OVEN BAKED CRISPY POTATO ROUNDS
oven baked crispy potato rounds
Provided by Joy Shull
Categories Main Dish
Time 50m
Number Of Ingredients 8
Steps:
- Cut russet potatoes into thin slices (see pictures for size)
- Cover a large baking sheet with parchment paper, cut to fit the size of the pan
- Place potato slices on the parchment paper
- Using a rubber brush, spread a thin layer of olive oil over both sides of the potato slices
- Combine salt, pepper, garlic powder, onion powder, cumin, and chili powder in a small cup or bowl
- sprinkle mixture evenly over potatoes, flipping potatoes, to cover both sides
- Bake at 450 degrees for 25-35 minutes, flipping halfway through, until crispy
- Serve with ketchup and enjoy!
Nutrition Facts : Calories 204 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 4 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 564 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CRISPY ROASTED POTATOES
As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!
Provided by Lindsay W
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 36.5 g, Fat 8.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 195.2 mg, Sugar 2.4 g
SIDE ESSENTIALS: CRISPY, CREAMY POTATO ROUNDS
These taters are simple to put together, and are a wonderful change from the same ole', same ole' baked, mashed, or scalloped potato dishes that you see adorning dinner tables across the country. This method is a variation of recipe that I saw on a cooking show several years ago. At the time, I never bothered to write it...
Provided by Andy Anderson !
Categories Potatoes
Time 1h
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. For this recipe, you will need a metal baking dish... not glass. Since you will be adding liquid to the hot dish, there is a chance that the glass will shatter.
- 3. If you wish to make the recipe vegan, then substitute grapeseed oil for the butter, and use veggie stock, in place of the chicken stock. If you wish to go crazy, then use half butter, and half duck fat.
- 4. Gather your Ingredients (mise en place).
- 5. Place a rack in the upper-middle position, and preheat the oven to 450f (230c).
- 6. Chef's Note: The normal cooking temp for a recipe like this is 500f (260c), but I found that it was difficult to control the browning process; plus, it has a tendency to smoke up the oven. I then dropped the temperature to 475f (245c), but it was still too hot. I finally, settled on 450f (230c), and adjusted the cooking times accordingly.
- 7. Place the melted butter into a mixing bowl, and then add a bit of salt & pepper.
- 8. Chef's Note: I do not usually measure the spices; I just add what I think are the right amounts.
- 9. Chef's Note: You could try other spices, such as: Thyme, Rosemary, Oregano, etc.
- 10. Scrub the potatoes, and cut them into rounds, about 1-inch (2.5cm) thick.
- 11. Add the potatoes to the butter, and toss.
- 12. Lay the potatoes in the baking dish.
- 13. Place into the oven, and bake for 20 minutes.
- 14. Remove from the oven, flip them over, and bake for an additional 20 minutes.
- 15. Remove from the oven, flip them over, add the chicken stock, and smashed garlic, and then bake until the chicken stock is reduced by 75 percent, about 10 - 12 minutes.
- 16. PLATE/PRESENT
- 17. Remove from the oven, baste with the remaining sauce, and serve with the sour cream. Enjoy.
- 18. Keep the faith, and keep cooking.
PARMESAN POTATO ROUNDS
Everybody just loves these potatoes, and they're so quick and easy to prepare. I often put this in the oven while I'm preparing the main dish.
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Pour butter into a 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. In a plastic bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour mixture. Place potatoes in a single layer over the butter. Bake at 375° for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake 30 minutes more or until tender.
Nutrition Facts :
EASY BAKED PARMESAN POTATO ROUNDS
Steps:
- Pre heat oven to 375°, line a large cookie sheet or two with parchment paper.
- Peel and slice potatoes into thick slices, then place slices in a large bowl of cold water, let sit for 20 minutes. Then drain well and towel dry.
- On a small plate whisk together the flour, parmesan cheese, parsley and salt.
- Brush one side of the potato slices with olive oil and then coat in parmesan cheese mixture place on prepared cookie sheet coating side down.
- Brush top side of slices with olive oil and sprinkle with remaining parmesan mixture. Spray or drizzle with a little extra olive oil.
- Bake in oven for approximately 25 minutes, the last 3-6 minutes place under the broiler if desired (for extra browning). Sprinkle with a little salt and serve immediately. Enjoy.
