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.
PARMESAN-CRUSTED POTATOES
Tender roasted potatoes get an extra boost of flavor and crunch, thanks to a crispy layer of golden Parmesan. We added a simple stir-together paprika aioli for dipping, but these flavorful little nuggets are equally delicious on their own. Serve them as a fun appetizer or as a side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
- For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
- For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
- Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
- Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.
CRISS-CROSS POTATOES
These yummy potatoes came from a long-ago cookbook and they've always been a big hit whenever I've made them. They go well with any type of meat dish, and you can even load them up with toppings if you so desire.
Provided by Ellen Bales
Categories Vegetables
Time 1h25m
Number Of Ingredients 5
Steps:
- 1. Wash potatoes and cut in half lengthwise. Dry with paper towel.
- 2. Score the cut surface of each potato half with a sharp knife in a criss-cross pattern, about 1/8" deep.
- 3. Place potatoes on a baking sheet and lavishly spread butter on top of each. Salt and pepper to taste.
- 4. Bake in a 350-degree oven for 1 hour. Sprinkle potatoes with paprika if desired and bake 15 minutes more.
- 5. We like this with chicken fried steak or Swiss steak. Serve with butter and sour cream.
CRISS CROSS POTATOES
A quick, easy and delicious way to prepare potatoes. If I'm feeling particularly calorie conscious (which doesn't happen as often as it should). I score the potatoes, spray with Pam and place sprayed side down on the non stick cookie sheet.) Either way, they're delicious.
Provided by Canadian Jane
Categories Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the potatoes and cut in half lengthwise.
- Make diagonal slashes about 1/8 inch deep in cut side of potatoes, forming a crisscross pattern.
- Brush cut surface with melted butter. Season with salt and pepper. Arrange in a baking dish. Bake at 350°F for 1 hour.
- Brush with a little more butter and sprinkle with paprika. Continue baking 15 minutes more. Serve plain or with sour cream and chives.
EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES
These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.
Provided by J. Kenji López-Alt
Categories dinner, vegetables
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
- Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
- Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
- Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
- Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
- Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.
CRISS CROSS POTATOES
Number Of Ingredients 4
Steps:
- Scrub potatoes and cut in half lengthwise. Make diagonal slits, about 1/4 inch deep in cut surface of potato, forming crisscross pattern. Brush cut surfaces with butter. Season with salt. Place in shallow pan and bake at 400°F for 40 minutes. Sprinkle with paprika. Bake 10 more minutes or until potato is soft.
Nutrition Facts : Nutritional Facts Serves
More about "crisscross roasted potatoes recipes"
NO-FAIL (3 INGREDIENT) ROASTED POTATOES - THE RECIPE REBEL
From thereciperebel.com
4.7/5 (20)Total Time 45 minsCategory Side DishCalories 95 per serving
- Preheat oven to 400 degrees F. While oven is preheating, place ¼ cup of butter on a large pan or cookie sheet (as long as it has sides). Place in the oven to allow the butter to melt.
- When the butter is melted, remove pan from the oven and sprinkle your seasonings over the butter. When I'm in a hurry, I will just do seasoning salt, but you can do whatever your family enjoys.
- Place potatoes cut side down on the butter. Using a pastry brush, brush some of the excess butter onto the backs of the potatoes so they get crispy and flavorful as well.
- Bake 30-40 minutes, depending on the size of your potatoes. You can always check the doneness of a potato but poking it with a sharp knife. If the knife comes out easily without resistance, your potatoes are done. Cool for a full 5 minutes before removing from the pan.
EXPLOIT THE HASHTAG: REMARKABLY EASY CRISSCROSS POTATOES
From thewellseasonedmom.com
Reviews 8Category Side DishServings 6Estimated Reading Time 2 mins
- Preheat oven to 375 degrees for convection or 400 degrees for standard. Put oil and butter in 11 x 17 casserole pan and place in oven to melt butter.
- Wash and dry potatoes. Cut each in half. Cut lines in each potato in a hashtag pattern (crisscross).
- Remove hot casserole dish from oven. Sprinkle a liberal amount of kosher salt across the bottom of the casserole pan and place potatoes, cut side down, in pan. Drizzle a bit of the oil - butter mix over the top of the potatoes and salt well.
- Place potatoes in oven until cooked through, soft and well browned, about an hour, depending on the size of the potatoes.
CRISS-CROSS POTATOES | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Servings 4-8
THE BEST CRISPY ROAST POTATOES EVER RECIPE - SERIOUS EATS
From seriouseats.com
OVEN ROASTED POTATOES {EASY AND CRISPY!} – WELLPLATED.COM
From wellplated.com
PERFECT ROASTED POTATOES RECIPE - COOKIE AND KATE
From cookieandkate.com
TIKTOK PARMESAN-CRUSTED ROASTED POTATOES RECIPE
ROASTED RED POTATOES - AMANDA'S COOKIN' - VEGETABLES
From amandascookin.com
CHEESY CRISS-CROSS ROAST POTATOES | RECIPE CLOUD APP
From recipecloudapp.com
CRISSCROSS ROASTED POTATOES RECIPE - YOUTUBE
HOW TO MAKE CRISPY POTATOES - ALLRECIPES
From allrecipes.com
CHEESY CRISS-CROSS ROAST POTATOES | RECIPE | ROASTED POTATO RECIPES ...
From pinterest.com.au
ROASTED GARLIC BUTTER PARMESAN POTATOES - EATWELL101
From eatwell101.com
CHEESY CRISS-CROSS ROAST POTATOES RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
24 BEST SWEET POTATO RECIPES - TASTING TABLE
From tastingtable.com
THE BEST CRISPY ROASTED POTATOES WITH PARMESAN AND GARLIC
From andreasnotebook.com
RACK OF LAMB WITH NEW GARLIC AND NEW POTATOES — A HONEY & CO …
From ft.com
ROASTED POTATOES - ONCE UPON A CHEF
From onceuponachef.com
ROASTED GARLIC SAUTéED SQUASH – PALATABLE PASTIME PALATABLE …
From palatablepastime.com
OVEN BAKED CRISS - CROSS POTATOES - RECIPE - COOKS.COM
From cooks.com
#time-to-make #course #main-ingredient #preparation #low-protein #side-dishes #potatoes #vegetables #dietary #low-in-something #4-hours-or-less
You'll also love