Pan Crisped Potatoes Mark Bittman Recipes

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PAN-CRISPED POTATOES (MARK BITTMAN)



Pan-Crisped Potatoes (Mark Bittman) image

Make and share this Pan-Crisped Potatoes (Mark Bittman) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs waxy potatoes, peeled and cut into 1/2-to1-inch cubes (red or white potatoes)
salt
fresh ground black pepper
1/4 cup olive oil (more or less)
1 teaspoon minced garlic

Steps:

  • Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10-15 minutes; drain well.
  • Heat the oil over med-high heat in a 12-inch nonstick skillet for 3-4 minutes.
  • You can use more oil for crisper potatoes or less oil to cut the fat.
  • Add in the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10-20 minutes.
  • Add in the garlic and continue to cook for 5 minutes more, stirring frequently.
  • Taste and adjust seasoning if necessary, then serve.

Nutrition Facts : Calories 295.2, Fat 13.7, SaturatedFat 1.9, Sodium 14, Carbohydrate 39.9, Fiber 5, Sugar 1.8, Protein 4.6

SIMPLE BRAISED POTATOES



Simple Braised Potatoes image

One doesn't usually think of braising as a technique for cooking potatoes, but one should. It's so easy, and yields the same comfort quotient of the mashed sort without all of the peeling, boiling and mashing. Onion, garlic and your choice of thyme or rosemary give them a little oomph. As with all potato dishes, don't forget to season well with salt.

Provided by Mark Bittman

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 pounds potatoes (roughly 4 medium to large spuds)
3 tablespoons butter
1 diced onion
1 teaspoon minced garlic
1 sprig of thyme or rosemary, more for garnish
Salt and pepper
About 2 cups chicken, turkey or vegetable stock

Steps:

  • Scrub the potatoes, then cut potatoes into 1-inch chunks.
  • Heat 3 tablespoons butter in a deep skillet or broad pot over medium-high heat. Add potatoes, onions, garlic, a sprig of thyme or rosemary, and salt and pepper. Cook, stirring, until potatoes begin to turn golden, 10 minutes.
  • Add good stock to barely cover the potatoes (about 2 cups). Bring to a boil, reduce heat and simmer, stirring occasionally, until potatoes are tender and liquid is reduced, about 30 minutes.
  • Season to taste with salt and pepper, then serve garnished with thyme or rosemary.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 3 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 893 milligrams, Sugar 3 grams, TransFat 0 grams

EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES



Extra-Crispy Parmesan-Crusted Roasted Potatoes image

These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.

Provided by J. Kenji López-Alt

Categories     dinner, vegetables

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

3 pounds russet potatoes, peeled and cut into 1 1/2- to 2-inch chunks
1/2 teaspoon baking soda
2 tablespoons kosher salt, or 1 tablespoon table salt
4 dried bay leaves, preferably Turkish
1 tablespoon whole black peppercorns
6 whole garlic cloves, peeled and lightly crushed
3 to 4 thyme or rosemary sprigs, or a mix
3 tablespoons unsalted butter, melted
2 ounces finely grated Parmesan (about 1 cup)
Kosher salt and freshly ground black pepper

Steps:

  • Adjust oven rack to center position and heat to 425 degrees, or 400 degrees if using convection. (Convection is recommended, if available.) Combine potato chunks, 2 quarts water, baking soda and salt in a large saucepan.
  • Cut a 10-by-10-inch square out of cheesecloth and place bay leaves, peppercorns, garlic cloves and herb sprigs in the center. Gather up the corners of the cloth into a pouch, and tie off with butcher's twine. Add bundle to the pot with potatoes, and set over high heat. Bring to a boil, and cook until you can poke a knife into a larger chunk of potato without any resistance, about 10 minutes after the water comes to a boil.
  • Drain potatoes in a colander and discard aromatic bundle. Line a 13-by-18-inch rimmed aluminum baking sheet with parchment paper.
  • Transfer potatoes to a large bowl. Add melted butter and Parmesan. Season lightly with salt and pepper. Toss and fold with a rubber spatula until Parmesan, butter and starch form a slurry over the surface of the potatoes, about 30 seconds. Transfer potatoes to the prepared baking sheet and spread out so they are mostly separated from one another. (At this point, they can be allowed to cool, then transferred to a sealed container and stored in the refrigerator until ready to roast.)
  • Transfer baking sheet to oven and roast potatoes until pale golden brown and sizzling on the bottom, about 20 minutes. Flip potatoes using a thin metal spatula and continue roasting until crisp and blond-gold on most sides, about 15 to 20 minutes longer. (Check frequently toward the end, and don't allow the potatoes to cook beyond a deep gold, or they will turn bitter.)
  • Remove potatoes from oven and allow to cool for 5 minutes on the pan before transferring to a serving platter.

LATKES



Latkes image

These crisp potato pancakes are the ultimate in holiday comfort food. (Don't skip the sour cream and applesauce!) Get them sizzling away in a heavy-bottomed skillet until beautifully browned, and arrange them on a plate lined with paper towels as they finish. They won't last long.

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 15m

Number Of Ingredients 5

2 pounds of potatoes
1 onion
2 lightly beaten eggs
2 tablespoons breadcrumbs (or matzo meal)
neutral oil

Steps:

  • To the grated potatoes, add 1 grated onion, 2 lightly beaten eggs and 2 tablespoons breadcrumbs (or matzo meal); substitute neutral oil for butter. (Be liberal with the oil.)
  • Spoon the mixture into the oil to form pancakes; fry until brown and crisp on both sides.
  • Serve with sour cream and applesauce.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 4 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 47 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO PANCAKES, VERSION II



Potato Pancakes, Version II image

Provided by Mark Bittman

Categories     dinner, lunch, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 3

About 2 pounds baking potatoes, such as Idaho or Russet, peeled
1 teaspoon salt
3 tablespoons any oil or butter

Steps:

  • Grate the potatoes by hand or with the grating disk of a food processor; drain very briefly, pressing lightly. Mix in salt.
  • Heat the oil or butter over medium heat, preferably in a large, seasoned cast-iron or non-stick skillet. Drop potatoes in by large spoonfuls, flattening the pancakes with the back of the spoon. Don't try to turn them until they're brown and crisp on the first side.
  • Turn and continue cooking until brown and crisp on the second side, about 6 to 8 minutes total. Or put the whole batch of potatoes in the pan at once; when the underside is brown (it will take 10 to 15 minutes), slide the pancake out onto a plate. Cover with another plate, then invert the two plates. Return to the pan, uncooked side down, and finish cooking. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 368 milligrams, Sugar 1 gram, TransFat 0 grams

PAN-CRISPED POTATOES



Pan-Crisped Potatoes image

The late, great Pierre Franey-author of The 60-Minute Gourmet showed me how to make these twenty years ago (of course he used butter), and I have been making them weekly ever since.

Yield makes 4 servings

Number Of Ingredients 4

2 pounds waxy red or white potatoes, peeled and cut into 1/2- to 1-inch cubes
Salt and freshly ground black pepper
1/4 cup olive oil, more or less
1 teaspoon minced garlic

Steps:

  • Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10 to 15 minutes. Drain well.
  • Heat the oil over medium-high heat in a 12-inch nonstick skillet for 3 or 4 minutes. You can use more oil for crisper potatoes or less oil to cut the fat. (You can also use butter or a combination if you prefer.) Add the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10 to 20 minutes.
  • Add the garlic and continue to cook for 5 minutes more, stirring frequently. Taste and adjust the seasoning if necessary, then serve.

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