- **I serve mine with some mayo and chopped fresh parsley.
Nutrition Facts : Calories 290 kcal, Carbohydrate 41 g, Protein 11 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 451 mg, Fiber 8 g, ServingSize 1 serving
CRISPY POTATO BAKE
Steps:
- Pre-heat the oven to 375 degrees F. Grease a 9×9 baking dish.
- Slice the potatoes about as thin as you can. This is best done with a very sharp knife. As you're slicing, do your best to keep the potato together so that it can be arranged in the tray properly. Once sliced, neatly arrange the potatoes in the dish. You can split a couple of the potatoes up to best fit snug in the dish.
- Wedge the onion slices in between slices of the potatoes and sprinkle with the chopped rosemary.
- In a small bowl, melt the butter and mix in the olive oil, salt, and some freshly cracked black pepper. Brush ~1/3 of the butter mixture over top of the potatoes. Set the rest aside.
- Cover and bake for 45 minutes. Remove from the oven, brush with another 1/3 of the butter mixture and bake for an additional 45 minutes, uncovered. Watch it the last 15 minutes to make sure it isn't burning.
- Remove from the oven, brush with the remaining butter mixture and top with parsley/ chives and bacon bits. ENJOY!
BAKED SWEET POTATO SLICES
Soft and creamy on the inside with the spice of cinnamon and ginger on the outside, these baked sweet potato slices are a lightened up take on candied yams and a must for your holiday table.
Provided by Renee N Gardner
Categories Side Dishes
Time 40m
Number Of Ingredients 6
Steps:
- Move the oven rack to the top slot and preheat the oven to 375 degrees.
- Peel the sweet potatoes and slice into 1/4" thick rounds.
- Place the sweet potatoes on a small baking sheet, touching but not overlapping.
- In a small bowl or ramekin mix together the brown sugar, cinnamon, ginger, and salt.
- In separate bowl or ramekin melt the butter.
- Using a pastry brush, brush the tops each sweet potato with half of the butter then sprinkle with half of the spice mixture. Flip the potatoes over and repeat the steps, brushing them with the remaining butter and sprinkling them with the remaining spice mixture.
- Place the pan on the top rack of your preheated oven, roast for 10 minutes, flip, and roast for an additional 10 minutes.
- Turn the broiler on low** and continue to roast an additional 1-3 minutes on each side.
- Serve hot from the oven.
Nutrition Facts : Calories 148 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 110 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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
BAKED POTATO ROUNDS RECIPE
Steps:
- Preheat oven to 350.
- Begin by washing potatoes and slicing into thin rounds (about ¼" thick).
- Place potatoes in a pot filled with water and bring to a boil. Cook for 3-4 minutes. Drain and pat dry potatoes.
- Place foil on a baking pan and spray with cooking spray. Place potatoes on pan. Brush lightly with melted butter.
- Sprinkle on garlic salt, cheeses and crumbled bacon pieces.
- Bake for 16-18 minutes and serve with sour cream. ENJOY!
Nutrition Facts : Calories 266 kcal, Carbohydrate 23 g, Protein 10 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 273 mg, Sugar 2 g, TransFat 1 g, Fiber 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
CRISPY SALT AND PEPPER SMASHED POTATOES
Crispy salt and pepper smashed potatoes is the perfect mix of creamy mashed potatoes and crisp roast potatoes and makes an easy, delicious side dish.
Provided by Alida Ryder
Categories Side Dish Vegeterian
Time 1h10m
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot and fill with water. Season generously then place on high heat and boil until a sharp knife can easily be inserted into the potatoes
- In the meantime, pre-heat the oven to 230ºC/450°F.
- When the potatoes are cooked, drain and place them on a greased rimmed baking sheet. Gently push down on the potatoes with a potato masher or wooden spoon until they are flattened.
- Drizzle over the olive oil and season generously with salt and pepper, adding a sprig of thyme to each potato.
- Place in the oven and allow to roast for 30-40 minutes or until the potatoes are golden brown and crisp.
- Remove from the oven and serve.
