ULTRA-CRISPY NEW POTATOES WITH GARLIC, HERBS, AND LEMON RECIPE
When I say crispy potatoes, I want potatoes crunchier than the best of french fries; a thick, craggy, crunchy crust that stays crunchy even after it's made its way through a couple circuits around the table. Here's how to get it right every time.
Provided by J. Kenji López-Alt
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Add parsley, chives, lemon zest, garlic, and olive oil to potatoes and toss to coat. Season to taste with salt and pepper. Serve immediately.
Nutrition Facts : Calories 283 kcal, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 274 mg, Sugar 3 g, Fat 10 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
ULTRA-CRISPY NEW POTATOES WITH GARLIC, HERBS & LEMON
Steps:
- 1. Adjust oven racks to lower and upper position and preheat oven to 500°F. Line two rimmed baking sheets with foil and place in oven. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife. Drain potatoes and transfer to a large bowl. 2. Add 2 tablespoons oil to bowl with potatoes. Season with pepper and more salt to taste then toss until exteriors are slightly bashed up and coated in a thin layer of potato/oil paste. Spread remaining canola oil evenly over surfaces of hot foil-lined baking sheets, then divide potatoes evenly between them, using a thin spatula to arrange them cut-side down and using oven mitts or kitchen towels to maneuver the hot pans. 3. Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown and can be easily lifted from the foil, about 30 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, loosen all of the potatoes from the pan and toss. Return to oven and continue roasting until pale golden brown all over, about 15 minutes longer. Add shallots to pans and toss to coat in oil. Return to oven and roast until potatoes and shallots are deep golden brown, about 10 minutes longer. Remove from oven and transfer to a large bowl. 4. Add parsley, chives, lemon zest, garlic, and olive oil to potatoes and toss to coat. Season to taste with salt and pepper. Serve immediately.
LEMON & GARLIC NEW POTATOES
This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. -Katie Bartle, Parkville, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.
Nutrition Facts : Calories 166 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 240mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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