Best Crispy Potato Totscooks Country Recipes

CRISPIEST EVER POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
• Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
• Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

CRISPY POTATO TOTS(COOK'S COUNTRY)

Steps:

• In a small bowl, whisk water and salt together until salt dissolves. Transfer salt water and potatoes to the bowl of a food processor fitted with the metal blade and process until coarsely ground, 10 to 12 pulses, stirring occasionally.
• Drain potato mixture in fine-mesh strainer, pressing potatoes with a spoon until dry (liquid should measure about 1½ cups); discard liquid. Transfer potatoes to a microwave safe bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking.
• Stir flour, black pepper and cayenne pepper(optional) into potatoes. Spread potato mixture into thin layer over large sheet of aluminum foil and let cool for 10 minutes. Push potatoes to center of foil and place foil and potatoes in 8-inch square baking pan. Push foil into corners and up sides of pan, smoothing it flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm, about 45 minutes.
• Meanwhile, preheat oven to 200 degrees F. Set a wire rack in a rimmed baking sheet; set aside. Heat oil in a saucepan over high heat until 375 degrees. Using foil overhang, lift potatoes from pan and cut into 1¼ by 1-inch pieces (6 cuts in 1 direction and 8 in other). Fry half of potato tots, until golden brown and crisp, 5 to 7 minutes, stirring occasionally once they begin to brown. Drain prepared baking sheet, season to taste and place in oven. Bring oil back to 375 degrees and repeat with remaining potato tots. Serve warm.
• Recipe Notes:.
• If your food processor has a capacity of less than 11 cups, you'll need to process the potatoes in two batches.
• If any large pieces of potato remain after processing, chop them coarsely by hand.
• To make handling the uncooked tots easier, use a wet knife blade and wet hands.
• To Make Ahead: Cool fried potato tots, transfer to zipper-lock bag, and freeze for up to 1 month. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Place potato tots on rimmed baking sheet and bake until heated through, 12 to 15 minutes.

CRISPY POTATO TACOS RECIPE BY TASTY

Steps:

• Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
• Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
• Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
• Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
• On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
• Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
• Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
• Serve with your favorite toppings.
• Enjoy!