Recipe for awsome roasted potatoes anyone?

Question

I am looking for a good way to have roasted potatoes so they end up really crisp on the outside and full of flavor.....

Answer 1

Roasted Garlic Potatoes Recipe

vegetable cooking spray or a little olive oil
1 3/4 pounds baking potatoes, peeled and cut into 1-inch cubes
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon coarse (kosher) salt
4 cloves garlic, minced
PREPARATION:
Spray an 11x7-inch baking dish with cooking spray, or oil.
Preheat oven to 425°. Combine remaining ingredients in a bowl; toss well to coat thoroughly. Let coated potatoes stand 10 minutes. Spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake for 35 minutes or until tender and lightly browned, stirring occasionally.

Easy Herb Roasted Potatoes

1 1/2 pounds red or Yukon gold potatoes, peeled, cut into wedges
1 tablespoon melted butter
1 tablespoon vegetable oil
2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley
1/2 teaspoon dried dillweed
1/2 teaspoon dried rosemary, crumbled
1/2 teaspoon onion powder, optional
1/4 teaspoon garlic powder, optional
salt and pepper
PREPARATION:
Line a baking sheet with foil; grease the foil lightly. Heat oven to 375°.
Combine potatoes, butter, oil, parsley, dill, rosemary, and onion and garlic powders in a large food storage bag. Mix in the bag until potato wedges are thoroughly coated.

Arrange potatoes in the prepared baking pan in a single layer. Sprinkle with salt and pepper. Bake for 45 to 55 minutes, or until potatoes are tender and nicely browned.
Serves 4.

Answer 2

Here's my recipe: For flavoursome roasties which cook perfectly, it's absolutely vital to use good quality, preferably organic potatoes

Peel the potatoes, and boil in salted water for about 20-30 minutes, until cooked through, but still firm. Drain, cool, and using a fork, score them all over gently, in a cross-hatching pattern. Get a cold roasting tin, and pour in some vegetable oil. Alternatively, for extra flavour, use the fat from whatever meat you're roasting (if you are roasting meat) - I find that chicken fat and lamb fat are best. Put the potatoes into the roasting tin, and coat in the fat. Heat the oven as high as it will go, and roast for 30-45 minutes, turning regularly, to ensure even crispness and golden colour. Yum!

Answer 3

These are so easy and soooo good!
Preheat oven to 350.

Peel and cut three baking potatoes into wedges.
Put three tablespoons of vegetable oil and two tablespoons of butter in a baking pan and put in oven until melted.
Take pan out of oven and add one tablespoon of salt, mix into the oil, and add the potatoes.
Coat the potatoes in the oil mixture.
Bake for at least an hour, turning potatoes halfway through. Check, and if they are not crisp enough, bake a little longer.
Enjoy!

Answer 4

Scrub & cut potatos into weges. Spray with pan spray, sprinkle with salt (either plain, garlic, seasoned, celery, whatever you like). Roast in 400% oven untill tender. You may want to turn them at least once while they're roasting. I use a toaster oven so it doesn't heat up the kitchen so badly. I've been known to microwave the unseasoned spud for just a few min. before putting in the oven, just 'till they kinda turn slightly transparent, not untill done. I only do this if I'm in a hurry though.

Answer 5

Crispy Oven Fried Potatoes

INGREDIENTS:
2 tablespoons olive oil
2 tablespoons butter
5 large baking potatoes, about 3 to 3 1/2 pounds, peeled and cut into 1-inch cubes
1 large onion, halved then each half quartered
3 large cloves garlic, cut in halves
salt
PREPARATION:
Put oil and butter in a 15x10x1-inch jelly roll baking pan. Arrange potatoes, onion, and garlic in the pan. Bake on low rack of oven at 475° for about 1 hour, until golden brown and crispy. Stir occasionally.

Salt to taste.

I hope this recipe helps you!

Answer 6

The best I ever had were done on the grill. Baby reds. They were peeled only around the middle of the potato, seasoned and buttered inside foil pockets. Each pocket was made from a single foot square piece of foil folded in half and the edges rolled. The pockets were not tight so that there was air space for expansion in side the foil. They were placed on a medium hot grill for about a half hour. The same lady did rubbed pork chops (2) in foil as well as buttered corn on the cob. Everything was delicious and she had virtually no clean up on the grill. The corn had been parboiled then buttered and rolled in foil.

Answer 7

Cut up the loin into strips! Then dip them in soy sauce and then flour and pan fry them in butter. I throw in sliced mushrooms and green peppers for some color and extra flavor and serve with rice. SUPER easy and really good. I don't recommend doing a pork loin in a slow cooker as the meat is already so tender. Another idea is to butterfly the loin, and stuff it with sausage, goat cheese and spinach (or whatever you like!) Put it in the over at 350 for about 25-30 minutes or until you think it's done. Super easy and really good.

Answer 8

The way I make my roasted potates I slice them legthwise thicker then fries like 1/2 moon shape, I then boil them for about 5 minutes, then I dry them on paper towel I coat them with olive oil and paprika and slow roast them in oven for about 30 minutes, them sprinkle with salt. Depending on mood I add parsley or my absolute favourite fresh rosemary.

Answer 9

I personally use salt, garlic, parmesan cheese and fresh rosemary. Toss some diced potatoes with those ingrediants and some olive oil and cook in a 425 oven. I love them.

Answer 10

dice potatoes into wedge like size season with spices like paprika, parsley, pepper, salt, and then put them in a oiled heated pan and cook or in the oven on a tray for some time till tender and crisp