Best Ice Water Potatoes Recipes
CRISPY BAKED POTATO WEDGES RECIPE
These oven-baked potato wedges are easy and delicious every time. They are crispy on the outside and tender in the center. Don't skip the parmesan topping - it takes these over the top.
Provided by Natasha Kravchuk
Categories Easy
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450˚F. Line a rimmed baking sheet with foil or parchment paper. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4-5 wedges, (1/2"- thick). Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then drain well and thoroughly pat dry with a tea towel or paper towels and place in a large dry mixing bowl.
- Season potatoes with salt, paprika, pepper, and garlic powder and toss to combine. