crispy potatoes

There is just one little trick to turning basic roasted potatoes into extra crispy and yummy roasted potatoes.

Crispy Roasted Potatoes

water

tsp baking soda

lb yellow potatoes, (peeled and cut into 1 inch dice)

tsp kosher salt

olive oil

tsp fresh chopped herbs, (such

Preheat oven to 500F. Put the roasting pan in the oven to heat up while you prepare the potatoes.

Bring water to a boil. Once it&#x27;s at a rolling boil, add baking soda and potatoes. Cook for about 3 minutes. (It will take about 1 minute to return to a boil and then 2 minutes at a boil.)

Drain potatoes and return them to the pot. Then toss them with the salt and stir them around in the pot until they look fairly rough and broken up on the outside, about 1 minute.

Add the olive oil to the potatoes and stir to coat them all evenly, then pour them into the roasting pan. Spread them out so all the potatoes are touching the bottom.

Roast for 10 minutes. Then stir, turn, and continue roasting for 10 minutes. Check the potatoes to see if they need a few minutes more. If they are soft in the middle and nicely browned, take them out. If not, stir and roast for 3 more minutes. Toss cooked potatoes with the fresh, chopped herbs.

With crispy outsides and soft, fluffy insides, these roasted potatoes practically melt in your mouth.

Melt in Your Mouth Potatoes

Yukon Gold potatoes, peeled

butter, melted

thyme

rosemary

salt

pepper

chicken broth

garlic,

parsley

Place oven rack in upper-middle position. Preheat oven...

Place oven rack in upper-middle position. Preheat oven to 475 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.

In a small bowl, combine melted butter, thyme,...

In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.

Cut potatoes into 3/4 to 1 inch thick...

Cut potatoes into 3/4 to 1 inch thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on prepared baking sheet.

Roast potatoes for 15 minutes. Remove from oven...

Roast potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to oven and roast for an additional 15 minutes.

Remove potatoes from oven and flip one more...

Remove potatoes from oven and flip one more time. Add the broth and garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve.

<em>Crispy diner-style home fries from your kitchen are easier than you think with my recipe!</em>

Ultimate Crispy Home Fries

Tbl extra virgin olive oil

Tbl butter

yellow onion, chopped into small pieces

red pepper,

red potatoes, skin

tsp black pepper

1/2-3/4 tsp smoked paprika

Heat 1 Tbl of oil in a heavy 12” skillet over medium-high heat. Do not let it smoke. Add the onion &amp; pepper and cook until browned about 8-10 minutes. Do not let this burn. Stir frequently. When done, remove from heat and transfer to a bowl.

While the onions and peppers are cooking add the potatoes into a large saucepan. Add just enough cool water just until the tops of the potatoes are covered and they float slightly. Place the pan over high heat. As soon as the water begins to boil, remove from the heat and drain the potatoes in a colander. ~5 minutes.

In the pan, the onions and peppers were sautéed in, place it back on the burner to medium-high and add the butter and remaining oil. When the butter foams, add the potatoes in a single layer, making sure each potato is touching the surface of the skillet. Allow to cook for 4-5 minutes WITHOUT stirring. You want the sides to brown. Once browned on one side, carefully flip and brown the other sides. This should take about 10-15 minutes.

Once all the sides are crispy brown, add the onions and peppers back in and gently stir. Next add in the salt, black, pepper, and paprika. Stir gently and remove from heat.

The ingredient mix in this is really good. I needed to transport these to a brunch. I trippled the recipe and roasted on two sheet pans in a hot convection oven stirring once to get all sides crispier. Meanwhile, had my crockpot heating up so I could get my potatoes to the brunch hot. Obviously these will be better fried and eaten right away but these potatoes were awesome!! If you try the transporting method make sure you take the lid off as soon as you can so they dont steam too long. There werent ANY leftovers.

Best gome fries ever made. In my opinion, of course.

Yum, I made these to go with Sunday breakfast, they were delicious.  I used Yukon potatoes and no pepper (my family is not a fan of peppers) But  par-boiling the potatoes really worked they were super crispy, had the leftovers today and they were so good!  Thanks Lori for another great recipe .

Didn’t really work for me.  Probably my fault for adding too much ghee (which is what I used instead of the olive oil and butter), because they were too wet for my liking.  They took much longer to cook through than stated in the recipe despite small cubes and parboiling.

I've made these a few times and it is 100% my go-to recipe for home-fries- they turn out perfect every time!

