DO YOU BOIL POTATOES BEFORE ROASTING RECIPES
PARMESAN POTATOES RECIPE (EXTRA CRISPY) | KITCHN
Steps:
- Arrange a rack in the middle of the oven and heat the oven to 400°F.
- Cut 1 1/2 pounds fingerling potatoes in half lengthwise. Place in a roasting pan or rimmed baking sheet. Drizzle with 3 tablespoons olive oil. Sprinkle with 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Toss to combine. Arrange the potatoes in single layer cut-side down.
- Roast until the bottoms are starting to turn golden-brown, about 30 minutes. Meanwhile, finely grate 2 ounces Parmesan cheese (about 1 lightly packed cup). Pick the leaves from 5 to 6 fresh parsley sprigs and finely chop until you have about 2 tablespoons.
- Carefully flip over each potato with tongs or a thin metal spatula so they are now cut-side up. Sprinkle the Parmesan over the potatoes. (It’s OK if some fall onto the pan.) Roast until the potatoes are cooked through and the cheese is crisp and golden-brown, about 10 minutes more. Sprinkle with the parsley before serving.
Nutrition Facts : SaturatedFatContent 3.9 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 92.3 g, SugarContent 4.3 g, ServingSize Serves 4, ProteinContent 15.8 g, FatContent 14.3 g, Calories 550 cal, SodiumContent 698.4 mg, FiberContent 11.8 g, CholesterolContent 0 mg
ROAST POTATOES WITH PAPRIKA RECIPE - BBC GOOD FOOD
Make roast potatoes that are tasty and healthy. Smoked paprika adds flavour and we have a top tip for a crispy finish. Ideal for Sunday lunch, or Christmas Day
Provided by Sophie Godwin – Cookery writer
Categories Side dish
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 1 hours 25 minutes
Yield 6
Number Of Ingredients 3
Steps:
- Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.
- Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess – these make the best crispy bits!
- Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.
Nutrition Facts : Calories 297 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 4 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.4 milligram of sodium
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- Preheat oven to 425°. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle. On a large rimmed baking sheet, toss potatoes with melted butter, garlic, and thyme. Using bottom of a small glass or mason jar, press down on potatoes to smash them into flat patties. Season with salt and pepper, then sprinkle with Parmesan. Bake until bottoms of potatoes are beginning to crisp and Parmesan is golden, about 25 minutes.
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