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.
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
CRUNCHY NEW POTATOES
Steps:
- 1. Cook the potatoes in boiling water until tender, 20 to 25 minutes.
- 2. Preheat the oven to 400.
- 3. Drain the potatoes and let cool slightly, then peel them.
- 4. Mix dressing mix and the cornflakes in a bowl.
- 5. Dip the potatoes in the melted butter, then roll them in the cornflake mixture.
- 6. Place the potatoes in a greased baking dish and bake for 20 to 25 minutes, or until golden brown.
CRISPY NEW POTATO BAKE
A crisp and juicy rustic side dish, peppered with tangy olives and capers
Provided by Jane Hornby
Categories Dinner, Lunch, Side dish
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 240C/220C fan/gas 9. Boil the potatoes until the softer side of cooked, about 12 mins. Drain, slice in half, then tip into a bowl. Tip the capers, olives and herbs on top of the potatoes, then add most of the oil and a little seasoning. Stir together, lightly crushing the potatoes.
- Line a medium Swiss roll-type tin with baking parchment, leaving some hanging over the sides. Tip the potatoes into the tin and flatten down. Mix the vinegar and remaining oil, drizzle over the potatoes, then bake for 40 mins until golden.
Nutrition Facts : Calories 355 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
THE BEST CRISPY ROAST POTATOES YOU'LL EVER MAKE
These crispy roast potatoes are the perfect combination of crunchy and fluffy.
Provided by Laura
Categories Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Pre-heat oven to 425° F (215 degrees C).
- Peel and chop potatoes into 1" to 2" chunks.
- Fill a medium pot halfway with water and set it on medium heat. Add 1 tsp salt (reserving the rest) and baking soda to the water. Add the potato chunks to the pot. Boil for 6-8 minutes or until just slightly tender.
- Meanwhile, add olive oil, remaining salt, and pepper in a bowl big enough to hold the potato chunks.
- When the potatoes are done, drain and allow to sit in the pan for 1 minute to evaporate any remaining water.
- Add potatoes to the bowl with the olive oil mixture. Toss to coat. The surface of the chunks should break up slightly and become rough.
- Transfer potatoes to a baking sheet and spread out evenly. Do not crowd. Place the tray in the oven.
- Allow the potatoes to brown for around 20 minutes. Gently flip the potatoes over. Bake for an additional 10-20 minutes until they are golden on the outside.
- Remove from oven. Sprinkle with salt and rosemary, if desired. Serve immediately.
Nutrition Facts : Calories 461 kcal, Carbohydrate 77 g, Protein 9 g, Fat 14 g, SaturatedFat 2 g, Sodium 1903 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
CRUSHED NEW POTATOES
Crushed new potatoes with herbs make a wonderful side dish. They're boiled until they're soft and tender, then baked in the oven with all the seasonings until they're crunchy and crispy from the outside, but still have very creamy centres.
Provided by Diana
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they're cooked through and soft.
- Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.
- Lightly crush the potatoes with a fork or a potato masher, but make sure not to over do it as you don't want really flat pieces of potato all over your baking sheet.
- Using the excess olive oil on the baking tray, light brush the potatoes with the olive oil.
- Season with freshly ground black pepper, and sea salt.
- Sprinkle with either dried or fresh herbs and garlic.
- Bake in the oven for 10-15 more minutes at 200°C (392°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.
- Served Immediately.
Nutrition Facts : Calories 136 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 303 mg, Fiber 3 g, ServingSize 1 serving
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 SALT AND PEPPER POTATOES
These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.
Provided by Dan Kluger
Categories Potato Appetizer Side Fall Quick & Easy Egg Thyme Parsley Rosemary Thanksgiving
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
- Transfer to a bowl and serve.
SMASHED POTATOES
The best smashed potatoes: fluffy, creamy, and tender on the inside and shatteringly crunchy on the outside.
Provided by Stephanie
Categories Side Dish
Time 40m
Number Of Ingredients 2
Steps:
- Heat the oven to 450°F. Bring a large pot of water to a boil over high heat and salt generously. Add the baby potatoes and cook for 20 minutes, until soft.
- Drain in a colander and let dry completely, about 5 minutes. Drizzle the potatoes in oil and season with salt.
- Arrange the potatoes on a baking sheet, lightly brushed with oil and use a potato masher or the bottom of a heavy glass to press down on the potatoes until smashed to your desired potato preference, 1/2 - 1/4 inch thick. Thicker potatoes mean fluffier insides, thinner potatoes mean crispier potatoes.
- Bake until golden and crispy, about 20-25 minutes.
- Transfer to a platter and top with scallion oil, chili oil, and cilantro, if using, and enjoy!
Nutrition Facts : Calories 238 kcal, Carbohydrate 26.7 g, Protein 2.9 g, Fat 13.8 g, SaturatedFat 1.8 g, Cholesterol 0.01 mg, Sodium 10 mg, Fiber 4.1 g, Sugar 2 g, ServingSize 1 serving
CRUNCHY NEW POTATOES
A super easy way to prepare new baby potatoes from BBC Good Food. I could eat the entire pan myself!
Provided by Irmgard
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat the oven to 400 degrees F.
- Boil the potatoes for 10 minutes, 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 minutes until crispy.
Nutrition Facts : Calories 584.9, Fat 7.4, SaturatedFat 1.1, Sodium 41.3, Carbohydrate 119.1, Fiber 15.2, Sugar 5.4, Protein 13.8
ULTRA-CRISPY NEW POTATOES WITH GARLIC, HERBS, AND LEMON RECIPE
When I say crispy potatoes, I want potatoes crunchier than the best of french fries; a thick, craggy, crunchy crust that stays crunchy even after it's made its way through a couple circuits around the table. Here's how to get it right every time.
