Crisponionroastedpotatoes Recipes

CRISP ONION-ROASTED POTATOES

Steps:

• Heat oven to 450F degrees.
• In a shallow baking dish mix all the ingredients except the potatoes, thoroughly blend the spices oil etc.
• Add potatoes and turn to coat all sides.
• Bake stirring the potatoes occasionally for about 1 hour or until the potatoes are tender and golden.

CRISP ONION-ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees.
• In shallow baking or roasting pan, thoroughly blend all ingredients except potatoes.
• Add potatoes and turn to coat thoroughly.
• Bake, stirring occasionally, 60 minutes or until potatoes are tender and golden brown.
• Garnish, if desired, with chopped parsley.

CRISPY ROASTED POTATOES

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.

CRISSCROSS ROASTED POTATOES

Steps:

• Peel and cut each potato crosswise at 1/4" intervals to within 1/2" of the bottom of potato.
• Cut lengthwise (in the opposite direction) in the same manner, creating the crisscross pattern.
• Be sure not to cut all the way to the bottom.
• Place potatoes in ice water for 30 minutes.
• Dry potatoes and place in a baking pan.
• Brush with melted butter.
• Mix spices together and sprinkle on top of potatoes.
• Bake at 425°, turning and basting every 15 minutes for 45 minutes or until tender.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

CRISPIEST ROASTED POTATOES, 3 WAYS

Steps:

• FOR CRISPY ROASTED POTATOES:.
• Preheat oven to 425 degrees F.
• Place potatoes in a large pot. Cover with cold water and add 2 tablespoons salt. Bring to a boil over high heat and cook 5 minutes, until potatoes are just slightly cooked on the outside. The interiors should still be raw.
• Drain and return to the pot. Let moisture evaporate, lightly shaking pot, 1 minute. Turn off heat. Add melted butter and place cover on pot. Shake vigorously for 1 minute, until the potatoes are rough on the exterior and lightly smashed. Transfer to a rimmed baking sheet and spread in an even layer. Roast until crispy and deeply golden, flipping after 30 minutes, about 45 minutes. Season to taste with salt and dress with desired topping.
• FOR PATATAS BRAVAS:.
• In a medium pot, warm olive oil over medium-high heat. Add onions and sliced garlic, season to taste with salt and pepper, and sauté until softened and beginning to turn golden, about 8 minutes. Add smoked paprika and red pepper flakes. Cook until fragrant, stirring, one minute more. Add tomatoes and white wine vinegar and continue to cook, breaking up tomatoes with the back of a spoon or potato masher. Bring mixture to a boil and simmer for 15 minutes. Blend until smooth with hand blender, season to taste with salt and pepper, and keep warm until ready to serve.
• In a small bowl, whisk to combine grated garlic, lemon juice, and mayonnaise until smooth. Season to taste with salt.
• Serve aioli and tomato sauce with crispy roasted potatoes. Garnish with parsley and serve.
• FOR CHIMICHURRI:.
• In the bowl of a food processor, combine cilantro, parsley, and mint leaves. Pulse until roughly chopped. Add white wine vinegar, olive oil, sugar, and garlic. Continue to pulse until finely chopped and well-combined, scraping down the sides of the bowl as necessary. Season to taste with salt and serve with crispy roasted potatoes.
• FOR TZATZIKI:.
• Place cucumber in a small bowl and add 1 tablespoon salt. Toss to coat and set aside for 5 minutes. Squeeze cucumbers between paper towels to expel liquid. Rinse with water and pat dry. Transfer to a medium bowl. Add yogurt, garlic, and salt to taste. Serve tzatziki with crispy roasted potatoes, garnished with oregano, lemon zest, and a drizzle of olive oil.