Crusty New Potatoes Recipes

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.

Steps:

• Preheat oven to 400 degrees.
• Boil unpeeled potatoes until tender when pierced with a fork, approximately 20 minutes.
• Drain and peel.
• Melt butter and add seasoning salt.
• Roll each potato in seasoned butter, then in crushed cornflakes.
• Place in glass baking dish.
• Bake 25 minutes.

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.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 10 mins, then drain well. Arrange on a baking sheet, then crush each one lightly with a potato masher. Drizzle with olive oil and sprinkle with paprika, sea salt and freshly ground black pepper. Bake for 20 mins until crispy.

Steps:

• Toss together first 4 ingredients.
• Arrange potatoes in an alumimum foil lined 15*10 inch jellyroll pan.
• Bake at 400 for 25 minutes.
• Stir together cheese and next 3 ingredients; mound evenly onto potatoes, and bake 20 more minutes.

Steps:

• Heat oven to 240C/220C fan/gas 9. Boil the potatoes until the softer side of cooked, about 12 mins. Drain, slice in half, then tip into a bowl. Tip the capers, olives and herbs on top of the potatoes, then add most of the oil and a little seasoning. Stir together, lightly crushing the potatoes.
• Line a medium Swiss roll-type tin with baking parchment, leaving some hanging over the sides. Tip the potatoes into the tin and flatten down. Mix the vinegar and remaining oil, drizzle over the potatoes, then bake for 40 mins until golden.

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.