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Best Crispy Roasted Potatoes Recipe

25
0


crispy roasted potatoes

Mike Garten

Fried, mashed or boiled — we can’t get enough of potatoes in any (and every) form. But these crispy roasted potatoes hold a special place in our hearts (and stomachs!) Whether you’re looking for finger food ideas for your next party, an easy appetizer to satisfy any group, or a perfect BBQ side dish, these roasted potatoes will keep you (and your guests) coming back for more. 

The secret to these golden treats? Boiling and flattening the potatoes before roasting. Boiling the potatoes first gets them tender and soft on the inside, while flattening before roasting gives the dish an irresistible crunch, perfect for topping and dipping! 

Endlessly customizable, this savory app opens the door for countless variations. Top these crispy potatoes with pico de gallo and hot sauce for a creative take on nachos, or load them up with shredded cheese, bacon and sour cream for a twist on potato skins. Indecisive? Mix and match a variety of toppings! Set out bowls of anything and everything — fresh herbs, ranch, salsa — so that everybody gets a chance to top their taters however they please. 

These bites of golden-brown goodness are the perfect addition to your favorite potato recipes, and are sure to become a party app (and weeknight) staple. Fair warning: Make plenty of these salty snacks — they’ll go faster than you think! 

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Cal/Serv:
175

Yields:

6
– 8


servings

Prep Time:

0

hours

15

mins

Total Time:

1

hour

0

mins

2 1/2
lb.

new potatoes (about 20)

2
tbsp.

olive oil, plus more for pan

Desired seasonings and/or toppings (try ranch or taco seasoning, pico de gallo, cheese, bacon, fresh herbs, hot sauce, etc.)

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  1. Place potatoes in large pot. Add enough water to cover by 2 inches and bring to a boil. Add 1 tablespoon salt, reduce heat, and simmer until tender, 18 to 22 minutes. Drain. 
  2. Meanwhile, arrange oven racks so 1 is 6 inches from broiler and heat oven to 450°F. Oil large rimmed baking sheet. Place drained potatoes on sheet and, with bottom of glass, gently press each potato until crushed but still intact. Brush tops with 1 tablespoon oil (sprinkle with additional seasoning if using) and roast 25 minutes.
  3. Brush potatoes with remaining tablespoon oil, then broil on top rack until deep golden brown and crisp, 4 to 7 minutes. Sprinkle with 1/4 teaspoon salt. Serve immediately or top as desired.

NUTRITIONAL INFORMATION (per serving): About 175 calories, 5 g fat (0.5 g saturated), 4 g protein, 250 mg sodium, 29 g carbohydrate, 2 g fiber

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