Crispy Roasted Potatoes 3 Ways Recipes

CRISPY ROASTED POTATOES (3 WAYS!)

Steps:

• Dice the potatoes into 3/4-inch cubes. It's important that the potatoes are uniformly sized for even cooking. Add the potatoes to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
• Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.
• Drain the potatoes, rinse with cold water, then transfer to a dry bowl and blot the potatoes dry with a clean towel. Drizzle the potatoes evenly with olive oil, and toss until they are evenly coated.
• In a separate small bowl, whisk together the cornstarch, garlic powder, black pepper and any additional dry seasonings (see below) until combined. Sprinkle the mixture evenly over the bowl of potatoes, then toss until the potatoes are evenly coated and the cornstarch has soaked into the oil.
• Spread the potatoes out in an even layer on the prepared baking sheet. Be sure that the potatoes are not overlapping, or else they will not cook evenly.
• Bake for 15 minutes. Then remove pan from oven, and flip the potatoes 180° with a spatula. Rearrange again so that the potatoes are evenly spaced and not overlapping. Then bake for 10-15 more minutes, or until the potatoes are tender and have begun to brown and caramelize a bit around the edges.
• Remove baking sheet from the oven, and sprinkle potatoes generously with your desired amount of salt. Transfer baking sheet to a cooling rack and let the potatoes cool for 3-5 minutes, to continue crisping up. Then serve immediately while still hot.

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.

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.