CRUNCHY CHEESE POTATOES
"THESE POTATOES are delicious, and they live up to their crunchy name! I make them often since they're easy to prepare and can be made ahead of time. This dish is always 'pretty as a picture' when it comes out of the oven!"
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine sour cream, milk, chives, salt and pepper. Add potatoes and mix thoroughly. Spread in a 15x10x1-in. baking pan. Combine cheese and cornflakes; sprinkle over potatoes. Bake at 350° for 50-60 minutes or until potatoes are tender. Sprinkle with additional chives if desired.
Nutrition Facts :
CRISPY CHEDDAR POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 1 1/2 pounds small Yukon Gold potatoes, turning halfway through, until tender, 10 to 12 minutes; let cool slightly. Break into chunks. Toss with 2 tablespoons olive oil, 2 smashed garlic cloves, 3/4 teaspoon kosher salt and a few grinds of pepper. Roast on a baking sheet at 450 degrees F, stirring once, until browned and crisp, about 30 minutes. Sprinkle with shredded sharp cheddar and chopped chives.
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.
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.
CRUNCH TOP POTATOES
A very quick, easy, and delicious potato side dish with a crunchy cheese and cornflake topping!
Provided by Janet Boyer
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Pour butter into a 9x13 inch pan.
- Arrange potato slices in a single layer over the butter. Combine the cheese, cornflakes and paprika in a bowl and sprinkle the mixture over the potatoes.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes or until heated through.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 35.4 g, Cholesterol 60.2 mg, Fat 21.4 g, Fiber 5.2 g, Protein 10.7 g, SaturatedFat 13.4 g, Sodium 767.9 mg, Sugar 0.9 g
CHEESY POTATOES WITH CRUNCH TOPPING
Make and share this Cheesy Potatoes With Crunch Topping recipe from Food.com.
Provided by Kanab2000
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together potatoes, cheese, sour cream, soup, onion, salt and pepper.
- Place in casserole dish top with corn flakes/margarine mixture.
- Bake at 350° for 45 - 50 minutes.
Nutrition Facts : Calories 882.5, Fat 59.9, SaturatedFat 22.5, Cholesterol 76.5, Sodium 1517.3, Carbohydrate 69.7, Fiber 5.3, Sugar 4.5, Protein 18.2
CRISPY POTATOES WITH CHEESY EGGS
Provided by Sandra Lee
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put a medium nonstick skillet over medium heat and add 1 tablespoon of the butter and the oil. Peel and grate the potatoes on the large holes of a box grater or in a food processor. Sprinkle the potatoes well with salt and pepper and toss to coat. When the skillet is hot, add the potatoes, pressing them down and flattening them out to evenly cover the bottom of the skillet. Cook until the potatoes are well browned on the bottom, monitoring the heat as you go so they don't burn. Carefully flip over the pancake, keeping it in one piece, and brown it on the other side. Remove to a paper-towel-lined plate and keep warm.
- While the potatoes are cooking, put a small skillet over medium heat and add 2 tablespoons of the butter. When the butter has melted, add the shallot and cook until it softens. Sprinkle over the flour and cook for a minute or 2. Pour in the cream and bring to a boil. Add the whiskey and bring to a boil. Reduce the heat and simmer for a few minutes until it thickens a bit. Turn off the heat and add half the cheese. Stir to melt the cheese. Taste and adjust the seasoning with salt and pepper. Cover and keep warm.
- In another medium skillet over medium-low heat, add the remaining tablespoon butter. Whisk the eggs well, and sprinkle them with salt and pepper. Pour the eggs into the pan, add the remaining cheese and reduce the heat to low. Cook slowly until the cheese is melted and the eggs are cooked through but soft.
- Place the potato pancake on a serving plate. Top with the cheesy eggs and pour on the sauce. Dollop on the caviar and sprinkle over the chives. Cut into 4 slices and serve.
CRUNCHY POTATO CHEESE BALLS
I haven't tried this one yet, but it's a local favorite that was published in our town newspaper. Sounds wonderful!
Provided by DuChick
Categories Potato
Time 50m
Yield 20 balls, 5 serving(s)
Number Of Ingredients 8
Steps:
- Mash potatoes with salt, milk, onion salt and 1/4 cup butter.