Provided by J. Kenji López-Alt
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Add parsley, chives, lemon zest, garlic, and olive oil to potatoes and toss to coat. Season to taste with salt and pepper. Serve immediately.
Nutrition Facts : Calories 283 kcal, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 274 mg, Sugar 3 g, Fat 10 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
CRISPY TWICE COOKED NEW POTATOES WITH GARLIC AIOLI
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender.
- Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli.
- When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden. Drain on paper towels and season with kosher salt.
- Remove the garlic from the pouch and squeeze out the flesh. Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Garnish with chives.
CRUNCHY NEW POTATOES WITH TOMATOEY BLACK BEANS
My recipe for the crunchiest new potatoes around. Smashing and roasting the new potatoes is my favourite way to enjoy these starchy superstars.
Provided by hugo
Categories Main Course Salad Side Dish
Time 1h10m
Number Of Ingredients 13
Steps:
- Pre-heat your oven to 200˚c.
- Place the new 2kg of new potatoes in a saucepan and cover with heavily salted water. Simmer the potatoes for 20 minutes until they are fork soft.
- Drain the potatoes and lay them on a large baking tray. Use a large spatula or potato masher to lightly squash the potatoes. You want to flatten to about half their original size but still retain some of their original shape.
- Once the potatoes are nice and squashed, cover them with 4 tablespoons of vegetable oil. Gently toss the potatoes in the oil so they are evenly coated. Place the potatoes in the oven and roast for 30- 35 minutes until the potatoes are crisp and golden brown.
- Whilst the potatoes are roasting heat 1 tablespoon of vegetable oil in a medium saucepan over a medium heat. Toss in the 2 diced onions and 6 cloves of diced garlic, fry for 2-3 minutes until the onion is soft and see-through.
- Tip in the 2 teaspoons of oregano, 2 teaspoons of paprika, 2 teaspoons of red pepper flakes, 2 tablespoons of tomato paste and 2 tablespoons of soy sauce. Stir the pan to combine the spices into the onion, then cook for a further minute.
- Add the 500g cooked black beans and 300ml of water into the pan. Bring the pan up to a boil and cook for 8-10 minutes until the bean broth has thickened into a rich sauce.
- Spread the tomatoey black beans over the base of a large serving platter. Layer the crispy smashed new potatoes over the top. Garnish the potatoes with the fine slices of red chilli and a good helping of chopped parsley.
Nutrition Facts : Calories 508 kcal, Carbohydrate 87 g, Protein 16 g, Fat 13 g, SaturatedFat 10 g, Sodium 414 mg, Fiber 17 g, Sugar 6 g, ServingSize 1 serving
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.
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AIR FRYER ROASTED CRISPY POTATOES - CHARMING-FOOD
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4.8/5 (9)Total Time 25 minsCategory Lunch, Side Dish, VeganCalories 112 per serving
- Preheat your air fryer to 200C/400F. In a small bowl, stir together the onion powder, garlic powder, chili powder, smoked paprika, thyme, rosemary, salt and pepper. Set aside.
- Place the potato cubes and oil into a large bowl and mix together until the cubes are fully coated. Sprinkle over the spice mix and stir again to ensure the mix is evenly distributed across the potatoes.
- Add the potato cubes into the air fryer and cook for 15-20 minutes until golden brown and crispy. Serve immediately and enjoy!
CRISPY NEW POTATOES WITH OREGANO AND GARLIC RECIPE | …
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3.5/5 (21)Total Time 1 hrServings 4Calories 324 per serving
- Bring potatoes and salted water to cover to a boil in a large saucepan over high; cook until tender, about 10 minutes. Drain. Spread potatoes on a rimmed baking sheet, and cool about 10 minutes.
- Meanwhile, place garlic and ¼ cup of the olive oil in a large high-sided skillet over medium, and cook, stirring often, until garlic begins to sizzle and brown on all sides, about 5 minutes. Remove garlic, and, if desired, reserve and serve with potatoes. Remove and reserve about half of the garlic oil in skillet.
- Heat remaining garlic oil in skillet over medium; add potatoes, in 2 batches, and cook until golden and crispy, about 5 minutes per side. Transfer to a platter, and repeat with remaining potatoes, adding reserved garlic oil as needed. Sprinkle potatoes with ½ teaspoon of the salt.
- Whisk together sherry vinegar, mustard, sugar, pepper, and remaining 1 teaspoon salt in a small bowl. Whisk in remaining ¼ cup olive oil. Drizzle potatoes with vinaigrette, and sprinkle with oregano.
CRISPY CURRIED NEW POTATOES RECIPE - CHOWHOUND
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4.5/5 (16)Total Time 50 minsCategory Side Dish, Weeknight DinnerCalories 306 per serving
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CRISPY PARMESAN POTATOES - CRAVING HOME COOKED
From cravinghomecooked.com
4.5/5 (2)Total Time 50 minsCategory Side DishCalories 328 per serving
- Mix Seasoning: Mix the parmesan, breadcrumbs, garlic powder, poultry seasoning, salt, and pepper in a bowl.
- Coat Potatoes: Spread the oil evenly over the bottom of a 9x13" pan. Sprinkle the parmesan mixture over the oil. Arrange the potatoes, cut side down, over the parmesan mixture in an even layer.
- Bake & Make Dip: Bake for 30-40 minutes or until the potatoes are fork tender and the cheese is bubbly and browned. In the meantime, mix the dip ingredients together and let it sit in the fridge.
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