CRISPY BAKED POTATOES
This is a fantastic way to enjoy crispy potatoes. I love to serve this with my recipe for Recipe #99104. I hope you enjoy it! The recipe is from Better Homes & Gardens / Great Cooking For Two.
Provided by Pianolady
Categories Potato
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Scrub potatoes thoroughly with a vegetable brush.
- Cut potatoes in half lengthwise.
- In an 11" x 7" x 1 1/2" or 9" x 9" x 2" baking pan, combine melted butter, garlic or seasoned salt, and pepper.
- Place potatoes, cut side down, in butter mixture.
- Bake in a 450°F oven for 25 to 30 minutes or until tender and cut sides of potatoes are browned and crispy.
- Lift out with a spatula.
- If desired, serve with sour cream and/or chives.
- Enjoy!
CRISPY PARMESAN BAKED POTATOES
Watch our video to learn how to cook Crispy Parmesan Baked Potatoes with just four ingredients! The kids will love this Parmesan baked potato side dish.
Provided by My Food and Family
Categories Spices
Time 45m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Combine cheese and garlic powder in shallow dish.
- Dip cut-sides of potatoes in butter, then in cheese mixture. Place, cheese sides down, on baking sheet; drizzle with any remaining butter.
- Bake 30 to 35 min. or until potatoes are tender.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CRISPY BAKED POTATO
Steps:
- Preheat the oven to 400 degrees F.
- Poke holes all around the potato with a corn-on-the-cob holder (or fork), then rub it with the olive oil and sprinkle with salt and pepper. Put a metal skewer through the center of the potato lengthwise, put the potato in the oven and position a baking sheet on the rack below to catch any drippings. Bake until the potato is cooked through, 1 to 1 1/2 hours.
- Serve immediately with desired toppings.
CRISPY ROASTED POTATOES
As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!
Provided by Lindsay W
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
- Place potatoes into a large bowl.
- Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
- Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 36.5 g, Fat 8.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 195.2 mg, Sugar 2.4 g
CRISPY BAKED POTATO FANS
Why this recipe works: This stunning potato dish delivers a fluffy interior, a crisp exterior, and a cheesy bread crumb topping�if you can get the potatoes cooked right. For our Crispy Baked Potato Fans recipe, we found that using the right kind of potato is key. The russet, or Idaho, potato was the best choice because of its starchy flesh and fluffy texture. Taking the time to rinse the potatoes of surface starch after they were sliced prevented them from sticking together, while trimming off the end of each potato gave the remaining slices room to fan out. To prevent overcooking our spuds in the punishing oven heat, we precooked them in the microwave before baking. A topping of fresh bread crumbs, melted butter, two kinds of cheese, garlic powder, and paprika is the crowning touch on our Crispy Baked Potato Fans. As a final step in our Crispy Baked Potato Fans recipe, we broiled the potatoes to make the topping extra-crunchy.
Provided by carolodom
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- 1. For the bread crumb topping: Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Let cool 5 minutes, then combine crumbs, butter, cheeses, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. (Bread crumb topping can be refrigerated in zipper-lock bag for 2 days.) 2. For the potato fans: Heat oven to 450 degrees. Following photos 1 to 3 at left, cut 1/4 inch from bottom and ends of potatoes, then slice potatoes crosswise at 1/4-inch intervals, leaving 1/4 inch of potato intact. Gently rinse potatoes under running water, let drain, and transfer, sliced-side down, to plate. Microwave until slightly soft to the touch, 6 to 12 minutes, flipping potatoes halfway through cooking. 3. Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes all over with oil and season with salt and pepper. Bake until skin is crisp and potatoes are beginning to brown, 25 to 30 minutes. Remove potatoes from oven and heat broiler. 4. Carefully top potatoes with stuffing mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve. Prepping Baked Potato Fans These potatoes may look difficult to make, but we found a few simple, no-fuss tricks to ensure perfect potato fans every time. 1. Trim 1/4-inch slices from the bottom and ends of each potato to allow them to sit flat and to give the slices extra room to fan out during baking. 2. Chopsticks provide a foolproof guide for slicing the potato petals without cutting all the way through the potato. 3. Gently flex fans open while rinsing under cold running water; this rids the potatoes of excess starch that can impede fanning.
