- 8 Tbsp butter softened
- ½ cup extra virgin olive oil
- Kosher salt
- fresh ground black pepper
- 6 baking potatoes
- Preheat the oven to 450° F
- Stir together the butter, olive oil, and some salt and pepper in a small bowl.
- Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving ¼ inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
- Put the potatoes on a baking sheet and brush on half of the butter mixture.
- Bake 30 minutes. Brush on the remaining butter mixture, getting between the slices.
- Bake 30–45 more minutes until tender and crisp.
CRISPY Oven fried potatoes
- Boiling your potatoes with salt or vinegar before you roast them can help make your roasted potatoes come out crispier, but there’s an even better way. All it takes is a little baking soda.
- According to J. Kenji López-Alt at Serious Eats, you should use Yukon gold potatoes, not russets or reds. They’re the perfect firmness or roasting. Slice them up into chunks, then get ready to rough them up with some boiling, alkaline water. Add half a teaspoon of baking soda to about two quarts of water and bring it to a boil. Add the potatoes, then reduce it to a simmer and cook for about five minutes.
- When they’re done, the potatoes will be tender and the alkaline water will have broken down the pectin of the exterior of the potatoes so they’re covered in a starchy, potato slurry. That slurry will crisp up nicely when you roast the potatoes in the oven.
- Parboiling your potato slices before roasting helps cook them evenly, and helps them crisp up quickly.
- Simmering starchy baking potatoes in water (seasoned with salt) gelatinizes a layer of starch on their exterior surfaces. This layer will then dehydrate and brown as the potato roasts, creating a thick, crisp shell.
- Once the potatoes are tender, remove them from the water. Then dress as you normally would with oil and spices and pop them in the oven. You don’t want to overboil the potatoes though, so he suggests you add a tablespoon of white vinegar to the water to stop the potatoes from falling apart.
- This tip isn’t just useful for roasted potato slices either: You can apply this method to home fries, smashed potatoes, steak fries, or just about any other baked potato dish.
Country Fried Potatoes
- 1 ⁄3 cup Crisco shortening
- 5 large potatoes (cooked, peeled or unpeeled, cubed into about 1/2-inch or larger)
- seasoning salt (or use white salt)
- black pepper
- 1 ⁄2 teaspoon garlic powder
- 1 ⁄2 teaspoon paprika
- In a large cast-iron skillet heat the shortening over medium-high heat.
- Add in the cubed potatoes and cook stirring until the potatoes are golden brown.
- Season with seasoned salt, black pepper, garlic and paprika.
- Serve hot.
Crispy Fried Potatoes
Servings: 2 Large portions
- 3 large russet potatoes peeled, quartered
- 2 tablespoons olive oil
- 1 tablespoon butter
- pinch garlic powder
- pinch onion powder
- 1/4 teaspoon paprika
- freshly ground black pepper
- cayenne to taste
- fresh chives to garnish are nice
- Potatoes are steamed or boiled ahead of time; then cooled, cut, and kept chilled until service. When you pan fry a cold starch, it gets a beautifully crispy surface, which is the secret to the world’s great French fries.
- To expedite this process, we’re going to microwave the potatoes for a few minutes, until just barely tender. This simulates steaming, which I think is the best way, since boiling can make them waterlogged. Once cool, all you have to do is keep cooking until you’re happy with your crustification.
English Jacket Potatoes
- Preheat oven to 400°F. Cut a cross on the potatoes. Put the potatoes at the top of the oven—straight on the rack, not a baking tray. Cook 1-2 hours (usually closer to 2). When they feel crunchy on the outside, pull the rack out, cut the potatoes open again to release the steam, then put them back into the oven. The major important thing is NOT to turn the oven down as they go soggy and lose their crunch. After ten minutes, serve immediately with shedloads of butter, salt and pepper.
Crash Hot Potatoes
- new potatoes
- olive oil
- Kosher salt
- black pepper
- Rosemary (or desired herbs)
- Bring pot of salted water to boil. Add in as many potatoes as you wish to make and cook until fork tender.
- On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
- With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90º and mash again. Brush the tops of each crushed potato generously with more olive oil.
- Sprinkle potatoes with Kosher salt, fresh ground pepper, and fresh chopped rosemary (or chives, or thyme, or whatever herb you have available).
- Bake in 450º oven for 20-25 minutes until golden brown.
- 4 baking potatoes
- 2 tablespoons butter or margarine melted
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Peel potatoes and cut into large chunks; place in a shallow 2-qt baking pan. Pour butter over and toss until well coated. Sprinkle with paprika, salt and pepper. Bake, uncovered, at 350 degrees F for 45-60 minutes or until potatoes are tender.
- 16 small potatoes washed
- 1 tablespoon olive oil more if desired
- 1 tablespoon caraway seed or cumin or fennel seed example
- 1 tablespoon thyme or rosemary example, chopped
- salt and pepper to taste
- Preheat oven to 250° C.
- Don’t peel the potatoes but bring them to the boil in a pot of salted water.
- Boil until tender.
- Drain and transfer to a lightly greased baking tray.
- Use a potato masher to squash each potato flat, until it is twice its original diameter.
- Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.