- Chill until firm.
- Cut cheese into 1 inch cubes.
- Shape mashed potatoes around the cheese cubes into 2 1/2" balls.
- Roll in corn flake crumbs.
- Brush with remaining /14 cup melted butter and place on slightly-greased cookie sheets.
- Bake 20 minutes at 350* or until heated through.
Nutrition Facts : Calories 821.2, Fat 32, SaturatedFat 20, Cholesterol 85, Sodium 1169.5, Carbohydrate 114.3, Fiber 13.2, Sugar 5.2, Protein 23.1
CHEEZY POTATOES
This easy to make casserole is packed with potatoes and Cheddar cheese. It's a perfect side dish for any Thanksgiving table.
Provided by TRISHAD
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large baking dish, mix together potatoes, soup and sour cream. Mix in cheese and butter. Salt and pepper to taste, if desired. Top the mixture with potato chips.
- Bake 60 minutes in the preheated oven, or until the mixture is bubbly and lightly brown.
- Remove from oven and let stand 15 minutes before serving.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 22.4 g, Cholesterol 115.8 mg, Fat 49.6 g, Fiber 1.8 g, Protein 18.2 g, SaturatedFat 29.2 g, Sodium 769.5 mg, Sugar 0.7 g
CRISPY CHEESE AND BACON POTATOES
Oh man. This is hard to stop eating. So good. I cooked my potatoes on top of the stove in butter and added the rest of the ingredients toward the end. It was a lot easier and shortened the cooking time tremendously. Recipe courtesy of Barefeet in the Kitchen.
Provided by AmyZoe
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Spread the bacon strips across a large rimmed baking sheet pan and place on the middle rack of a cold oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like.
- While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2 to 3 tablespoons of bacon grease left on the tray. If there is more than that, drain off a bit. Put the potatoes on the tray and toss with tongs to thoroughly coat them in the bacon grease. (I cooked mine in butter--personal preference).
- Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes. Stir well and bake another 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes.
- Chop the bacon into small pieces. Remove the potatoes from the oven, stir again, and sprinkle generously with shredded cheese and chopped bacon.
- Return the tray to the oven and bake an additional 2 to 3 minutes or until the cheese is melted. Top with sliced green onions just before serving.
CRISPY BLUE CHEESE POTATOES
Not exactly low carb but a great addition to a grilled steak, tossed salad and a glass of your favorite red wine. Enjoy!
Provided by Martini Guy
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss potato wedges with olive oil.
- Season with salt and pepper.
- Place in baking dish.
- Bake at 400 degrees for about 30 minutes or until tender.
- Mix blue cheese, bacon and cheddar cheese; sprinkle over potatoes.
- Bake until cheeses are melted.
Nutrition Facts : Calories 458, Fat 36.2, SaturatedFat 13.6, Cholesterol 59.7, Sodium 684.6, Carbohydrate 18.8, Fiber 1.9, Sugar 1.2, Protein 14.1
CRISPY BLUE CHEESE POTATOES
Add Crispy Blue Cheese Potatoes to your side dish rotation. Crisp oven-baked potato wedges get extra flavor from a topping of crisp bacon bits and melted cheddar and blue cheeses in this sensational side dish, Crispy Blue Cheese Potatoes.
Provided by My Food and Family
Categories Cheesy Potatoes
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss potato wedges with olive oil. Season with salt and pepper. Place in single layer in baking dish.
- Bake 30 min. or until potatoes are tender.
- Mix bacon, cheddar cheese and blue cheese; sprinkle over potatoes. Bake an additional 5 min. or until cheeses are melted.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 0 g, Protein 8 g
CRISPY CHEESY SMASHED POTATOES
I had a few ingredients and wanted to do something different with some baby red potatoes that I had. I love bacon, blue cheese, and green onions, so I threw them all together and this is what I came up with. The combination of the three together is absolutely fantastic!
Provided by Jessica E Wilson
Categories Roasted Potatoes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease.
