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
CRISPIEST EVER POTATOES
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
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 ROASTED NEW POTATOES
This recipe is from an old Southern Living magazine. I've made this recipe dozens of times and always get loads of compliments on the dish. It's simple and delicious.
Provided by ajandjj2000
Categories Potluck
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Toss together first 4 ingredients.
- Arrange potatoes in an alumimum foil lined 15*10 inch jellyroll pan.
- Bake at 400 for 25 minutes.
- Stir together cheese and next 3 ingredients; mound evenly onto potatoes, and bake 20 more minutes.
CRISPY SMASHED ROASTED POTATOES
Oh my! Moist, cooked tender potatoes on the inside with sizzling crisp edges on the outside. Easy, easy...great for entertaining or just a weeknight meal! Another great one from Fine Cooking magazine.
Provided by lisar
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put the potatoes in a large saucepan or Dutch oven (preferably in one layer) and cover with at least 1 inch of water. Add 2 teaspoons of Kosher salt to the water. Bring the water to a boil over high heat, reduce heat to a good simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wooden skewer. Make sure they are cooked through but don't overcook. The total cooking time will be 30 to 35 minutes.
- While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
- Fold another dishtowel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don't worry if some break apart a bit; you can still use them.
- Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil. Transfer the flatten potatoes carefully to the baking sheet and let them cool completely at room temperature.
- If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue on with roasting directions.
- Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat oven to 450 degrees. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees. Sprinkle the potatoes with about ¾ teaspoon of salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes if using convection, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs half way through cooking. Serve hot.
- *Make Ahead Tip: Do the busy work-boiling and flattening the potatoes-up to 8 hours ahead. Let the potatoes cool completely, and store them on the pan, lightly covered in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
EARLY MORNING OVEN ROASTED NEW POTATOES
Simple, yet delicious! These potatoes, when young, are so good by themselves they don't need anything else. This would be great as a breakfast side dish.
Provided by DJFoodie
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a hot skillet, melt the butter. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter. Arrange the potatoes in a single layer on a baking pan.
- Bake in a preheated oven until potatoes are golden brown, approximately 20 to 25 minutes. Toss them occasionally to ensure that they brown on all sides.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.3 g, Sodium 414.2 mg, Sugar 1.6 g
OVEN-ROASTED NEW POTATOES
Serve alongside Roasted Pork Shoulder with Sage and Coriander.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Toss potatoes with oil, salt, and pepper in a large bowl until well coated. Put into a 9-by-13 metal baking dish. Roast, stirring occasionally, until tender, about 1 hour 15 minutes.
CRUNCHY NEW POTATOES
Jazz up potatoes for no-fuss entertaining
Provided by Mary Cadogan
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 3
Steps:
- Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 10 mins, then drain well. Arrange on a baking sheet, then crush each one lightly with a potato masher. Drizzle with olive oil and sprinkle with paprika, sea salt and freshly ground black pepper. Bake for 20 mins until crispy.
Nutrition Facts : Calories 137 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
CRISP ROASTED POTATOES
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Cover potatoes with water by 2 inches in a medium pot. Bring to a boil, season with salt, and reduce heat to a rapid simmer. Cook until potatoes are tender when pierced with a fork, about 20 minutes; drain. Gently smash each potato until slightly flattened but still in one piece (edges will split).
- Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet in a single layer and brush tops with remaining 1 tablespoon oil. Bake until golden brown and crisp, flipping once, about 25 minutes. Remove from oven, season with salt, and serve.
EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES
These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.
Provided by J. Kenji López-Alt
Categories dinner, vegetables
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
- Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
- Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
- Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
- Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
- Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.
ROASTED NEW POTATOES
This simple recipe is anything but plain. The flavors of garlic and herbs combine to add extra zip to tender new potatoes. This side dish goes hand in hand with the delicate taste of fish. --Ann Berg, Chesapeake, VA
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.
Nutrition Facts : Calories 186 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
CRISPIEST EVER ROAST POTATOES
Make soggy potatoes a thing of the past with this clever recipe. You'll end up with roasties that have a fluffy middle and golden, crisp exterior
Provided by Esther Clark
Categories Side dish
Time 1h35m
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven for the oil to heat up.
- Bring a large pan of salted water to the boil, tip in the potatoes and the peelings (to impart extra flavour) and simmer for 8-10 mins. Drain the potatoes and discard the peelings. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
- Remove the tray from the oven and put directly on your hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, carefully turning them in the fat, and leaving a little space between them. Reduce the oven to 200C/180C fan/gas 6. Nestle the lemon thyme in amongst the potatoes, along with the garlic. Sprinkle over the sea salt and return to the oven to roast for 1 hr, turning every once in a while, until golden and crisp.
Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
More about "crispy roasted new potatoes food"
CRISPY ROASTED POTATOES RECIPE | KATIE LEE BIEGEL | FOOD …
From foodnetwork.com
5/5 (22)Category Side-DishAuthor Katie Lee BiegelDifficulty Easy
EXTRA-CRISPY HERB-ROASTED NEW POTATOES RECIPE - SERIOUS …
From seriouseats.com
3/5 (6)Category Side Dish, SidesCuisine American, South AmericanTotal Time 1 hr 30 mins
CRISPY ROASTED NEW POTATOES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ULTRA-CRISPY NEW POTATOES WITH GARLIC, HERBS, AND LEMON RECIPE
From seriouseats.com
CRISPY ROASTED POTATOES (3 WAYS!) - GIMME SOME OVEN
From gimmesomeoven.com
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
BEST CRISPY ROASTED MINI POTATOES - SO EASY AND CRISPY!!
From jz-eats.com
EXTRA CRISPY ROASTED POTATOES - JUST A TASTE
From justataste.com
CRISPY NEW POTATOES WITH BROWNED BUTTER - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CRISPY SMASHED NEW POTATOES | CANADIAN LIVING
From canadianliving.com
THE BEST CRISPY ROAST POTATOES YOU’LL EVER MAKE - A FOOD LOVER'S …
From afoodloverskitchen.com
CRISPY GARLIC ROASTED POTATOES - CAFE DELITES
From cafedelites.com
EASY OVEN ROASTED POTATOES - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
OUR FAVORITE CRISPY ROASTED POTATOES - INSPIRED TASTE
From inspiredtaste.net
CRISPY ROASTED POTATOES - ERREN'S KITCHEN
From errenskitchen.com
CRISPY ROASTED PARMESAN POTATOES | RECIPETIN EATS
From recipetineats.com
CRISPY ROASTED HERB POTATOES - DAMN DELICIOUS
From damndelicious.net
CRISPY ROAST POTATOES - SOMETHING SWEET SOMETHING SAVOURY
From somethingsweetsomethingsavoury.com
BEST CRISPY ROASTED POTATOES RECIPE - HOW TO MAKE CRISPY …
From goodhousekeeping.com
THE BEST CRISPY ROASTED POTATOES WEAR EGG WHITES | EPICURIOUS
From epicurious.com
CRUNCHY ROAST NEW POTATOES WITH BLACK BEANS - SO CRISPY! - LOWLY …
From lowlyfood.com
CRISPY GOLDEN-BROWN POTATOES RECIPE - SUNSET MAGAZINE
From sunset.com
HOW TO MAKE CRISPY ROASTED POTATOES | FOODBYMARIA RECIPES
From foodbymaria.com
THE BEST CRISPY OVEN ROASTED POTATOES - FOODIECRUSH .COM
From foodiecrush.com
ROAST NEW POTATOES RECIPE - BBC FOOD
From bbc.co.uk
ROASTED NEW POTATOES WITH GARLIC AND ROSEMARY - EASY PEASY FOODIE
From easypeasyfoodie.com
CRISPY PARMESAN ROASTED POTATOES | FOODTALK
From foodtalkdaily.com
THE BEST QUICK AND CRISPY ROASTED POTATO RECIPE | FOODAL
From foodal.com
HOW TO MAKE OVEN ROASTED POTATOES SO THEY'RE ACTUALLY CRISPY
From myrecipes.com
HOW TO MAKE CRISPY OVEN ROASTED POTATOES | SOUTHERN LIVING
From southernliving.com
CRISPY SMASHED ROAST NEW POTATOES | EASY - RECIPE WINNERS
From recipewinners.com
ROASTED NEW POTATOES RECIPE | MYRECIPES
From myrecipes.com
ROASTED NEW POTATOES - COPYKAT RECIPES
From copykat.com
CRISPY ROASTED MOROCCAN POTATOES - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
THE ULTIMATE CRISPY ROASTED POTATOES | CANADIAN LIVING
From canadianliving.com
CRISPY SMASHED NEW POTATOES - JAMIE GELLER
From jamiegeller.com
EXTRA CRISPY ROASTED LITTLE POTATOES - THE LITTLE POTATO COMPANY
From littlepotatoes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love