- Bake the potatoes for 20-25 minutes until crisp and golden
Cranberry Glazed Sweet Potatoes
- 8 Medium sweet potatoes , cooked, peeled and sliced lengthwise
- 1½ cup whole cranberry sauce
- 4 Tbs orange juice
- 2 Tbs lemon juice
- 1 cup light corn syrup
- 2 Tbs melted butter
- Preheat oven to 350°. Place sweet potatoes in a shallow baking dish.
- Mix cranberry sauce and juices and spoon over the potatoes.
- Blend corn syrup and melted butter and pour over mixture.
- Bake 25 minutes, basting occasionally.
Crushed Baby Potatoes
This recipe can be adapted to use leftover baby potatoes. Don’t overcrush them – they need just a gentle pressing because you don’t want the contents to burst from the skins.
- 2¼ baby potatoes
- 4 garlic cloves , unpeeled
- 5 Tbs butter
- 1 Tbs chopped rosemary
- 1 Tbs chopped flat leaf parsley
- Salt and black pepper
- 1 ⁄3 cup grated Parmesan cheese (optional)
- Preheat the oven to 350º F.
- Place the potatoes into a saucepan of lightly salted
- boiling water, add the garlic cloves and cook for 18–20 minutes until softened.
- Drain and place the potatoes and garlic in separate bowls.
- Gently crush the potatoes with a potato masher and set aside for a moment.
- Squeeze the garlic out of its skin and mash gently with a fork.
- Melt the butter in a small saucepan and add the mashed garlic and the herbs. Season with salt and black pepper.
- Toss the crushed potatoes into an ovenproof dish and pour the garlic-and-herb butter over them.
- Pop into the oven for 10–15 minutes until they are slightly crisp on top. Sprinkle with some grated cheese, if using, before serving
Greek Style Roasted Potatoes
Greek Style Roasted Potatoes are a wonderful way to make potatoes. Growing up dinner was always a meat, two vegetables, and a starch. Often that starch was potatoes. These potatoes are simply marinated with lemon juice, garlic, and olive oil and then baked in the oven. In Houston there is a wonderful restaurant called Nikkos Nikkos, they serve up some of the best Greek food in Houston. You always have the choice between their french fries, which are homemade, or you can have their greek style roasted potatoes. It is hard to turn down fries that haven’t seen a freezer, but I can do it every time with these incredibly roasted potatoes. These potatoes are so easy to make, and if you have a roast in the oven, this is the perfect time to make these. These can come out wonderfully crisp, and are packed with a lemon and garlic flavor that is a nice change for roasted
- 5 to 6 medium-large size russet potatoes
- 1 cup water
- 1/2 cup olive oil
- 1/4 to 1/3 cup lemon juice
- 3 cloves garlic – chopped in large pieces
- salt – sea salt if available
- Preheat your oven to 450 degrees.
- Wash potatoes and scrub them well.
- Cut potatoes into quarters, if potatoes are extremely large cut each potatoes into eight pieces.
- Place cut potatoes into a 9 x 13 inch baking dish.
- Season potatoes with salt and pepper.
- Add chopped garlic to the potatoes.
- Mix marinade by combining water, olive oil, and lemon juice.
- Pour marinade over the potatoes, be sure to cover all of the potatoes.
- Cook potatoes for approximately 40 minutes, remove potatoes from the oven.
- Turn potatoes so all sides can brown. Do this by placing the “white” portion of the potato on the bottom of the dish.
- Place potatoes back into the oven for an additional 20-30 minutes.
- When you remove the potatoes they will be nice and golden brown.
- 3 russet potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
- 5 tbsp vegetable , canola or peanut oil, divided
- ¾ tsp kosher salt , plus more to taste
- ¼ tsp freshly ground black pepper , plus more to taste
- Preheat the oven to 475˚ F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside.
- Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning.
- When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.
Pan Roasted Potatoes
- Red Bliss , Yukon Gold, or other waxy potatoes 1 1/2 – 2” in size
- Olive Oil
- Kosher Salt
- Halve the potatoes and place the cut side down; halve each half again but keep these halves together.
- Choose a cast iron skillet large enough to accommodate the halved potatoes. Add enough olive oil to coat the bottom of the pan, no more than 1/8 inch deep.
- Heat the oil over medium-high heat until it begins to shimmer. Sprinkle the salt into the oil over the bottom of the pan as evenly as possible in a thin layer.
- Place the potato halves onto the salt (keeping the pieces of second cut together so the potatoes look like just one half).
- Fry at medium-high heat (without peeking) until you are sure that the potatoes must be burning (they’re not!), about 12 to 15 minutes depending on the size of the potatoes.
- At 12 minutes, gently turn over a potato half to see if it is nicely browned; if not, continue cooking a few more minutes.
- When the potatoes are nicely browned, turn the heat as low as possible and cover the pan. You will hear spattering noises as the potatoes start to steam, and they will continue to brown under cover.
- Cook about 20 to 25 minutes covered. The potatoes are done when a sharp knife slips into a potato easily. Serve hot. Kept covered with the heat off, they will keep for 30 minutes or more. If you are letting them stand, drain off any excess oil from the pan. They are equally good at room temperature.
Oven Roasted Potatoes
- ⅛ cup olive Oil
- 1 Tbs minced garlic
- ½ tsp basil, marjoram, dill weed, thyme, oregano, parsley, crushed red pepper flakes, salt
- 4 large potatoes , peeled and cubed (or not peeled, and sliced)
- Preheat oven to 475° F (245° 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.