Crispy Oven Baked Potatoes Food

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CRISPIEST EVER POTATOES



Crispiest Ever Potatoes image

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

1 1/2 pounds small creamer potatoes
1 tablespoon baking soda
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
5 cloves garlic, skins on, smashed
Leaves from 5 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary

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 BAKED POTATOES



Crispy Baked Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0

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.

CRISPY BAKED POTATO



Crispy Baked Potato image

Provided by Sunny Anderson

Categories     side-dish

Time 1h35m

Yield 1 serving

Number Of Ingredients 3

1 russet potato
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

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 BAKED POTATOES



Crispy Baked Potatoes image

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

2 medium baking potatoes (6 - 8 oz. each)
2 tablespoons of melted butter
1/4 teaspoon garlic salt or 1/4 teaspoon seasoning salt
1/8 teaspoon pepper
sour cream, as topping (optional)
chives, as topping (optional)

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 OVEN POTATOES



Crispy Oven Potatoes image

These potatoes come out nice and brown and crispy. Even if there is 1/4 cup of oil it's less than deep frying! You don't have to peel the potatoes, in fact, I only scrub them throughly before slicing them

Provided by Bergy

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup lite olive oil (Use Virgin if you prefer)
4 cloves garlic, minced (Use less to suit your taste)
1 tablespoon dried rosemary
salt and pepper
3 large russet potatoes, thinly sliced
fresh rosemary (for garnish)

Steps:

  • Preheat oven to 400 F, Spray a cookie sheet with lite Olive oil or other veggie oil.
  • In a large bowl combine oil, salt, pepper, garlic and rosemary.
  • Mix well Add potatoes and toss gently to coat the potatoes.
  • Arrange a single layer of potatoes overlapping slightly in a circle in the center of the cookie sheet apprx.
  • a 9" circle.
  • Continue layering with the remaining potatoes, fanning them slightly and forming concentric circles (keep the same center but diminish the size of each circle).
  • Bake until potatoes are lightly browned and tender (about 45 minutes).
  • Use a flat spatula to remove potatoes from cookie sheet and slide onto a serving platter.
  • Fan potatoes slightly.
  • Garnish with Fresh Rosemary sprigs.

Nutrition Facts : Calories 226.4, Fat 9.3, SaturatedFat 1.3, Sodium 11.9, Carbohydrate 33.2, Fiber 4.3, Sugar 1.5, Protein 3.9

CRISPY ROASTED POTATOES



Crispy Roasted Potatoes image

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

2 ½ pounds red potatoes, cubed
3 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon ground black pepper
¼ pinch paprika

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 SKIN BAKED POTATOES



Crispy Skin Baked Potatoes image

I used to microwave baked potatoes for about half the cooking time and finish them off in the toaster oven. My better half said they had steamed taste-not like real baked. I found this recipe in one of the many cooking magazines that I subscribe to (not sure which one).

Provided by joan in CNY

Categories     Potato

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 2

russet baking potatoes (as many as you want to cook)
vegetable oil

Steps:

  • Scrub potatoes with a vegetable brush, coat with vegetable oil and sprinkle liberally with sea or kosher salt.
  • Pierce twice on each side with a fork and place in a 450°F oven.
  • Bake for 1 hour or more, depending on the size of potatoes.
  • These are fabulous with a moist and fluffy interior and a crispy skin if you care to eat it.

Nutrition Facts :

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