Oven Baked Garlic Herb Potato Chips Food

THE BEST OVEN CHIPS WITH GARLIC AND HERBS

Steps:

• Preheat the oven to 180c/190c gas/fan. Cut the potatoes into large chips, there is no need to peel them. Once cut place them into a large pan of water and bring to the boil for approximately 10 minutes. Remove when soft, but do not allow them to break up. While they are heating place the butter close to the hob to allow it to melt.
• Drain the chips and place In a large mixing bowl. cover with the butter and then sprinkle the Garlic Salt, Garlic Granules and thyme all over them. I toss them several times between the pan and the bowl to cover as much as possible.
• Place the chips evenly on a baking tray and place is the oven.
• Tip: While cooking I also place peeled cloves of garlic on the baking tray which is a lovely compliment to the chips - Enjoy!

HOMEMADE POTATO CHIPS

Steps:

• Preheat your GAS oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, mix together the potato slices (2 cups) and olive oil (1 tablespoon). Mix well so every surface of every slice of potato is covered evenly- you may want to use your hands for this, since the sliced potatoes may stick together.
• Place the sliced potatoes on the prepared baking sheet, making sure they don't overlap (but they can touch a little on the edges). Sprinkle them evenly with the kosher salt (1 teaspoon) and any other spices you want to use. Bake in the top half of the oven for 15-20 minutes, until golden brown. Turn OFF the oven and allow to sit in oven while it cools off 15-30 minutes (ONLY do this with a gas oven. See notes for electric. This is optional if you're in a hurry, but highly recommended, as it will make the potatoes crispier. Keep an eye on them though- the residual heat can quickly burn them if you aren't careful!).
• Serve potato chips plain or with your favorite dipping sauce.

GARLIC "FRIES"

Steps:

• Preheat the oven to 450 degrees F.
• Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
• Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
• Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately.

RIDICULOUSLY EASY OVEN POTATO WEDGES

Steps:

• Preheat oven to 375 degrees F.
• Dice, cube or chop the peeled potatoes into whatever shape you feel like making them.
• Rinse then thoroughly in cold water, drain well and transfer to a large bowl.
• Add oil and toss the potatoes around so they are evenly coated.
• Add all of the spices and the cheese and toss so they are evenly coated.
• Place on a baking pan in one layer (preferably lined) and bake for around 30-40 minutes, depending on person preference of potato texture.
• Suggestions! It's really really handy to line the pan before you bake them, or else you will have a sticky baked on mess on your pans that takes an awful lot of elbow grease to get rid of. You could add lemon juice to the potatoes to give them an extra fresh taste.

BAKED POTATO CHIPS

Steps:

• Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
• Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

CRISPY BAKED CHICKEN THIGHS WITH GARLIC HERB BUTTER SAUCE

Steps:

• Preheat oven to 425 degrees.
• Pat the chicken thighs dry with a paper towel and season liberally with salt and pepper.
• Heat the oil in a large skillet over medium high heat.
• Place the chicken thighs in the pan skin side down working in batches, if necessary. (don't crowd the pan or the chicken skin will not get crispy, it will just steam in the pan.)
• Cook the chicken thighs skin side down for approximately 4-5 minutes or until the skin is golden brown and crispy. The chicken will release easily from the pan when ready to flip.
• Flip the chicken over and cook for 4-5 minutes. Transfer the chicken to a plate or platter and add the butter to the pan. Cook the butter until melted.
• Stir in the garlic and herbs. Cook for 1 minute.
• Add the stock to the pan. Using a wooden spoon, scrape the brown bits off the bottom of the pan and stir to combine.
• Return the chicken to the pan, skin side up, and transfer to the oven.
• Bake the chicken thighs in the oven for 25 minutes or until an instant read thermometer reads 165 degrees and the skin is golden brown.
• Remove the chicken from the oven and rest for 5-10 minutes.
• Serve the chicken with the pan sauce immediately and garnish with fresh snipped herbs, if desired.

GARLIC AND HERB ROASTED POTATOES AND SQUASH

Steps:

• Preheat the oven to 425F.
• Cover the bottom of a large baking sheet with aluminum foil.
• Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
• Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
• Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
• The veggies should be tender on the inside and caramelized in places on the outside.
• Adjust seasoning to taste.
• Serve immediately.

OVEN-BAKED POTATO WEDGES RECIPE

Steps:

• Place 1 oven rack in the top third of the oven. Preheat the oven to 425 F.
• Place the potato wedges on a rimmed baking sheet. Drizzle with oil and toss well until lightly coated. Arrange the potatoes in a single layer.
• Bake for 25 minutes or until the tops of the potatoes are golden. Remove the pan from the oven. Turn the potatoes over with a spatula. Return to oven and bake for 5 to 10 minutes more, or until golden and crisp. (Watch carefully, the potatoes may bake unevenly.)
• Remove the potatoes from the oven, toss with salt to taste, and serve right away.