- Grease a baking sheet with a small amount of the bacon grease and place potatoes on the sheet. Smash potatoes with the bottom of a glass, then brush with more bacon grease. Repeat once more (smashing/brushing). Lightly salt potatoes.
- Roast potatoes in the preheated oven until crispy, about 15 minutes. Top with blue cheese and crumbled bacon. Bake until cheese is melted, about 5 more minutes.
- Top with green onions and serve.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 27.4 g, Cholesterol 29.5 mg, Fat 11.5 g, Fiber 3.5 g, Protein 12.8 g, SaturatedFat 5.3 g, Sodium 604.7 mg, Sugar 2.5 g
More about "crunchy cheese potatoes food"
CRUNCHY CHEESY POTATOES - KITCHEN DIVAS
From kitchendivas.com
Estimated Reading Time 1 min
CRISPY CRUNCHY SHOESTRING POTATOES - SIMPLY SATED
From simplysated.com
CRISPY CHEESE AND BACON POTATOES - BAREFEET IN THE …
From barefeetinthekitchen.com
CRISPY AND CHEESY POTATOES - FOOD NETWORK
From foodnetwork.com
CRISPY PARMESAN CRUSTED POTATOES - YAY! FOR FOOD
From yayforfood.com
CRUNCHY CHEESE POTATOES RECIPE - FOOD.COM
From food.com
CRISPY CHEESY POTATO STACKS. - HALF BAKED HARVEST
From halfbakedharvest.com
CRUSHED CRISPY POTATOES WITH CHEESE | RACHAEL RAY
From rachaelrayshow.com
CRISPY PARMESAN POTATOES (WITH DIP) - SPEND WITH PENNIES
From spendwithpennies.com
10 CRUNCHY AND DELICIOUS POTATO SNACKS | RECIPES - TASTY
From tasty.co
EASY SNACK RECIPE - CRISPY CHEESE STICKS
From ba-bamail.com
CRUNCHY SCALLOPED POTATOES | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE CRISPY POTATOES | ALLRECIPES
From allrecipes.com
CRISPY CHEESE-TOPPED POTATOES | RECIPE - KELLOGG'S CANADA
From kelloggs.ca
CHEESY POTATOES (FUNERAL POTATOES) - MOM ON TIMEOUT
From momontimeout.com
CRUNCHY TOPPED CHEESY POTATO CASSEROLE - THE FRANGLOSAXON COOKS
From franglosaxon.com
RECIPE: CHEESY CRUNCHY POTATO CASSEROLE | CBC LIFE
From cbc.ca
CRUNCHY CHEESE POTATOES | RECIPE | RECIPES, FOOD, COOKING RECIPES
From pinterest.com
CRUNCHY, CREAMY POTATO CHEESE BALLS | HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
CRISPY, CHEESY POTATO STACKS | KITCHN
From thekitchn.com
OVEN BAKED CHEESY RANCH POTATOES - THE LAZY DISH
From thelazydish.com
HOW TO MAKE CRUSHED CRISPY POTATOES WITH CHEESE | RACHAEL RAY
From rachaelrayshow.com
CRUSHED CRISPY POTATOES WITH CHEESE RECIPE | RACHAEL RAY
From rachaelray.com
CHEESY, CRISPY SMASHED POTATOES - POTATOES USA
From potatogoodness.com
CRISPY CRUNCHY PARMESAN POTATOES - FROM GATE TO PLATE
From fromgatetoplate.com
CRISPY CRUNCHY PARMESAN POTATOES - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
ROASTED CRISPY CHEESE POTATOES - FOODIE WITH FAMILY
From foodiewithfamily.com
CRISPY POTATO CHEESE QUESADILLA
From diyjoy.com
CRUNCHY BAKED CHEESE POTATOES | HANDMEDOWNRECIPES
From handmedownrecipes.com
CRUNCHY CHEESE POTATOES | RECIPES, FOOD, FOOD DISHES
From pinterest.co.uk
BEST CRISPY ROASTED POTATOES RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHEESY SCALLOPED POTATOES RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
CRUNCHY CHEESE POTATOES RECIPE - FOOD.COM
From pinterest.com
CRUNCHY CHEESE POTATOES - CHAMPSDIET.COM
From champsdiet.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