Crispy Diced Potatoes Food

CRISPIEST EVER POTATOES

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.

CRISPY DICED POTATOES

Steps:

• Gather the ingredients.
• In a large skillet (preferably nonstick ) over medium-high heat, add 1 tablespoon of the oil.
• Sauté potatoes until lightly browned, about 10 minutes. You will probably need to fry potatoes in batches so that they're in a single layer. Add a bit of salt and toss and stir frequently.
• Use a slotted spoon to transfer potatoes to a paper-towel-lined plate for a moment to absorb excess oil.
• Repeat with remaining potatoes and oil (if cooking in batches).

CRISPY POTATO BITES

Steps:

• Preheat oven to 220c.
• Dice potatoes into bite size pieces (approx 1 inch).
• Pour olive oil& melted butter into ovenproof dish.
• Toss diced potatoes in oil& butter.
• Season to taste.
• Sprinkle cheese& breadcrumbs over potatoes.
• Toss mixture til potatoes are covered in cheese& bread crumbs.
• Cook in oven for approx 30 mins (til golden& crispy) turning once half way thru.
• Secrets to success, make sure oven is hot& adding the olive oil stops the butter from burning.

PERFECT CRISPY POTATOES

Steps:

• Preheat oven to 375 degrees F.
• In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

CRISPY ROASTED POTATOES

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.

CRISPY CUBED ROASTIES WITH GARLIC & THYME

Steps:

• Heat oven to 180C/160C fan/gas 4. Peel the potatoes and cut them into cubes. Put the garlic, thyme and oil in a large roasting tin, and put it in the oven for 5 mins.
• Tip the potatoes into the roasting tin, quickly turn them to coat in the oil, then spread them out in a single layer. Season well and roast for 1-11/2 hrs, turning occasionally during cooking, until golden and crispy.

PERFECT SAUTéED POTATOES

Steps:

• Cut 1 kg waxy potatoes into chunks.
• Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
• When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
• If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
• Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
• Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
• Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

CRISPY FRIED SWEET POTATOES

Steps:

• Boil sweet potatoes and cool.
• Dice sweet potatoes and set aside.
• In skillet, cook bacon and onion until tender.
• Add sweet potatoes and sprinkle with salt and sugar.
• Cook uncovered over medium heat until potatoes are crispy on the bottom.
• Turn and crisp the other side.