Nutrition Facts : Calories 369 calories, Fat 20.3834612505143 g, Carbohydrate 39.2072525000641 g, Cholesterol 46.2775000013538 mg, Fiber 2.99999990510941 g, Protein 9.41298375071176 g, SaturatedFat 11.1959577503267 g, ServingSize 1 1 Serving (249g), Sodium 162.857536490228 mg, Sugar 36.2072525949547 g, TransFat 1.2291640000266 g
BAKED POTATOES
Crisp-skinned, fluffy jacket potatoes are a budget-friendly way to feed a crowd. Serve our easy baked potatoes with soured cream, cheese or baked beans
Provided by Emma Lewis
Categories Dinner, Side dish
Time 1h25m
Number Of Ingredients 3
Steps:
- Heat the oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the inside soft. Make a cross in the centre of each potato, dollop over the soured cream and serve.
Nutrition Facts : Calories 254 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.08 milligram of sodium
CRISPY BAKED POTATOES
Steps:
- Mix 2 tablespoons olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Pierce 6 russet potatoes with a fork; rub with the oil. Bake on the top oven rack at 375 degrees F (put a baking sheet below to catch drippings) until tender, 50 minutes. Slice open and top with butter, salt, pepper and chives.
THE BEST CRISPY ROAST POTATOES YOU'LL EVER MAKE
These crispy roast potatoes are the perfect combination of crunchy and fluffy.
Provided by Laura
Categories Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Pre-heat oven to 425° F (215 degrees C).
- Peel and chop potatoes into 1" to 2" chunks.
- Fill a medium pot halfway with water and set it on medium heat. Add 1 tsp salt (reserving the rest) and baking soda to the water. Add the potato chunks to the pot. Boil for 6-8 minutes or until just slightly tender.
- Meanwhile, add olive oil, remaining salt, and pepper in a bowl big enough to hold the potato chunks.
- When the potatoes are done, drain and allow to sit in the pan for 1 minute to evaporate any remaining water.
- Add potatoes to the bowl with the olive oil mixture. Toss to coat. The surface of the chunks should break up slightly and become rough.
- Transfer potatoes to a baking sheet and spread out evenly. Do not crowd. Place the tray in the oven.
- Allow the potatoes to brown for around 20 minutes. Gently flip the potatoes over. Bake for an additional 10-20 minutes until they are golden on the outside.
- Remove from oven. Sprinkle with salt and rosemary, if desired. Serve immediately.
Nutrition Facts : Calories 461 kcal, Carbohydrate 77 g, Protein 9 g, Fat 14 g, SaturatedFat 2 g, Sodium 1903 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
CRISPY JACKET POTATOES
These crispy jacket potatoes are like a baked potato, but better. Serve with butter and sour cream.
Provided by Matticus Finch
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Drizzle potatoes with a thin layer of oil. Sprinkle on sea salt and about 1/2 as much lemon-pepper seasoning. Wrap each potato in a square of foil, then wrap with a second square. Place foil-wrapped potatoes in a glass or ceramic baking dish.
- Bake in the preheated oven until the skins are crisp and the flesh is soft, 60 to 90 minutes.
Nutrition Facts : Calories 184.3 calories, Carbohydrate 37.2 g, Fat 2.5 g, Fiber 4.7 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 124.5 mg, Sugar 1.7 g
THE BEST CRISPY ROAST POTATOES EVER RECIPE
Steps:
- Adjust oven rack to center position and preheat oven to 450°F (230°C) (or 400°F (200°C) if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Nutrition Facts : Calories 289 kcal, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 977 mg, Sugar 3 g, Fat 9 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
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- Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
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- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the same thickness and size).
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Estimated Reading Time 4 mins
- Preheat your oven to either 475 or to 375 degrees fahrenheit (I will explain later!). Place a metal pan in your oven while it preheats. If you have room, a good roasting pan is perfect.
- Now start with the potatoes you like best. My two choices would be Russets (my go-to for most things because they taste more “potato-y” to me) or Yukon golds.
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