Best 6 Crisscross Roasted Potatoes Recipes

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.

CRISSCROSS POTATOES

Steps:

• Preheat oven to 375 degrees for convection or 400 degrees for standard. Put oil and butter in 11 x 17 casserole pan and place in oven to melt butter.
• Wash and dry potatoes. Cut each in half. Cut lines in each potato in a hashtag pattern (crisscross).
• Remove hot casserole dish from oven. Sprinkle a liberal amount of kosher salt across the bottom of the casserole pan and place potatoes, cut side down, in pan. Drizzle a bit of the oil - butter mix over the top of the potatoes and salt well.
• Place potatoes in oven until cooked through, soft and well browned, about an hour, depending on the size of the potatoes.
• If you are using a microwave safe casserole dish (no metal please!) you can microwave the potatoes before placing in the oven in order to shorten the cooking time. When I'm in a hurry, I often microwave the potatoes for 10 minutes on high before cooking. This will cut the cooking time in half.

CRISPIEST EVER POTATOES

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.

CRISS-CROSS POTATOES

Steps:

• 1. Wash potatoes and cut in half lengthwise. Dry with paper towel.
• 2. Score the cut surface of each potato half with a sharp knife in a criss-cross pattern, about 1/8" deep.
• 3. Place potatoes on a baking sheet and lavishly spread butter on top of each. Salt and pepper to taste.
• 4. Bake in a 350-degree oven for 1 hour. Sprinkle potatoes with paprika if desired and bake 15 minutes more.
• 5. We like this with chicken fried steak or Swiss steak. Serve with butter and sour cream.

EXTRA-CRISPY PARMESAN-CRUSTED ROASTED POTATOES

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.

CRISS CROSS POTATOES

Steps:

• Scrub the potatoes and cut in half lengthwise.
• Make diagonal slashes about 1/8 inch deep in cut side of potatoes, forming a crisscross pattern.
• Brush cut surface with melted butter. Season with salt and pepper. Arrange in a baking dish. Bake at 350°F for 1 hour.
• Brush with a little more butter and sprinkle with paprika. Continue baking 15 minutes more. Serve plain or with sour cream and chives.