Indulge in the culinary delight of ultra-crispy new potatoes, a symphony of flavors that will tantalize your taste buds. These bite-sized gems are roasted to perfection, achieving a golden-brown exterior that shatters upon each bite, revealing a fluffy and tender interior. Infused with a fragrant blend of garlic, herbs, and lemon, these potatoes elevate the humble spud to a culinary masterpiece.
**Recipe 1: Ultra-Crispy New Potatoes with Garlic, Herbs, and Lemon**
This classic recipe is a testament to the power of simple ingredients. New potatoes are tossed in a mixture of olive oil, garlic, herbs, and lemon zest, then roasted until crispy. The result is a delightful balance of flavors and textures that will leave you craving more.
**Recipe 2: Crispy New Potatoes with Parmesan and Truffle Oil**
For a touch of luxury, try this variation that incorporates Parmesan cheese and truffle oil. The nutty flavor of Parmesan and the earthy aroma of truffle oil elevate the potatoes to a gourmet side dish that is perfect for special occasions.
**Recipe 3: Crispy New Potatoes with Smoked Paprika and Rosemary**
If you love smoky flavors, this recipe is for you. Smoked paprika and rosemary add a delightful depth of flavor to the potatoes, creating a dish that is both savory and aromatic.
**Recipe 4: Crispy New Potatoes with Feta and Oregano**
For a Mediterranean twist, try this recipe that combines tangy feta cheese and aromatic oregano. The briny flavor of feta pairs perfectly with the crispy potatoes, while the oregano adds a touch of freshness.
No matter which recipe you choose, these ultra-crispy new potatoes are sure to be a hit at your next gathering. Their irresistible flavor and versatility make them the perfect side dish for any occasion.
ULTRA CRISPY SMASHED POTATOES WITH GARLIC + HERBS
Crispy smashed potatoes are smothered in a delicious garlic and herb sauce for a gluten-free, vegetarian, vegan, and dairy-free side dish recipe. These garlic smashed potatoes are made with red potatoes, butter or olive oil, rosemary and thyme! Learn how to make smashed potatoes with only a few simple ingredients.
Provided by London Brazil
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Bring a large pot of water to a boil.
- Add potatoes and cook for 30-35 minutes.
- In a small bowl combine butter, or oil, garlic, herbs, salt, and pepper. Whisk to combine.
- Once potatoes are fork tender, remove from pot and dry thoroughly.
- Place potatoes on a parchment paper lined baking sheet. Smash each potato twice with a potato masher or large fork. (The thinner they are, the crispier they'll be!)
- Drizzle each potato with equal amounts of the garlic herb sauce.
- Bake in preheated oven for 20-25 minutes, or until potatoes are crispy.
- Top with fresh parsley and serve immediately. Enjoy! See this recipe in Healthy Meal Plan #2.
Nutrition Facts : Calories 208 kcal, Carbohydrate 31 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 264 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
LEMON & GARLIC NEW POTATOES
This is a simplified version of a dish my Costa Rican host sister used to make when I was in the Peace Corps. It has become a favorite side dish at my house. -Katie Bartle, Parkville, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut scrubbed potatoes into wedges; place in a large saucepan. Add water to cover; bring to a boil. Cook, covered, until tender, 10-15 minutes; drain. In the same pan, heat oil over medium-high heat. Add potatoes; cook until browned, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat. Stir in remaining ingredients.
Nutrition Facts : Calories 166 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 240mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
CRISPIEST EVER POTATOES
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
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.
ULTRA-CRISPY NEW POTATOES WITH GARLIC, HERBS & LEMON
Steps:
- 1. Adjust oven racks to lower and upper position and preheat oven to 500°F. Line two rimmed baking sheets with foil and place in oven. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl. 2. Add 2 tablespoons oil to bowl with potatoes. Season with pepper and more salt to taste then toss until exteriors are slightly bashed up and coated in a thin layer of potato/oil paste. Spread remaining canola oil evenly over surfaces of hot foil-lined baking sheets, then divide potatoes evenly between them, using a thin spatula to arrange them cut-side down and using oven mitts or kitchen towels to maneuver the hot pans. 3. Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown and can be easily lifted from the foil, about 30 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, loosen all of the potatoes from the pan and toss. Return to oven and continue roasting until pale golden brown all over, about 15 minutes longer. Add shallots to pans and toss to coat in oil. Return to oven and roast until potatoes and shallots are deep golden brown, about 10 minutes longer. Remove from oven and transfer to a large bowl. 4. Add parsley, chives, lemon zest, garlic, and olive oil to potatoes and toss to coat. Season to taste with salt and pepper. Serve immediately.
ULTRA-CRISPY NEW POTATOES WITH GARLIC, HERBS, AND LEMON RECIPE
When I say crispy potatoes, I want potatoes crunchier than the best of french fries; a thick, craggy, crunchy crust that stays crunchy even after it's made its way through a couple circuits around the table. Here's how to get it right every time.
Provided by J. Kenji López-Alt
Time 1h30m
Yield 10
Number Of Ingredients 11
Steps:
- Add parsley, chives, lemon zest, garlic, and olive oil to potatoes and toss to coat. Season to taste with salt and pepper. Serve immediately.
Nutrition Facts : Calories 283 kcal, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 274 mg, Sugar 3 g, Fat 10 g, ServingSize Serves 8 to 10, UnsaturatedFat 0 g
CRISPY SMASHED HERBED POTATOES
Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they're hot out of the oven maximizes the flavor...and the pretty. -Althea Dye, Howard, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.
Nutrition Facts : Calories 292 calories, Fat 22g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- Choose small, thin-skinned new potatoes for the best results.
- Scrub the potatoes thoroughly to remove any dirt or debris.
- Parboil the potatoes for 5-7 minutes to help them crisp up.
- Toss the parboiled potatoes with olive oil, garlic, herbs, and lemon zest.
- Spread the potatoes in a single layer on a baking sheet and roast at a high temperature until crispy.
- Serve the potatoes immediately with a sprinkle of fresh herbs and a squeeze of lemon juice.
Conclusion:
These ultra-crispy new potatoes are the perfect side dish for any occasion. They're easy to make, delicious, and sure to impress your guests. With their crispy exterior and fluffy interior, these potatoes are a real treat. The garlic, herbs, and lemon zest add a delicious flavor that will complement any main course. So next time you're looking for a simple yet impressive side dish, give these ultra-crispy new potatoes a try. You won't be disappointed.
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