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.
ULTRA-CRISPY ROAST POTATOES RECIPE
These potatoes are parboiled, then tossed roughly in a bowl with a metal spoon until their surfaces are roughed and scratched up. All those microscopic nooks and crannies make for an extra-crunchy exterior.
Provided by J. Kenji López-Alt
Categories Side Dish Sides Ingredient
Time 55m
Yield 10
Number Of Ingredients 6
Steps:
- Adjust oven racks to lower and upper positions and preheat oven to 500°F (260°C). Place potatoes in a large saucepot and cover with cold water by 1 inch. Add 2 tablespoons (28g) salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl.
Nutrition Facts : Calories 245 kcal, Carbohydrate 44 g, Cholesterol 5 mg, Fiber 5 g, Protein 5 g, SaturatedFat 2 g, Sodium 343 mg, Sugar 2 g, Fat 5 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
ULTRA-CRISPY ROAST POTATOES RECIPE - (4.5/5)
Provided by á-47357
Number Of Ingredients 6
Steps:
- Adjust oven racks to lower and upper position and preheat oven to 500°F. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl. Add fat to bowl with potatoes. Season with pepper and more salt to taste then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes. Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes. Discard thyme sprigs, and serve.
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
CRISPY SMASHED ROASTED POTATOES
Oh my! Moist, cooked tender potatoes on the inside with sizzling crisp edges on the outside. Easy, easy...great for entertaining or just a weeknight meal! Another great one from Fine Cooking magazine.
Provided by lisar
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put the potatoes in a large saucepan or Dutch oven (preferably in one layer) and cover with at least 1 inch of water. Add 2 teaspoons of Kosher salt to the water. Bring the water to a boil over high heat, reduce heat to a good simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wooden skewer. Make sure they are cooked through but don't overcook. The total cooking time will be 30 to 35 minutes.
- While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
- Fold another dishtowel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don't worry if some break apart a bit; you can still use them.
- Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil. Transfer the flatten potatoes carefully to the baking sheet and let them cool completely at room temperature.
- If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue on with roasting directions.
- Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat oven to 450 degrees. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees. Sprinkle the potatoes with about ¾ teaspoon of salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes if using convection, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs half way through cooking. Serve hot.
- *Make Ahead Tip: Do the busy work-boiling and flattening the potatoes-up to 8 hours ahead. Let the potatoes cool completely, and store them on the pan, lightly covered in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
CRISP TWICE-ROASTED POTATOES
This is my new favorite way of doing potatoes. I've tried different kinds but have found the red-skinned potato to work best. The recipe is from A New Way To Cook by Sally Schneider.
Provided by oliveoil
Categories Potato
Time 1h55m
Yield 2 potatoes, 1 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees.
- Pierce the potatoes in several places and place on a baking sheet and roast until very tender, about 1 hour.
- While the potatoes are still hot,smash them lightly, one by one, with the bottom of a glass until they are about 1/2-inch thick.
- Lightly brush the top with olive oil and put back into the oven to roast again for about 45 minutes.
- Flip occasionally and brush the other side with olive oil.
- When they are brown and crisp, remove from the oven and sprinkle with salt and pepper and serve.
- If you would like to do this ahead of time, you can roast the small potatoes and lightly smash them, then let them cool to room temperature.
- They can now be refrigerated or frozen.
- If you freeze them, thaw slightly and then continue with the second baking in the oven as directed.
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