Best 5 Crusty Baked Potato Spuds Recipes
**Crusty Baked Potato Spuds: A Medley of Delightful Potato Recipes**
Indulge in the comforting goodness of perfectly baked potatoes elevated with an array of delectable toppings and fillings. From classic butter and sour cream to tantalizing bacon and cheese, these spuds offer a symphony of flavors and textures that will satisfy every palate. Dive into the secrets of achieving crispy exteriors and fluffy interiors, while exploring a variety of tantalizing variations, including twice-baked potatoes brimming with flavorful fillings and potato skins bursting with cheesy goodness. Discover the art of transforming simple potatoes into culinary masterpieces that will steal the spotlight at any gathering. Get ready to embark on a culinary journey that celebrates the versatility and sheer indulgence of the beloved baked potato.
CRUSTY BAKED (POTATO) SPUDS
These crusty baked potato (spuds) make a simple and trully delicious side dish, a classic potato recipe that never fails to impress ones taste buds.
Provided by Ramona's Cuisine -
Categories Potatoes
Time 45m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven at 190 C, 475 F, Gas Mark 5.
- 2. Place a pot with 1l water on medium to high heat. Add the salt and allow to boil.
- 3. Meanwhile wash the potatoes thoroughly and place in the pot when water is almost at boiling point.
- 4. Boil them for 5 min from boiling point.
- 5. While the potatoes are boiling, prepare an oven tray by laying a sheet of parchment paper and drizzling some olive oil.
- 6. When the potatoes have been boiling for 5 min, remove the pot from heat, pour out the water or remove the potatoes from water. Whatever you prefer and find easier.
- 7. Gently and carefully handle the spuds while they are still hot and this is the secret for a great taste and fab crispness. They should go in the oven while still pretty warm from boiling.
- 8. Place each potato on a chopping board and slightly squash with a potato masher. Apply pressure little by little until the potato flattens slightly.
- 9. Remove with a spatula and place nicely in the tray.
- 10. Drizzle a small amount of oil on each potato, sprinkle some coarse sea salt, a tiny pinch of dried herbs (my mix contains some sesame seeds too which is lovely ;-)), some black or cayenne pepper and place them in the oven.
- 11. Bake for 30 min and mid-time you can take the tray out of the oven, drizzle the spuds with a touch more oil, then place it back in.
- 12. Take the tray with the little crusties out of the oven as soon as they look beautifully golden brown.
- 13. Serve immediately and fully ENJOY those little splendours.
CRISPY BAKED SPUDS
A different way to fix the sometimes-boring potato. They come out crisp, and they're really good alongside a steak or chicken. You can also cut them smaller and make "steak fries" to have with a meal or alone! This has been written down on a recipe card for years, and for some reason I didn't write down where I found it, or maybe I made it up. You can use any kind of herb you happen to like, tarragon or parsley are also good, or no herbs at all.
Provided by Chef PotPie
Categories Potato
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375*F.
- In small dish combine lemon juice and butter.
- On plate combine parmesan, garlic salt, black pepper, and herbs, (if using).
- Cut the potato in half lengthwise.
- Brush cut surfaces of potato with lemon butter, then dip in parmesan mixture.
- Bake, cut sides down, on greased baking sheet, 30-35 minutes until tender and brown.
CRISPY BAKED POTATOES
Steps:
- Mix 2 tablespoons olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Pierce 6 russet potatoes with a fork; rub with the oil. Bake on the top oven rack at 375 degrees F (put a baking sheet below to catch drippings) until tender, 50 minutes. Slice open and top with butter, salt, pepper and chives.
CRISPY GOLDEN SPUDS
Crunchy roast potatoes that work every time - use a touch of turmeric for colour and bay and stock for flavour
Provided by Good Food team
Categories Dinner, Side dish
Time 1h50m
Number Of Ingredients 7
Steps:
- Put the potatoes in a large pan, cover with cold water and add the bouillon powder or stock cubes, turmeric and bay leaves. Cover with a lid, bring to a boil and simmer for 10 mins until the potatoes start to soften on the outside but remain whole.
- Drain the potatoes well and give them a shake in the colander to rough up the edges, then leave to steam-dry in the colander for 5 mins. Meanwhile, pour the oil and duck or goose fat, if using, into your largest baking tray (the spuds will need plenty of space to really crisp up) and put in the oven underneath the turkey to heat for a few mins. Once the potatoes are dry, sprinkle with the flour and plenty of seasoning, then toss to coat. Can be frozen for up to 3 months - to cook from frozen, add an extra 20 mins to the cooking time.
- Remove the hot tray from the oven. Carefully tip in the potatoes and coat in the hot fat. Cook for 30 mins at 200C/180C fan/gas 6, on the lower shelf of the oven underneath the joint of meat, if making. When you take the joint or main meal out, turn the oven up to 220C/200C fan/gas 7. Turn the potatoes over in the tray and continue cooking for 45 mins-1 hr longer on the top shelf, until golden and crispy.
Nutrition Facts : Calories 264 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CRUSTY BAKED POTATOES
This is my version of the delicious potatoes we get at one of our local restaurants. I do like these crunchy skins! This is traditional with meat loaf at our house.
Provided by NoSpringChicken
Categories Lactose Free
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Scrub potato and dry well.
- Pierce potato 8-10 times with the sharp end of knife.
- Mix dry seasonings in a small sack.
- Rub potato with oil.
- Shake with the seasonings in sack until evenly coated.
- Bake for about an hour or until tender.
- Do NOT wrap in foil.
- Serves one.
- Easy to add more potatoes!
- P.S. Bake at 400 or 425 degrees to get those crunchy skins. Janice.
Nutrition Facts : Calories 642.5, Fat 54.2, SaturatedFat 7.5, Sodium 1176.8, Carbohydrate 37.5, Fiber 4.8, Sugar 1.7, Protein 4.4
Tips:
- To achieve a crispy skin, pierce the potatoes with a fork before baking. This allows the steam to escape and creates a golden brown crust.
- Rubbing olive oil or butter on the potato skin adds flavor and helps it crisp up in the oven.
- Sprinkling salt and pepper on the potatoes before baking enhances their natural flavor.
- Baking the potatoes directly on the oven rack allows for even cooking and a crispy skin.
- To check if the potatoes are done, insert a fork or skewer into the center. If it slides in and out easily, the potatoes are cooked through.
- For a flavorful variation, try adding herbs, spices, or grated Parmesan cheese to the olive oil or butter before rubbing it on the potatoes.
- If you want a softer skin, wrap the potatoes in aluminum foil before baking. This will prevent the skin from getting too crispy.
Conclusion:
These crusty baked potato spuds are a simple but delicious side dish that can be enjoyed with a variety of meals. With their crispy skin, fluffy interior, and customizable flavor options, they are sure to be a hit with everyone at the table. So next time you're looking for an easy and satisfying side dish, give these spuds a try!
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