Herbed Potato Crisps Recipes

CRISPY SMASHED HERBED POTATOES

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.

FAVORITE HERBED POTATOES

Steps:

• In a large skillet over medium heat, cook potatoes in butter and oil for 6-8 minutes or until browned. Add the remaining ingredients; cook and stir for 2-3 minutes or until well coated.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!

HERBED POTATO CRISPS

Steps:

• Pre-heat the oven to a high temperature.
• Cut the unpeeled potatoes into 1/4 inch slices.
• Place the potato slices on well-greased oven trays.
• Brush the potato slices with oil and a sprinkling of the pepper and herbs. (Alternatively you can combine the oil, the pepper and the herbs in a bowl and toss the potato slices in the oil/herb mixture until they are well-coated - but this would take longer.).
• Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
• Sprinkle with combined salts and serve.

RICARDO'S HERBED POTATO CRISPS

Steps:

• With the rack in the middle position, preheat the oven to 450°F Line a baking sheet with parchment paper and butter the paper.
• Using a madoline, cut the potatoes into thin, nearly transludent slices; you should get about 24 slices from each potato. Avoid making the slices too thin, or they will shrink and break during cooking.
• Lay half the slices on the baking sheet. Brush with butter. Place 1 herb leaf in the centre of each slice and cover with another slice. Brush with butter. Sprinkle with salt.
• Bake for 6 to 7 minutes. Turn and bake for another 6 or 7 minutes or until the potatoes are a light golden colour.

CRISPY GARLIC & HERB POTATOES

Steps:

• Fill a stock pot half ways with cold water, season generously with sea salt and heat it with a high heat
• Cut 12 fingerling potatoes (washed) in half lengthwise
• Once the water comes to a boil, add the potatoes into the stock pot and par boil them for 5 to 6 minutes, then drain the potatoes into a colander and let them air dry
• Meanwhile, heat a small fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 6 cloves garlic roughly chopped, mix the garlic with the olive oil and saute for 1 minute, then drain the garlic into a sieve with a bowl underneath and set the garlic aside
• Add in 1 tsp of dried oregano into the garlic infused olive oil, along with 1/2 tsp dried thyme and 1/2 tsp dried rosemary, whisk together
• Once the potatoes are fully dry, add them back into the stock pot, along with the olive oil & herb mixture, season with sea salt & black pepper and toss together until well mixed
• Transfer the potatoes into a baking tray that´s lined with parchment paper, making sure all the potatoes are cut side down and in a single layer
• Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F
• Meanwhile, make the saffron aioli, add in 2 cloves garlic roughly chopped into a mortar, along with 1/4 tsp saffron threads, using a pestle pound down until you form a paste, then add in 1/2 cup mayonnaise, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, mix together until well mixed
• After roasting the potatoes for 35 to 40 minutes, they should be perfectly roasted, remove them from the oven, transfer the potatoes back into the stock pot, add in the reserved sauteed garlic and 2 tbsp finely chopped parsley, toss together until well mixed, serve at once next to the saffron aioli, enjoy!

HERB POTATO CHIPS

Steps:

• Preheat oven to 350°F.
• Peel potato and slice it paper-thin with a mandolin.
• Line a baking sheet with parchment paper and spray with cooking spray.
• Place the potato slices flat on the sheet. Brush the potatoes with melted butter, then place fresh dill spring on each slice.
• Place another potato slice on top of each herb-potato slice (Try to use a slice of similar size/shape - you can use kitchen scissors to trim it if necessary).
• Spray the potatoes with cooking spray and cover with another sheet of parchment paper.
• Place a baking sheet on top of the parchment paper.
• Bake at 350 for 20 minutes.
• Eat as a snack or garnish your favorite soup with these chips.