Oven Crisped Potatoes Food

OVEN-CRISPED POTATO CAKES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Coat baking sheet with cooking spray.
• Put potatoes and onion on a clean towel. Roll up towel and squeeze out as much liquid as possible. Transfer mixture to a large bowl.
• Stir flour, salt, and black pepper into potato mixture; mix well.
• Stir egg and 2 teaspoons canola oil into potato mixture until combined.
• Heat remaining 2 tablespoons oil in a large non-stick skillet over medium-high heat.
• Scoop up potato mixture with a 1/4-cup measuring cup and drop into hot oil. Flatten into patties with a spatula. Cook patties until golden brown, 2 to 3 minutes on each side.
• Transfer cakes to prepared baking sheet. Bake in preheated oven until cakes are browned and crisp, 12 to 15 minutes.

OVEN-FRIED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
• Transfer potatoes to a serving dish and serve immediately.

CRISPY OVEN FRIED POTATOES

Steps:

• Cut potatoes lengthwise into four wedges. Place Skin side down in a baking pan. Combine remaining ingredients into a bowl and brush onto potatoes.
• Bake at 375 for 1 hour, brushing with oil and cheese mixer every 15 minutes.
• Turn potatoes over for the last 15 minutes of baking.

OVEN-CRISPED POTATOES

Steps:

• Arrange potatoes in an ungreased 1-1/2-qt. baking dish. Combine butter, onion and pepper; pour over potatoes. Bake, uncovered, at 425° for 1 hour or until potatoes are tender.

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

OVEN POTATOES

Steps:

• Preheat oven to 375 degrees.
• Slice potatoes into 1" cubes and place on a baking sheet (preferrably with sides to avoid losing any).
• Drizzle olive oil over the top of the potatoes.
• Sprinkle salt, pepper, basil, thyme and oregano over the top of the potatoes and oil.
• Using your hands mix the oil, spices and potatoes together until evenly coated.
• Make sure that potatoes are in one layer on the pan.
• Place in the oven and bake for 45 minutes.
• At this point take a spatula and move them around in the pan.
• Bake for an additional 15 to 20 minutes.
• If desired, sprinkle a little more salt on them when they are first out of the oven.

CRISPY OVEN-FRIED POTATOES

Steps:

• Gather the ingredients. Position the rack in the lower part of the oven. Preheat the oven to 450 F.
• Combine the oil and butter in a large, rimmed baking pan . Place the pan in the oven until the butter has melted.
• Peel the potatoes and cut them into 1-inch cubes or small wedges.
• Peel the onion and cut it in half. Cut each half into 4 chunks.
• Mince the garlic.
• Arrange the potatoes, onion chunks, and garlic in the pan, and stir lightly to coat with the butter and oil.
• Roast the potatoes in the preheated oven for about 1 hour, or until golden brown and crispy. Stir occasionally.
• Sprinkle with salt and pepper as desired.
• Toss the potatoes with the minced parsley just before serving. Serve as a side with your choice of protein and enjoy.

CRISPIEST EVER POTATOES

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.

THE BEST CRISPY ROAST POTATOES YOU'LL EVER MAKE

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.

CRISPY OVEN POTATOES

Steps:

• Preheat oven to 400 F, Spray a cookie sheet with lite Olive oil or other veggie oil.
• In a large bowl combine oil, salt, pepper, garlic and rosemary.
• Mix well Add potatoes and toss gently to coat the potatoes.
• Arrange a single layer of potatoes overlapping slightly in a circle in the center of the cookie sheet apprx.
• a 9" circle.
• Continue layering with the remaining potatoes, fanning them slightly and forming concentric circles (keep the same center but diminish the size of each circle).
• Bake until potatoes are lightly browned and tender (about 45 minutes).
• Use a flat spatula to remove potatoes from cookie sheet and slide onto a serving platter.
• Fan potatoes slightly.
• Garnish with Fresh Rosemary sprigs.

OVEN CRISPED POTATOES

Steps:

• Pre-heat oven to 400°F.
• Peel cooked potatoes and dice into 1-inch cubes.
• Place in a oblong baking dish coated with non-stick cooking spray. Sprinkle with green onion, Italian herbs, salt and pepper. Mix gently with fork to distribute ingredients.
• Pour broth over potatoes and sprinkle with paprika.
• Bake on upper shelf of oven. Stir every 15 minutes until browned, about 45 minutes. NOTE: Add more broth if potatoes start to dry out too fast. (but don't get them TOO wet).
• Place under broiler to complete browning. Garnish with parsley or basil and serve.

OVEN CHIPPED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Layer potato slices in 13x9x2 inch baking dish lightly sprayed with oil.
• Melt butter in small saucepan and stir in grated onion, salt and pepper.
• Pour over potatoes and bake for about 45 minutes or until tender when pierced with fork.
• Sprinkle with parsley, thyme and cheese and bake for an additional 15 minutes or until cheese is melted.

CRISPY SMASHED POTATOES

Steps:

• Preheat oven to 400F/200C, and line a baking sheet with parchment paper.
• Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, 20 mins. Drain and transfer to the baking sheet.
• Smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.
• Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Or serve with dipping sauce of choice.