THE BEST CRISPY ROAST POTATOES EVER RECIPE
Steps:
- Adjust oven rack to center position and preheat oven to 450°F (230°C) (or 400°F (200°C) if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
Nutrition Facts : Calories 289 kcal, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 977 mg, Sugar 3 g, Fat 9 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 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.
MY SUPER FAST CRISPY POTATOES
Cooking for one is more difficult than cooking for a crowd. Sometimes you want something savory but don't have time to make it. This recipe can be modified to serve as many people as you want and tastes as if you've spent hours preparing it! Substitute any potato you want, btw. Just make sure their skin is thin enough to crisp.
Provided by kate09
Categories Lunch/Snacks
Time 10m
Yield 1 potato, 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven on Broil.
- Scrub potato, do not peel. Pierce a few times with fork.
- Microwave on high for 4-6 minutes until just tender. This greatly depends on your microwave and the size of the potato so you may want to check at least the first time you do this.
- Let cool enough so you can touch it and slice about 1/4-1/2 inch thick.
- Line cookie sheet with foil and spray with cooking spray.
- Lay out potato slices and sprinkle liberally with the suggested spices. I find that this mix works best.
- Place under broiler for about 5 minutes or until the skin is crispy and tops are getting brown.
Nutrition Facts : Calories 153.4, Fat 0.3, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 33.9, Fiber 3.6, Sugar 2.1, Protein 4
PERFECT CRISPY POTATOES
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.
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
PERFECT CRISPY POTATOES (RECIPE COURTESY MELISSA D'ARABIAN)
Make and share this Perfect Crispy Potatoes (Recipe Courtesy Melissa D'arabian) recipe from Food.com.
Provided by ilovecookingsomuch
Categories Low Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.
More about "my super fast crispy potatoes food"
THE BEST CRISPY ROAST POTATOES - NICKY'S KITCHEN …
From kitchensanctuary.com
ROASTED POTATOES: CRISP, FLUFFY, AND POTATO-Y · I AM A …
From iamafoodblog.com
EXTRA CRISPY ROASTED POTATOES - JUST A TASTE
From justataste.com
CRISPY SMASHED POTATOES RECIPE - COOKIE AND KATE
From cookieandkate.com
THE BEST QUICK AND CRISPY ROASTED POTATO RECIPE | FOODAL
From foodal.com
ULTRA-CRISPY ROAST POTATOES RECIPE - SERIOUS EATS
From seriouseats.com
QUICK ROASTED POTATOES - READY IN 20 MINUTES! - THE …
From thepetitecook.com
SUPER CRISPY ROASTED BREAKFAST POTATOES - SHE EATS
From sheeats.ca
5 SECRETS FOR THE CRISPIEST SKILLET POTATOES EVER - EATINGWELL
From eatingwell.com
- Choose the proper potato. "Different types of potatoes produce different results. Russets will be the crispiest on the outside and have fluffy centers, while more waxy potatoes like red and yellow will get less crispy on the outside and be more creamy in the center," explains Carolyn Malcoun, senior food features editor for EatingWell.
- Boil 'em up, then dry them off. If you have time, Malcoun recommends following the lead of EatingWell's Crispy Oven-Baked Fries. After "a lot of testing," she says, the Test Kitchen perfected this step that makes your potato recipe "slightly more complicated, but they are SO CRISPY!"
- Preheat the pan. Preheating the pan on the stovetop works just fine since that's where we'll be cooking the potatoes. (Psst ... feel free to multitask and get this going as you get those potato pieces boiling in another pot.)
- Use enough oil. Styles suggests using about ¼ inch of oil in the bottom of the skillet for the best flavor and texture. The potatoes won't absorb all of this, of course, and keep in mind that fat helps with the absorption of certain important nutrients, including vitamins A, D, E and K if those happen to be part of the rest of your meal.
- Don't flip too soon. "One of the biggest mistakes people make when cooking in general—and this applies to roasting potatoes—is trying to flip before they're ready.
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
5/5 (158)Total Time 1 hr 10 minsCategory SidesCalories 85 per serving
OUR FAVORITE CRISPY ROASTED POTATOES - INSPIRED TASTE
From inspiredtaste.net
TRULY CRUNCHY ROAST POTATOES | RECIPETIN EATS
From recipetineats.com
CRISPY POTATO RECIPES FOR MORNING, NOON AND NIGHT
From washingtonpost.com
HOW TO MAKE CRISPY POTATOES - ALLRECIPES
From allrecipes.com
HOW TO MAKE CRISPY POTATOES ACCORDING TO TIKTOKER JEREMY SCHECK
From tasteofhome.com
HOW TO MAKE YOUR POTATOES CRISPY - BON APPéTIT
From bonappetit.com
HOW TO MAKE THE CRISPIEST, CRUNCHIEST ROAST POTATOES YOU’VE ... - SBS
From sbs.com.au
CRISPY AIR FRYER POTATOES - HOUSE OF NASH EATS
From houseofnasheats.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