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.
GARLIC ROASTED POTATOES
Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield : 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
- Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
ROASTED CARAWAY POTATOES
Make and share this Roasted Caraway Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 2 ingredients in a large heavy duty zip-top plastic bag.
- Mix together remaining ingredients and pour into plastic bag.
- Shake well to coat.
- Place potato mixture in an ungreased 13x9 inch pan.
- Bake at 400 degrees for 1 hour or until potatoes are tender, stirring occasionally.
OVEN ROASTED CARAWAY POTATOES
I needed another fried potato recipe and, with the help of a fig tree in Texas, came up with this one.
Provided by Dienia B.
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat potatoes and shallots with warmed bacon grease in a bowl.
- Put potatoes on a baking sheet.
- Season with salt, pepper, caraway, and paprika.
- Stir around to coat.
- Bake uncovered for 30 minutes, stirring every so often.
ROASTED POTATOES
Steps:
- Preheat oven to 400 degrees F.
- Put the potatoes on a baking sheet. Season with salt and pepper. Drizzle the olive oil and sprinkle the parsley. Toss the potatoes to coat. Roast in the oven, until golden and crispy on the outside, tender and cooked through on the inside, about 30 minutes.
OVEN ROASTED POTATOES
A great roasted potato side dish made with olive oil and herbs.
Provided by JMRYGH
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
- Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 53.1 g, Fat 7.1 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 304 mg, Sugar 4.2 g
UKRAINIAN ROAST PORK LOIN WITH CARAWAY SEEDS, ROAST POTATOES
Tasty and satisfying roast from Ukraine, with a hint of caraway seeds, served with roast potatoes and pearl onions.
Provided by Olha7397
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rub the pork loin with salt, pepper, and caraway seeds and let it stand for 30 minutes.
- Meanwhile, preheat the oven to 400°F.
- Drop the onions into boiling water for 1 minute. Rinse under cold running water and drain. Trim off the root ends, then cut and "X" in the root end and peel. Set aside.
- Place the pork loin, fat side up, in a roasting pan and roast for 15 minutes. Reduce the oven temperature to 350°F.
- Scatter the onions and potatoes around the pork and roast, basting with the stock.
- After 1 1/4 hours, prick the roast with a skewer. If the juices run clear, the roast is done. If not, roast another 10 minutes and test again.
- Fifteen minutes before the roast is ready, sprinkle the vegetables with paprika. When done, let the meat stand, covered with aluminum foil, for 15 minutes before carving.
- Carve the meat and arrange on a serving platter, surrounded by the roasted vegetables. Serves 6.
Nutrition Facts : Calories 714.2, Fat 29.1, SaturatedFat 10, Cholesterol 142.9, Sodium 169.6, Carbohydrate 61, Fiber 6.2, Sugar 4.7, Protein 50.8
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