Best Browned Oven Potatoes Recipes

CRISP OVEN-BROWNED POTATOES

Steps:

• Preheat oven to 350°F with rack in upper third. Butter a 3-to 4-quart shallow baking dish.
• Peel potatoes and thinly slice (about 1/16 inch thick) with slicer. Toss with butter, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to dish and cover tightly with foil.
• Bake 20 minutes. Remove foil and increase oven temperature to 450°F, then continue to bake until top is browned and crisp, about 25 minutes more.

OVEN BROWNED POTATOES

Steps:

• Place potatoes in shallow baking pan.
• Drizzle margarine over.
• Season with salt and pepper.
• Bake at 350* for about 1 hour or until tender.
• Baste occasionally with the margarine.
• Sprinkle with paprika and serve.

HERBED OVEN-BROWNED POTATOES

Steps:

• Preheat oven to 450°F.
• Cut potatoes into 1/4-inch-thick slices and in a saucepan of boiling salted water cook 5 minutes, or until just cooked through. Drain potatoes well in a sieve and transfer to a 6-cup gratin dish (1 1/2-quart) or other shallow baking dish, 11 by 8 by 1 1/2 inches. Toss potatoes immediately with remaining ingredients and pepper and salt to taste and bake in upper third of oven 20 minutes, or until potatoes are pale golden.

BROWNED OVEN POTATOES

Steps:

• 1. Peel, and slice the potatoes.
• 2. Place in dutch oven and cover with water and boil until tender (about 30-40 minutes).
• 3. Place in large mixing bowl and add 1/2 c. milk, a little at a time until you reach desired consistency. If you need more, add until desired consistency) ½ stick butter, 1 t. salt, 1 t. fresh ground pepper. Mash potatoes. The texture should not be too thin, nor too thick.
• 4. Once the potatoes are mashed, place them in a pastry bag and squeeze onto a well-greased baking sheet (I like to use parchment paper on my baking sheet) and in a rounded shape about 3-4" round (into several little personal sized rounds). Sprinkle with paprika and Parmesan and place in oven at 325/ until golden brown, about 30 minutes.
• 5. Remove from sheet when done using a spatula to serve individually.

OVEN-BROWNED POTATOES WITH PANCETTA AND ROSEMARY

Steps:

• 1. Place potatoes in large, deep pot and cover with cold water. Bring to boil over high heat and cook until potatoes are still a bit firm when pierced with knife, about 15 to 20 minutes for medium-size potatoes, do not overcook. 2. Drain potatoes and let cool several minutes. Preheat oven to 450 degrees F. Using all of butter, coat bottom and sides of large shallow baking pan (such as broiler pan). Cut potatoes into large chunks and add to pan. Sprinkle with remaining ingredients except garnish. 3. Roast, turning often, until all butter and oil are absorbed and potatoes are very crisp, about 1 to 1 1/4 hours. To serve: Turn into shallow serving bowl and garnish with parsley or rosemary.

OVEN-BROWNED POTATOES

Steps:

• About 1 1/2 hours before beef roast is done, prepare and boil 6 medium potatoes. For decorative potatoes, make crosswise cuts almost through whole potatoes to make thin slices and decrease boiling time to 10 minutes. Place potatoes in beef drippings in pan, turning each potato to coat completely or brush potatoes with melted butter or margarine and place on rack with beef. Continue cooking about 1 1/4 hours, turning potatoes once, until golden brown. Sprinkle with salt and pepper if desired.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.