Scalloped potatoes cooked in buttery stock the pressed and baked in butter for this popular French side dish.

Crispy Potatoes Pavé

1.5 kg potatoes (such as Maris Piper)

g butter

garlic (minced)

80 ml chicken (or vegetable)

tbsp thyme leaves (chopped + extra for garnish)

Grease and line a 20cm loose bottom cake tin

Melt 50g of butter in a saucepan and add the garlic for 1 minute. Add the thyme.

Peel the potatoes  then slice in a food processor on the thinnest setting.

Layer the potatoes in the tin evenly adding the buttery stock from time to time.

Cover with foil and cook 180 for 1 hour or until completely tender.

Leave to cool then fold the foil in half. Add two pieces of cardboard or a tin that fits and weigh down with more tins.

Refrigerate overnight.

Cut into 12 pieces and place on baking paper or a silicone mat.

Melt the butter and brush the potatoes.

Roast 200 C  for 40 minutes then add thyme sprigs if using. Roast for a further 10 minutes.

Crispy Hasselback Potatoes with Rosemary and Garlic - A simple hasselback potato recipe with crispy skin, soft interior folds, and tons of herb flavor!

Crispy Hasselback Potatoes with Rosemary and Garlic

Yukon Gold potatoes

bacon grease (or olive oil)

garlic

Salt (and pepper)

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Smash the garlic cloves and peel off the skin. Then pour the bacon grease or oil on the baking sheet and lay the garlic cloves, and rosemary on the sheet pan as well.

Hold the end of one potato. Use a sharp knife to cut across the potato to create 1/16- to 1/8-inch sections. Do not cut through the potato, but cut two-thirds the way down, leaving at least a 1/2 inch solid base at the bottom. Repeat with the remaining potatoes.

Place the potatoes on the baking sheet and roll them around to cover them with fat. Set them cut-side-up. Then sprinkle each potato generously with salt and pepper.

Roast in the oven for 30 minutes. Then use tongs to gently squeeze the base of each potato to open up the folds. Use a pastry brush to brush the herb-infused pan oils over the top of each potato and in between the folds. Discard the garlic cloves if they are blackened.

Roast in the oven for another 30 minutes, until the largest potato is fork tender. Serve warm.

https://content.jwplatform.com/videos/ZplibAgp.mp4

With alluring layers of starchy goodness, these Crispy Hasselback Potatoes with Rosemary and Garlic are a perfect side dish for any dinner!

Perfect roast potatoes -fluffy inside with a crunchy exterior. Part of my step-by-step guide for making a delicious roast beef dinner.

Crispy Roast Potatoes

lbs (1kg) floury potatoes

tsp Maldon salt

thyme leaves

Preheat the oven to 220C/425F.

Peel the potatoes and chop into chunky pieces a little bigger than a ping pong ball (approx 2 inches/5cm across).

Place in a pan and cover with cold water. Place on the hob on a high heat and bring to the boil, then turn down the heat and simmer for 8-9 minutes - until softened at the edges.* Tip 1

Meanwhile, place the lard or (goose fat if using) in a large roasting tin and place in the oven to for 10 minutes until shimmering hot.

Drain the potatoes in a colander *Tip 2, and give them a good shake to really roughen up the edges. Don't worry if a few break apart and they look overly fluffy. The more fluffy they are, the better they'll absorb the fat and the crispier they'll be.

Carefully place the potatoes - using tongs - in the baking tin with the hot fat. Turn them over once to coat in the fat and then place in the oven.

Cook for 30-35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy.

Remove from the roasting tin and serve topped with a sprinkling of Maldon salt and some fresh thyme leaves.

This is how to cook the BEST Crispy Roast Potatoes. One of the most important sides on any roast dinner. 

Full recipe plus tips on making ahead here: https://www.kitchensanctuary.com/best-crispy-roast-potatoes/

Ingredients for the Roast Potatoes: 
2 1/4 lbs (1kg) floury potatoes - such as Maris Piper or red-skinned Rooster potatoes
1/2 cup (120g) lard or duck fat (use vegetable oil instead for a vegetarian version)
1 tsp Maldon salt
1 tbsp fresh thyme leaves

#RoastDinner #CookingShow #Recipe

The BEST Crispy Roast Potatoes

A deliciously indulgent air-fryer recipe for halved baby potatoes, well-seasoned and drizzled with a savory herb butter.

