Crispy Spiralized Baked Potatoes Food

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SPIRALIZED SCALLOPED POTATOES



Spiralized Scalloped Potatoes image

Cheesy, crispy edges are the best part of scalloped potatoes -- and using a spiralizer will give you a lot more of them. Cutting the potatoes this way makes it easy to serve everyone their own potato and creates uniform pieces that will cook at the same rate.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon unsalted butter, plus more at room temperature for the baking dish
1 tablespoon all-purpose flour
10 fresh sage leaves
2 cups half-and-half
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 1/4 cups shredded white Cheddar
1 1/4 cups shredded Monterey jack
6 small russet potatoes (about 2 pounds total), peeled

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking dish with butter.
  • Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and stir with a wooden spoon to make a paste. Cook until the flour mixture begins to toast, about 1 minute. Add 4 of the sage leaves and let them sizzle for a minute, then whisk in the half-and-half, nutmeg, 2 teaspoons salt and several grinds of pepper. Bring to a simmer over low heat and cook until slightly thickened, 4 to 5 minutes. Remove and discard the sage leaves, then pour 1/2 cup sauce in the bottom of the prepared baking dish and spread to coat. Sprinkle with 1/2 cup each of the Cheddar and Monterey jack.
  • Trim the ends from the potatoes so they will fit on a spiral slicing machine. Use the plain blade to slice a potato into a long ribbon. Pick up one end of the potato and let it spiral back onto itself in a neat pile. Tuck the spiralized potato into a corner of the baking dish, with the neat ruffly edge sticking up. Place a second potato next to the first potato, separating them with 2 of the sage leaves. Place 2 potatoes side by side in the middle of the baking dish, separating them with 2 of the sage leaves. Then place the remaining 2 potatoes and 2 sage leaves in the other corners of the baking dish, so you end up with 3 rows of 2 potatoes each. Pour the sauce over the potatoes and sprinkle with the remaining 3/4 cup each Cheddar and Monterey jack. Cover the dish with foil, tenting it so it doesn't touch the cheese.
  • Bake for 1 hour. Remove the foil and continue to bake until browned and bubbly and the edges of the potatoes are crispy, 20 to 25 minutes more. Let rest for 5 minutes before serving.

ROSEMARY SPIRALIZED POTATOES



Rosemary Spiralized Potatoes image

Rosemary Spiralized Potatoes are an easy, healthy side dish that go with any meal! Baked until perfectly crispy, whole30/paleo friendly and so delicious!

Provided by The Clean Eating Couple

Categories     Side Dish

Time 45m

Number Of Ingredients 5

1.5 lbs russet potatoes ((about 3 large potatoes))
2 tablespoons olive oil
3 tablespoons rosemary ( chopped )
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 450. Prepare a lined baking sheet with parchment paper or a silpat liner.
  • Spiralize potatoes on noodle blade (you want them to be thin and round like spaghetti)
  • With a scissors, roughly trim all potato noodles until they are in smaller pieces (You don't want them to be too big/long!)
  • Squeeze excess water out of potato noodles with paper towels or a dish towel. Make sure to get as much water out of them as possible
  • In a bowl, toss potato noodles with olive oil, salt, pepper, and rosemary until coated (you can use your hands or tongs)
  • Lay potato noodles on lined baking sheet. Bake at 450 for 35-40 minutes, tossing noodles every 10 minutes. Every oven is different and may need more or less time, so watch your potatoes towards the end! You can broil the potatoes on high for 2 minutes to get extra crispy at the end if you would like.

Nutrition Facts : ServingSize 4 oz cooked potatoes (this is an approximate amount), Calories 200 kcal, Carbohydrate 32 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 300.13 mg, Fiber 2.92 g, Sugar 1.06 g

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.

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.

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