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.
QUICK & CRISPY HOME FRIES
In order to get a crispy crust like the fries at your local diner you need to precook and cool them. When you pan fry a cold starch, it gets a beautifully crispy surface.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
- Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
- As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 101.1 g, Cholesterol 15.3 mg, Fat 19.8 g, Fiber 7.4 g, Protein 12.1 g, SaturatedFat 5.6 g, Sodium 146.9 mg, Sugar 3.8 g
MY SUPER FAST CRISPY POTATOES
Cooking for one is more difficult than cooking for a crowd. Sometimes you want something savory but don't have time to make it. This recipe can be modified to serve as many people as you want and tastes as if you've spent hours preparing it! Substitute any potato you want, btw. Just make sure their skin is thin enough to crisp.
Provided by kate09
Categories Lunch/Snacks
Time 10m
Yield 1 potato, 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven on Broil.
- Scrub potato, do not peel. Pierce a few times with fork.
- Microwave on high for 4-6 minutes until just tender. This greatly depends on your microwave and the size of the potato so you may want to check at least the first time you do this.
- Let cool enough so you can touch it and slice about 1/4-1/2 inch thick.
- Line cookie sheet with foil and spray with cooking spray.
- Lay out potato slices and sprinkle liberally with the suggested spices. I find that this mix works best.
- Place under broiler for about 5 minutes or until the skin is crispy and tops are getting brown.
Nutrition Facts : Calories 153.4, Fat 0.3, SaturatedFat 0.1, Sodium 12.8, Carbohydrate 33.9, Fiber 3.6, Sugar 2.1, Protein 4
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