Crunchypotatologs Recipes

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POTATO LOGS



Potato Logs image

Deep fried seasoned mashed potatoes make tasty little appetizers. Dip them in butter or gravy for a real flavor sensation!

Provided by Mary

Categories     Appetizers and Snacks     Vegetable

Time 30m

Yield 8

Number Of Ingredients 7

2 quarts oil for deep frying
4 large potatoes, peeled and chopped
1 pinch Italian-style seasoning
1 egg yolk
1 cup all-purpose flour
1 egg white
1 cup dry bread crumbs

Steps:

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
  • Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
  • Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
  • Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

Nutrition Facts : Calories 455.7 calories, Carbohydrate 54.1 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 5.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 118.1 mg, Sugar 2.4 g

CRISPIEST EVER POTATOES



Crispiest Ever Potatoes image

Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds small creamer potatoes
1 tablespoon baking soda
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
5 cloves garlic, skins on, smashed
Leaves from 5 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
  • Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
  • Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

CRUNCHY PANCAKES



Crunchy Pancakes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 8 to 10 pancakes

Number Of Ingredients 11

2 cups whole-grain pancake mix, such as Bob's Red Mill
1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1/2 cup granola
1 tablespoon flax seeds
1 tablespoon chia seeds
1 tablespoon sunflower seeds
Butter, for frying
Fresh berries, Greek yogurt and fresh mint leaves, for serving

Steps:

  • Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the granola, flax seeds, chia seeds and sunflower seeds.
  • Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
  • Serve with fresh berries, Greek yogurt and mint.

CRUNCHY POTATO LOGS



Crunchy Potato Logs image

Make and share this Crunchy Potato Logs recipe from Food.com.

Provided by VickyJ

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

2 quarts oil (for deep frying)
4 large potatoes, peeled and chopped
1 pinch Italian herb seasoning
1 egg yolk
1 cup all-purpose flour
1 egg white
1 cup dry breadcrumbs

Steps:

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
  • Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
  • Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
  • Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.

POTATO LOGS



Potato Logs image

These are very yummy !! Feel like a treat but are really good for you. Great make ahead dish too and great to have tucked in the freezer when unexpected guests arrive.

Provided by Boies

Categories     Potato

Time 50m

Yield 30 logs

Number Of Ingredients 8

6 medium potatoes, boiled
1/4 cup soft margarine
1 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon pepper
3 egg yolks
1 egg white (I use the left over whites from above)
1 1/2 cups finely crushed corn flakes

Steps:

  • Boil potatoes, drain and mash with potato masher.
  • Add margarine, salt, thyme, pepper and yolks.
  • Mix well with electric beaters to make creamy.
  • Use about 2 heaping tablespoons of mixture to form into a log.
  • Dip in egg white and roll in crumbs.
  • Place on a greased cookie sheet.
  • Bake at 425 degrees for 15- 20 minutes.
  • These can be made ahead and put in the fridge.
  • They can also be made ahead and frozen, just remove from the freezer and put directly into heated oven.
  • DO NOT THAW!
  • as this will make them soggy.

Nutrition Facts : Calories 56.9, Fat 2, SaturatedFat 0.4, Cholesterol 18.9, Sodium 110.5, Carbohydrate 8.8, Fiber 1, Sugar 0.5, Protein 1.3

BAKED CRISPY POTATO WEDGES



Baked Crispy Potato Wedges image

French-fry fans will fall for this easy oven-baked variety and never miss the fat. Try pairing the crispy potato wedges with everything from hot dogs and hamburgers to chicken strips and fish. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 4 servings.

Number Of Ingredients 5

4 medium baking potatoes (about 1-1/4 pounds)
1 tablespoon canola oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 425° for 20 minutes. Turn; bake 25-30 minutes longer or until crisp.

Nutrition Facts : Calories 134 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CRUNCHY POTATOES WITH DILL & ONIONS



Crunchy potatoes with dill & onions image

Roasties packed with flavour, and they're good for you too... try them with slow-roast lamb

Provided by Sarah Cook

Categories     Dinner, Side dish

Time 1h

Number Of Ingredients 4

1 ½kg Desirée potatoes , cut into roughly 1in chunks
3 tbsp olive oil
1 onion , as thinly sliced as you can
small bunch dill , roughly chopped

Steps:

  • Bring a large pan of salted water to the boil. Add spuds, bring back to the boil, then cook for 3 mins. Drain really well, leave in the colander for 10 mins to steam dry. Toss with the oil, onion and seasoning in a large roasting tin.
  • Heat oven to 220C/200C fan/gas 7 and put in the potatoes. Roast for 30 mins, stirring halfway, until golden and crunchy. Stir in the dill and put back in the oven for 5 mins, then serve.

Nutrition Facts : Calories 244 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.05 milligram of sodium

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