate 31 g, Protein 6 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 606 mg, Fiber 6 g, ServingSize 1 serving
CRISPY SALT AND PEPPER POTATOES
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Provided by Dan Kluger
Categories Potato Appetizer Side Fall Quick & Easy Egg Thyme Parsley Rosemary Thanksgiving
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
- Transfer to a bowl and serve.
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 SQUASHED BABY ROASTIES
Fennel seeds and flaky sea salt give these roasted new potatoes a crispy, flavoursome finish
Provided by Cassie Best
Categories Lunch, Side dish
Time 1h
Number Of Ingredients 4
Steps:
- Boil the potatoes for 10 mins until tender, then drain and leave to steamdry. While the pork is resting (see left), lower the oven to 200C/180C fan/gas 6.
- Drizzle half the oil over a flat, sturdy baking tray and tip in the potatoes. Add the fennel seeds, and season with the flaky sea salt and some black pepper, tossing everything to coat. Gently squash the potatoes with a potato masher to just break the skins. Drizzle with the extra oil and bake for 45 mins until crispy and golden.
Nutrition Facts : Calories 183 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 1.7 milligram of sodium
REALLY EASY ROASTIES
The secret to really great roast potatoes, fluffy parboiled potatoes and hot oil - simple!
Provided by Lucy Netherton
Categories Dinner, Side dish
Time 2h
Number Of Ingredients 3
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large roasting tin in the oven. Cut any larger potatoes in half. Cover the potatoes in cold salted water, bring up to the boil and cook for 2 mins. Drain and steam-dry in a colander for 5 mins, then shake to ruffle up the outsides.
- Remove the roasting tin - be really careful as the oil will be hot. Tip in the potatoes and garlic (if using), and use a spoon to turn them so they are all coated in the oil. Sprinkle with sea salt and pepper, and roast for 1 hr 45 mins, turning every 30 mins or so, until really crisp and golden.
Nutrition Facts : Calories 290 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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