Crispy Air Fryer Potatoes with Herb Butter

baby potatoes, (halved)

garlic, (minced)

salt and freshly ground pepper, (to taste)

oregano

parmesan cheese

butter, (melted)

chopped fresh parsley, (or your favorite fresh herbs)

In a large bowl combine potatoes with olive oil, garlic, salt, pepper, oregano, thyme, and cheese.

Place a single layer of potatoes in the basket of your air fryer; cook at 400˚F for 10 minutes. NOTE: DO NOT crowd the air fryer basket; if it’s not big enough, cook the potatoes in batches.

Shake basket; give the potatoes a little stir and continue to cook for 8 more minutes, or until golden on top and tender inside.

In the meantime, melt butter and stir in the chopped herbs.

Transfer cooked potatoes to a serving plate.

Drizzle melted butter over the potatoes.

Serve.

The Best Duchess Potatoes - An easy Baked Mashed Potatoes Recipe with a golden crisp crust and a silky interior. Perfect for Thanksgiving and Christmas!

The Best Duchess Potatoes

white cheddar

heavy cream

nutmeg

white pepper

butter

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

Place the peeled potato chunks in a large sauce pot and cover with water. Add the salt and bring to a boil. Simmer the potatoes until fork-tender. Then drain off all the water and allow the potatoes to dry out a few minutes.

Place the potatoes back over medium heat. Add the shredded cheese, heavy cream, nutmeg, and white pepper. Use a&nbsp;potato masher or immersion blender  to mash the potatoes into a fine smooth texture. Then quickly stir the egg yolks into the potato mixture.

Scoop the potatoes into a   large piping bag fitted with a wide star tip. Pipe 1/2 cup mounds of potato onto the baking sheets, leaving room in between for the potatoes to expand.

Brush the tops of the Duchess Potatoes with melted butter. Bake for 20-25 minutes until golden on top. Garnish with fresh herbs if desired.

Little cubes of seasoned crispy fried potatoes with a fluffy interior and a hint of garlic. These sautéed potatoes take around 30 minutes.

Crispy Sauteed Potatoes

120 ml vegetable oil

potatoes

tsp salt

Place the potatoes in a pan of cold water. Bring to the boil and simmer for 5 minutes.

Turn off the heat and drain off the water. Carefully give the pan a shake to &#039;fluff-up&#039; the potatoes slightly.

Heat the oil over a high heat in a large frying pan.

Place the potatoes in the pan and cook on high, turning often until very lightly browned – this should take about 5 minutes.

Then sprinkle on the salt and pepper, and cook again, turning often, for a further 5 minutes, until golden brown.

Turn off the heat, allow to cool for 30 seconds, then add the garlic to the pan (adding the garlic earlier will cause it to burn, giving it a nasty acidic taste).

Give it a stir, to infuse the garlic flavour in the potatoes, then remove from the heat and serve.

https://www.youtube.com/watch?v=Efmj0Apk5XQ

In today's video, I'm going to show you how to fry potatoes in a pan (make sauteed potatoes).

Little cubes of seasoned crispy fried potatoes with a fluffy interior and a hint of garlic.
 
These sautéed potatoes take around 30 minutes, and they're a fantastic accompaniment to that special dinner. I particularly like them with creamy dishes like steak stroganoff or chicken in creamy white wine sauce for date night. 

Full recipe for sauteed potatoes here: https://www.kitchensanctuary.com/sauteed-potatoes-with-garlic/

Ingredients:
120 ml vegetable oil
3 medium floury potatoes - approx. 700g or 1.5lbs- such as Maris Piper - peeled and chopped into 1 inch chunks
1/2 tsp salt
1/2 tsp ground black pepper
1 fat clove of garlic - peeled and minced

#SideDish #Recipe #Cookingshow

Par Boil Potatoes

Drain

Brown Potatoes

Season

Garlic

Stir & Serve

Sauteed Potatoes.  The best pan fried potatoes

These easy Air Fryer Cajun Potatoes are a quick and easy side dish with a kick!

Air Fryer Cajun Potatoes

paprika

garlic powder

chili powder

onion powder

black pepper

cayenne pepper

parsley flakes parsley

Combine the paprika, garlic powder, chili powder, oregano, thyme, onion powder, salt, black pepper and cayenne in a small dish and stir to combine into a Cajun spice mix.

Place the halved potatoes into a mixing bowl and drizzle the olive oil over the top. Stir the potatoes with the oil to coat. Add the Cajun spice mix from step one and stir until evenly coated.

