Crispy Salt And Pepper Potatoes Recipes

CRISPY SALT AND PEPPER POTATOES

Crispy Salt and Pepper Potatoes image

These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.

Provided by Dan Kluger

Categories Potato Appetizer Side Fall Quick & Easy Egg Thyme Parsley Rosemary Thanksgiving

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 large egg whites
1 pound new potatoes (about 1 inch in diameter)
2 teaspoons kosher salt
¾ teaspoon finely ground black pepper
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 teaspoon finely chopped parsley

Steps:

Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
Transfer to a bowl and serve.

SALT AND PEPPER CRUSHED POTATOES WITH LEMON DILL MAYO

Salt and Pepper Crushed Potatoes with Lemon Dill Mayo image

I cannot resist these crispy on the outside and soft on the inside crushed baby potatoes. When dipped in the tangy Lemon Dill Mayo, they are a flavor sensation-the perfect side dish.

Provided by Food Network

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds baby potatoes, skins on, scrubbed
6 tablespoons extra-virgin olive oil
Flaky sea salt and freshly ground black pepper
Lemon Dill Mayo, recipe follows
3/4 cup vegan mayonnaise
6 tablespoons fresh dill, finely chopped
Juice of 1 lemon
Flaky sea salt

Steps:

Preheat the oven to 400 degrees F.
Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.
Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)
Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.
Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.
Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine.

CRISPY SALT & PEPPER ROASTIES

Crispy salt & pepper roasties image

Feed a crowd with these irresistibly crunchy roast potatoes, crisped to perfection with flour

Provided by Good Food team

Categories Dinner, Side dish

Time 1h35m

Number Of Ingredients 6

Ingredients

2kg King Edward potato
6 tbsp goose fat
2 tbsp plain flour
flaky salt
½ tbsp black peppercorns , crushed
6 tbsp vegetable oil

Steps:

Cut the potatoes into halves, quarters, or eighths if really large - you want to end up with even-sized 5cm pieces. Put the potatoes in a large pan of salted water. Bring to the boil, then simmer for 8-10 mins, until the outsides start to soften. To check, try scraping a potato with a fork - it should be easy to make a mark but you shouldn't be able to slide it into the flesh. Drain really well, then shake in the pan to rough the potatoes up a bit. Add the goose fat and toss until coated. Chill until roasting. The potatoes will keep in the fridge for 3 days.
Heat oven to 180C/160C fan/gas 4. Toss the potatoes with the flour, salt and crushed peppercorns (see below).
Place the oil in a roasting tin large enough to hold all the potatoes in one layer and heat in the oven for 5 mins. Quickly tip the potatoes in and return to the oven. Cook for 30 mins, turning once. When the turkey comes out of the oven, increase the heat to 200C/180C fan/gas 6. Cook for 30-40 mins more or until crisp all over (you can do this while the turkey is resting). Sprinkle with salt to serve.

Nutrition Facts : Calories 360 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

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