BUTTERY OVEN ROASTED POTATOES RECIPES

BUTTERY ROASTED CRUSHED POTATOES RECIPE - FOOD.COM

Buttery Roasted Crushed Potatoes Recipe - Food.com image

I got this idea from a magazine but tailored the technique and ingredients to my liking. These potatoes turn out buttery, crispy-golden-brown outside and moist inside.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs fingerling potatoes, whole (or baby potatoes)
1/4 cup salt
1/4 cup butter, salted, melted
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

Preheat oven to 375°F.
Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
Once tender, drain water from potatoes. Set aside to cool slightly.
Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
Roast for 15-20 minutes or until crisp and golden brown.

Nutrition Facts : Calories 261.4, FatContent 11.8, SaturatedFatContent 7.3, CholesterolContent 30.5, SodiumContent 7211.5, CarbohydrateContent 36.4, FiberContent 5.6, SugarContent 2.6, ProteinContent 4.1

EASY BUTTER ROASTED POTATO SLICES RECIPE - FOOD.COM

Easy Butter Roasted Potato Slices Recipe - Food.com image

Perfect side for steaks or grilled chicken. Adjust the butter amount to your preference or substitute the butter for olive oil, garlic oil or low-fat substitute. This recipe is done very quickly and effortlessly but if you'd like to save even more time, pre-sclice the potaoes up to 1-2 days in advance and put in a container with cold water and a tbsp of salt (to keep them from browning), refrigerate until ready to use, and drain. Potatoes absorb a lot of salt before they get too salty but if you are doing this, watch how much more you add or add non at all.

Total Time 42 minutes

Prep Time 10 minutes

Cook Time 32 minutes

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

10 medium gold potatoes, peeled
1/2 cup butter, cold
1 teaspoon dried parsley flakes
salt, to taste
pepper, to taste (optional)

Steps:

Preheat oven to 400 degrees F. Line a cookie sheet with aluminum foil and spray with non-stick spray.
Slice potatoes into 1/8" discs (thinner for crispier potatoes). Place in a ceramic or other microwave-safe container (plastic containers work well).
Cut butter into smaller pieces and mix with the potatoes. Cover container, leaving a small opened area to allow the steam to escape. Microwave for 5 minutes.
Take out and stir well, add salt and pepper (if desired).
Return to microwave uncovered for 7 to 10 mins or until potatoes are soft.
Spread potato slices evenly onto the cookie sheet, sprinkle with parsley and bake for 15-20 minutes, if needed, then remove from oven and insert into the broiler for 5 mins until golden brown and edges are crispy.

Nutrition Facts : Calories 614.6, FatContent 23.5, SaturatedFatContent 14.7, CholesterolContent 61, SodiumContent 236.4, CarbohydrateContent 93.2, FiberContent 11.8, SugarContent 4.2, ProteinContent 11.1

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