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
SIMPLE SALT & PEPPER ROASTED POTATOES
These simple roasted potatoes are a great Paleo, Whole 30 and Vegan side dish.
Provided by Katie
Time 43m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Wash potatoes and cut in half.
- In a large bowl, coat potatoes in avocado oil.
- Add salt and pepper, mix.
- Spread out potatoes on a parchment lined baking sheet.
- Bake in the oven at 375 degrees for 30 minutes.
- Optional: Broil on high for 8 minutes
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.
CRISPY POTATOES WITH ROASTED PEPPER SAUCE
Steps:
- In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely.
- In a large pan add the olive oil and heat over medium-high heat. When the oil begins to swirl, add the potatoes, season with salt and leave alone to allow a crust to form, about 5 minutes. Once a crust forms on the bottom give the potatoes a toss or flip them with a spatula and allow them to crisp on the other side, about 2 to 3 minutes more. Remove the potatoes to a serving bowl with a slotted spoon. Serve drizzled with Roasted Red Pepper Sauce.
- Preheat the oven to 400 degrees F.
- Put the bell peppers, onion, garlic, and peppercorns on a baking sheet. Drizzle with olive oil and season with a healthy pinch of salt. Mix with your hands to fully coat the vegetables, and arrange the bell peppers, skin side up, so that the garlic and peppercorns can hide under the cavity of the bell pepper halves. Roast until the skin of the peppers begins to blacken and pucker, about 25 to 30 minutes. Remove from the oven and immediately put all of the ingredients and residue from the baking sheet into a bowl, and quickly cover tightly with plastic wrap. Let the peppers steam for about 5 minutes. Remove the pepper halves and, using your fingers, remove their skin by gently ripping and pulling it off, and return the peeled peppers to the bowl.
- Add the mixture to a blender along with the chili sauce. Pulse lightly until almost smooth, but still having a slight texture. Season, to taste, with salt and pour it into a small bowl.
SALT & PEPPER ROASTED POTATOES WITH A PANCETTA SAUCE
A simple roasted potato tossed with pancetta, onion and garlic, but this is really good and "just a bit different," And yes ... pepper is the key and this is so very easy. You could easily substitute bacon vs pancetta for this, but pancetta can be bought these days at most grocery store delis, and just a few pieces is all you need. A quick saute of the pancetta, onion, and garlic and you have an amazing sauce to toss the potatoes in. One note ... using kosher salt or something similar such as a good sea salt and plenty of fresh ground black pepper really does make a difference in this dish. I prefer to use baby white potatoes for this if possible. Fingerlings would also work or even baby reds - but small whites work best.
Provided by SarasotaCook
Categories Pork
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Potatoes -- Toss the potatoes with the olive oil and lay flat on a cookie sheet lined with parchment paper for easy clean up, or just right on the cookie sheet, and season well with salt and pepper. Make sure that they are well covered with salt and pepper. Bake on the middle shelf at 450 degrees until fork tender. Depending on the size, it will take 30-50 minutes. Once fork tender; remove and and cover as you make the sauce.
- Pancetta Sauce -- Add the olive oil to a small saute pan on medium high heat. Add the garlic, onion and pancetta and saute until the onion is tender and the pancetta is golden brown and crisp, about 5-7 minutes. The pancetta will give off enough drippings so 1/2 teaspoon olive oil should be plenty. Once the pancetta is crisp, add in the butter and parsley. You can add more butter if desired, that is more of a personal preference.
- Finish -- Add the potatoes to a serving platter and drizzle the pancetta sauce over the potatoes. ENJOY!
Nutrition Facts : Calories 409.6, Fat 6, SaturatedFat 2.7, Cholesterol 9.5, Sodium 1441.7, Carbohydrate 83.4, Fiber 8.4, Sugar 3.9, Protein 7.8
CRISPY SALT & PEPPER ROASTIES
Feed a crowd with these irresistibly crunchy roast potatoes, crisped to perfection with flour
Provided by Good Food team
Categories Dinner, Side dish
Time 1h35m
Number Of Ingredients 6
Steps:
- Cut the potatoes into halves, quarters, or eighths if really large - you want to end up with even-sized 5cm pieces. Put the potatoes in a large pan of salted water. Bring to the boil, then simmer for 8-10 mins, until the outsides start to soften. To check, try scraping a potato with a fork - it should be easy to make a mark but you shouldn't be able to slide it into the flesh. Drain really well, then shake in the pan to rough the potatoes up a bit. Add the goose fat and toss until coated. Chill until roasting. The potatoes will keep in the fridge for 3 days.
- Heat oven to 180C/160C fan/gas 4. Toss the potatoes with the flour, salt and crushed peppercorns (see below).
- Place the oil in a roasting tin large enough to hold all the potatoes in one layer and heat in the oven for 5 mins. Quickly tip the potatoes in and return to the oven. Cook for 30 mins, turning once. When the turkey comes out of the oven, increase the heat to 200C/180C fan/gas 6. Cook for 30-40 mins more or until crisp all over (you can do this while the turkey is resting). Sprinkle with salt to serve.
Nutrition Facts : Calories 360 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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- In a pot of boiling water add the 1 TB of table salt, followed by the potatoes. Cook these until they are just soft enough for a fork to go through. Not so much that they break up when doing so. Drain and shake in a colander to give a more textured potato.
- Meanwhile, heat the oven to 200C. In a high ridged pan add the oil. Place this in the oven to heat the oil. I usually wait until the potatoes are boiled to do this, as I don’t want to risk the oil getting too hot.
- In a boil, toss the potatoes with the pepper to coat. When the oil has a shimmer to it, carefully pour the potatoes into the pan. Use a spoon to coat the potatoes in the oil. Return to the oven.
- Roast the potatoes for between 30-45 min, tossing every 15min. Although, if the potatoes are sticking to the pan leave them a few minutes longer. They should not struggle to be released.
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