crispy roasted red potatoes

Anyone have a recipe that doesn't call for rosemary or garlic?

Do you have to boil them first before you put them in the oven to crisp?

Re: crispy roasted red potatoes

i use red potatoes, cube them up, slice onions, drizzle olive oil, and use whatever spices, salt, pepper, paprika, any seasoning.

you can also use the lipton onion soup mix-thats always a crowd pleaser!!

Re: crispy roasted red potatoes

oooo i forgot...NO need to boil the potatoes, that may ruin them. Just make sure you cut/cube them to be similar size. Use enough oil-not too much, but you will see as they cook in the oven. I usually pull them out every 10mins and stir them, if you see they look dry, just add some more oil.

Re: crispy roasted red potatoes

try pioneer woman's crash hot potatoes.....just substitute out the rosemary for whatever other spice you want to use, paprika, onion salt, thyme etc


ps, you DO boil them first for this recipe and they are delish!!!

Re: crispy roasted red potatoes

I use red potatoes. You don't have to boil them or microwave them.

Cut them up into 1/4 chunks. Drizzle with olive oil, salt and grey poupon. I use about 2 tbsp or 3 tbsp of mustard to coat them to give nice flavor

Bake in the oven at 425 until brown. Approximately 45 minutes Toss frequently.

DELISH!

Message edited 10/25/2010 1:52:41 PM.

Re: crispy roasted red potatoes

i just made these friday night. I just cube them, use olive oil and a ton of spices but mostly salt, pepper, paprika and goya. Then cook on 400... they were SO good.

Re: crispy roasted red potatoes

i clean the potaoes.. leave them whole if they are the little bite size ones if not yu can cut them into whatver size you want. take a seperate bowl add olive oil and italian seasoning, mix it together. Put the potatoes in the pan you are going to use to cook them(i like to use a cookie pan(with lip)) add the mixture to the potaoes and toss until completly coated. then put them in the oven at 350 for about an hour(depends how big the pieces are) and turn them until they have a golden crust to them.

Re: crispy roasted red potatoes

Lipton Onion Soup Mix!!

Ingredients
1 Envelope Lipton Recipe Secrets Onion Soup Mix

4 Medium all- purpose potatoes, cut into large chuncks (about 2 lbs)

1/3 cup Olive Oil

Preparation
Preheat oven to 425 degrees


In 13 X 9 baking or roasting pan, combine all ingredients. (I use a plastic cooking bag to mix the oil, seasoning, and potatoes together before emptying contents of bag into the pan) Don't cook them in the bag.


Bake, stirring occasionally, 35 - 40 minutes or until potatoes are tender and golden brown.

Re: crispy roasted red potatoes

I use reds. I wash them and nuke them for about 5 minutes. Poke holes in them with a fork to let steam out.l

Cut them bite sized so they cook evenly.

Spread them out on a cookie sheet or broiler pan.

Drizzle olive oil. Use coarse salt, ground pepper, onion powder, paprika, parsley, oregano and any other spices you like. Toss right on the pan to get everything coated.

Bake at 425 for 15 mins. Turn your oven to broil for 10 mins and continue to cook.

Message edited 10/26/2010 9:56:58 AM.

Re: crispy roasted red potatoes

Prior to baking, I toss the diced potatoes with EVOO, salt, pepper and parmasean cheese (not freshly grated but the cheaper kind), this really gives it a crispy coating!

Oh, and I find that soaking the diced potatoes in icy cold water for a few minutes and thoroughly drying (like with a good dish towel) helps make them crisper/less soggy and moist.

Re: crispy roasted red potatoes

I cube them, and add a few slices of onion and I sprinkle with black pepper, a little salt, parsley, oregano and some garlic powder and I use about 3 tbs of butter and bake at 375 for an hour and stir once just over half way through cooking. YUMM!!!

Re: crispy roasted red potatoes

I don't boil them before putting them in the oven. Usually an hour, sometimes a little more and they're crispy!