Nutrition Facts : Calories 179 kcal, Carbohydrate 21 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 1180 mg, Fiber 4 g, ServingSize 1 serving
LOADED BAKED POTATO ROUNDS
I was trying to create an appetizer that could be served at my teenaged daughters birthday party that the kids would love but that would appear elegant enough for the adults to be interested as well. These are made with simple ingredients yet yield a sophisticated result. Feel free to get creative with the flavors. Try shredded white cheddar in place of mozzarella or thyme instead of the rosemary. Take it up another notch by topping the rounds with smoked fish. -Amanda Digges, South Windsor, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield about 4 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Toss together first 6 ingredients. Place potato rounds on greased 15x10x1-in. pans. Roast until tender, 12-15 minutes. , Mix the first 5 topping ingredients; spoon onto potato slices. Top with crumbled bacon. Transfer to serving platters. Serve immediately.
Nutrition Facts : Calories 39 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 92mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
ADDICTIVE ROASTED SWEET POTATO ROUNDS
These irresistible sweet potato rounds are crispy on the outside, creamy on the inside, and so easy to make using any oven!
Provided by Brie Norris
Categories Meatless Meals For Two
Time 30m
Number Of Ingredients 4
Steps:
- Preheat your oven to 425°F. If using a toaster oven, select the BAKE setting and adjust the cooking rack to the lowest placement. Lightly oil a roasting pan or baking sheet.
- Slice the sweet potato into 1/2-inch rounds.
- In a medium bowl combine the slices, oil, cinnamon, and salt. Toss well to coat.
- Arrange rounds in a single layer on your prepared pan.
- Bake sweet potato slices for 10 minutes. Carefully remove the hot pan and flip the rounds with a fork or spatula.
- Return to the oven and cook until the sweet potatoes are golden and caramelized about 8 to 10 minutes more.
- Serve rounds plain or with your favorite toppings.
Nutrition Facts : Calories 240 calories, Carbohydrate 47.5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4.8 grams fat, Fiber 7 grams fiber, Protein 2.6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 6 ounces, Sodium 52 milligrams sodium, Sugar 0.8 grams sugar
BAKED CRISPY PARMESAN POTATO ROUNDS
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Provided by The Kitchen Whisperer
Number Of Ingredients 9
Steps:
- Preheat oven to 450F.
- Place a large baking sheet (if you can fit 2 in, use 2 though it'll depend on how big your potatoes are) in the oven while it's heating up.
- In a medium saucepan over high heat, add potatoes and enough water to cover potatoes.
- Bring to a boil and add 1 teaspoon salt.
- Reduce the heat and simmer for 5 minutes. The edges should start to feel a tad soft but the insides will be firm.
- Drain the potatoes and dump into a large bowl.
- Add in the onions and gently stir.
- Drizzle the olive oil on top and using a rubber spatula, stir around to coat the potatoes and onions.
- In a small bowl mix together the remaining salt, pepper, paprika, garlic powder and 1/2 cup grated parmesan cheese.
- Sprinkle the seasoning on top and mix to coat all sides. You want to see almost a potato starch paste form.
- Carefully take the hot baking sheet out of the oven and place the potato slices in a single layer
- Bake for 20-25 minutes or until the bottoms of the potatoes turn golden brown.
- Using tongs or a metal spatula, flip the potatoes over (along with the onions) and bake for another 10-15 minutes or until golden brown and crispy.
- Remove from the oven plate.
- Garnish with shredded parmesan.
- Add additional salt if needed.
EASY, CRISPY PARMESAN POTATO ROUNDS
Parmesan Potato rounds bake up golden brown - crispy on the outside and fluffy on the inside. These crunchy, cheesy potatoes make a delicious side dish.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Line a baking sheet with parchment paper.
- In a shallow bowl, combine cheese, cornstarch, garlic powder, onion powder, paprika, salt, pepper. Set aside.
- Peel the potatoes, if desired.
- Slice potatoes about ¼ inch thick.
- Press each side of a potato slice into the cheese mixture.
- Place the slice of potato onto the prepared baking sheet, leaving a little bit of space between them.
- Repeat with remaining slices.
- Spray potatoes with cooking spray.
- Place in the oven and cook for 15 minutes.
- Flip the potatoes over, spray the second side with cooking spray, and continue to cook for another 20 mins.
- Remove from the oven.
- Serve with a side of sour cream.
- Enjoy!
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