CRISP TWICE-ROASTED POTATOES
This is my new favorite way of doing potatoes. I've tried different kinds but have found the red-skinned potato to work best. The recipe is from A New Way To Cook by Sally Schneider.
Provided by oliveoil
Categories Potato
Time 1h55m
Yield 2 potatoes, 1 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees.
- Pierce the potatoes in several places and place on a baking sheet and roast until very tender, about 1 hour.
- While the potatoes are still hot,smash them lightly, one by one, with the bottom of a glass until they are about 1/2-inch thick.
- Lightly brush the top with olive oil and put back into the oven to roast again for about 45 minutes.
- Flip occasionally and brush the other side with olive oil.
- When they are brown and crisp, remove from the oven and sprinkle with salt and pepper and serve.
- If you would like to do this ahead of time, you can roast the small potatoes and lightly smash them, then let them cool to room temperature.
- They can now be refrigerated or frozen.
- If you freeze them, thaw slightly and then continue with the second baking in the oven as directed.
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Avishek PATEL
[email protected]These potatoes are so easy to make and they always turn out perfect. I highly recommend them.
MD RATUL HASAN
[email protected]I love how crispy these potatoes get. They're the perfect addition to any meal.
Monique Francis
[email protected]These potatoes are the perfect side dish for any occasion. They're easy to make and always a crowd-pleaser.
Feleica Allen
[email protected]I'm not a big fan of roasted potatoes, but these were actually really good. I'll definitely be making them again.
Muhammad Ishaq333
[email protected]I added some garlic powder and paprika to the potatoes before roasting them. They turned out amazing!
NISHANT KOIRALA
[email protected]These potatoes were delicious! I used a variety of potatoes, including Yukon Gold, red, and purple potatoes. They all roasted perfectly and had a great flavor.
Pramish Kumal
[email protected]I followed the recipe exactly, but my potatoes didn't turn out crispy at all. I'm not sure what I did wrong.
Md Abdul Azad
[email protected]These potatoes were a bit too crispy for my taste. I think I'll roast them for a shorter amount of time next time.
Jackson Henderson
[email protected]I love the crispy texture of these potatoes. They're the perfect addition to any roasted chicken or beef dinner.
Nabeen Giree
[email protected]These potatoes were easy to make and turned out great. I used a mix of Yukon Gold and red potatoes, and they were all cooked perfectly.
PRINCE SENZANI
[email protected]I was a bit skeptical about roasting potatoes twice, but I'm glad I tried it. The potatoes were so crispy and flavorful. I will definitely be making these again.
Soda
[email protected]I've made these potatoes several times now, and they always turn out perfect. They're the perfect side dish for any meal.
Coolman eeverr
[email protected]These potatoes were a hit! They were crispy on the outside and fluffy on the inside. I used Yukon Gold potatoes, and they held their shape well. I also added some fresh rosemary and thyme to the roasting pan, which gave the potatoes a delicious flavo