BAKED CRISPY POTATO WEDGES
French-fry fans will fall for this easy oven-baked variety and never miss the fat. Try pairing the crispy potato wedges with everything from hot dogs and hamburgers to chicken strips and fish. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 425° for 20 minutes. Turn; bake 25-30 minutes longer or until crisp.
Nutrition Facts : Calories 134 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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.
BAKED POTATO WEDGES
These oven roasted potato wedges taste just like the deep-fried kind, but they're easier and less messy to make. They're great served with fish or any meat dish. -Melody Haney, Barberton, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat over to 350°. Melt butter in a 13-in. x 9-in. baking pan. Combine the next six ingredients in a large plastic bag; set aside. Rinse potatoes under cold water; drain well. Place half of the potatoes in the bag; shake well to coat. Place in a single layer in baking pan. Repeat with remaining potatoes. Bake, uncovered, at 350° for 50-60 minutes or until tender, turning once after 30 minutes.
Nutrition Facts :
POTATO LOGS
Deep fried seasoned mashed potatoes make tasty little appetizers. Dip them in butter or gravy for a real flavor sensation!
Provided by Mary
Categories Appetizers and Snacks Vegetable
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
- Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
- Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
- Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 54.1 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 5.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 118.1 mg, Sugar 2.4 g
CRUNCHY POTATO LOGS
Make and share this Crunchy Potato Logs recipe from Food.com.
Provided by VickyJ
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
- Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
- Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
- Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.
POTATO LOGS
These are very yummy !! Feel like a treat but are really good for you. Great make ahead dish too and great to have tucked in the freezer when unexpected guests arrive.
Provided by Boies
Categories Potato
Time 50m
Yield 30 logs
Number Of Ingredients 8
Steps:
- Boil potatoes, drain and mash with potato masher.
- Add margarine, salt, thyme, pepper and yolks.
- Mix well with electric beaters to make creamy.
- Use about 2 heaping tablespoons of mixture to form into a log.
- Dip in egg white and roll in crumbs.
- Place on a greased cookie sheet.
- Bake at 425 degrees for 15- 20 minutes.
- These can be made ahead and put in the fridge.
- They can also be made ahead and frozen, just remove from the freezer and put directly into heated oven.
- DO NOT THAW!
- as this will make them soggy.
Nutrition Facts : Calories 56.9, Fat 2, SaturatedFat 0.4, Cholesterol 18.9, Sodium 110.5, Carbohydrate 8.8, Fiber 1, Sugar 0.5, Protein 1.3
"CRUSTY POTATO LOGS"
I love JoJo's, and I found this recipe to help with my craving for french fries/and/or/JoJo's I've had this recipe for many years....it originated from one of my Canadian Cookbooks that I use frequently...
Provided by Loretta Jasper
Categories Other Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- 1. Boil potatoes till done,... then mash and add butter, salt, thyme, pepper and yolks Mix well using electric mixer for a creamy smoothness... Pre-Heat Oven to 425 Degrees....
- 2. Shape into 18 logs, (about 2 heaping Tbsp for each)... Dip each log into beaten egg, then roll into the crushed cereal
- 3. Pre-heat your oven to 425 degrees..... Place each log onto a greased cookie sheet... These can be made early in the day or a day ahead and kept in the refrigerator until ready to heat and serve.
- 4. Bake at 425 degrees for 15 to 20 minutes
More about "crunchy potato logs recipes"
10 CRUNCHY AND DELICIOUS POTATO SNACKS | RECIPES - TASTY
From tasty.co
CRUNCHY SEASONED BAKED POTATO WEDGES | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE TATER LOGS RECIPES - FOODHOUSEHOME.COM
From foodhousehome.com
FRIED POTATO LOGS RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
HOW TO MAKE CRISPY POTATOES - ALLRECIPES
From allrecipes.com
CRISPY POTATOES FRIED WITH GARLIC BUTTER _ POTATO RECIPES _ POTATO ...
From dailymotion.com
CRUNCHY POTATO LOGS RECIPE - FOOD.COM | RECIPE - PINTEREST
From pinterest.com
POTATO LOGS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
CRUNCHY POTATO LOGS RECIPE - EASY RECIPES
From recipegoulash.cc
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 »
#60-minutes-or-less #time-to-make #course #preparation #lunch #side-dishes #easy #dietary #inexpensive
You'll also love