Transfer the seasoned potatoes to the basket of your air fryer and cook at 400 degrees for 10 minutes. Shake the basket or stir the potatoes and return the basket to the air fryer to cook for another 10 minutes. Remove from the air fryer and sprinkle with parsley (if desired) before serving.(If you don’t have an air fryer and would like to make this recipe in your oven, I’d suggest spreading the potatoes on a baking sheet and baking at 425 degrees for about 30-35 minutes.)

This is a mouth watering, spicy and flavorful Indian appetizer or snack recipe prepared using potatoes and aromatic spices.

TANDOORI POTATOES (TANDOORI ALOO / OVEN ROASTED POTATOES)

Potatoes

Yogurt

Green chilies

inch Ginger grated

tsp Red chile powder

tsp Dried mint leaves

tsp Turmeric powder

tsp Chat Masala

tsp Tandoori Masala powder

Onion chopped lengthwise

Salt

Chickpea flour

Vegetable oil, to drizzle while cooking

Peel the skin of potatoes and cut them into cubes. Wash them and microwave for 5 minutes. You can even boil them till its partially cooked.

Step I

In a pan add 1/4 cup of chickpea flour and saute till the raw smell goes off.

Step II

In bowl, add all the ingredients mentioned in the list except the onion and vegetable oil and mix well. Add the boiled potatoes to it and mix again so that the potatoes are coated well in the masala. You can bake this immediately or keep this aside for 30 minutes or refrigerate overnight and bake the next day.

Step III

Preheat the oven to 375 degree F.

In a baking tray grease oil and spread some onion that is chopped. Place the marinated potatoes, remaining onions and drizzle oil and bake for about 20 to 25 minutes or until its done.

You can drizzle oil again if required in another 10 minutes and flip the potatoes. (This step is optional)

Tandoori Potatoes are now ready. Serve hot with your favorite chutney, tomato ketchup and enjoy. You can also squeeze in some lemon juice just before serving.

Step IV

Our Mini Hasselback Potatoes are crispy, cheesy and delicious! They&#039;re a versatile side dish that goes with almost everything. We love these Hasselback Potatoes for holidays or special occasions too because they are so impressive!

Mini Hasselback Potatoes

unsalted butter

cheddar

salt and pepper

chives

Preheat oven to 400˚F.

Cut slits ⅔’s of the way into each potato, crosswise, ¼ inch apart. (Slicing tips in the notes below!)

Melt butter in a small saucepan over low heat with minced garlic, about 5 minutes.

Place potatoes onto a parchment (or silpat) lined baking sheet ½ inch apart. Brush garlic butter over each potato and season with salt and pepper.

Bake potatoes for 15 minutes. Remove potatoes from oven and generously baste again with garlic butter.

Continue to bake for an additional 10 minutes. Remove potatoes from oven and baste one last time.

Top each potato with  small pile of shredded cheese and place potatoes back into the oven and bake for an additional 10 to 15 minutes or until potatoes are fork tender and cheese has melted.

Lightly season each potato with more salt and pepper and finish with a sprinkle of chives. Serve.

Crispy potato and peach salad with charred scallion dressing is easy to whip up for a crowd and equally delicious served warm or room temperature. Serve it at your next summer cookout or alongside your favorite protein for any weeknight dinner.

Crispy Potato and Peach Salad with Charred Scallion Dressing

Top 22 crispy potatoes recipes from across the web

The most viewed crispy potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 22 crispy potatoes recipes from across the web

The most viewed crispy potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Roasted Potatoes

Melt in Your Mouth Potatoes

Ultimate Crispy Home Fries

Crispy Potatoes Pavé

Crispy Hasselback Potatoes with Ros...

Crispy Roast Potatoes

Crispy Air Fryer Potatoes with Herb...

The Best Duchess Potatoes

Crispy Sauteed Potatoes

Air Fryer Cajun Potatoes

TANDOORI POTATOES (TANDOORI ALOO / ...

Mini Hasselback Potatoes

Crispy Potato and Peach Salad with ...

Mini Chicken Meatballs with Crispy ...

One Pan Crispy Smashed Potatoes

Air Fryer Roast Potatoes

Crispy Roasted Potatoes and Onions

Crispy Roasted Potatoes with Salsa ...

Easy Mexican Potatoes

Extra Crispy Potatoes

Roasted Lemon Rosemary Potatoes

Mayonnaise Roasted Potatoes

The most viewed crispy potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine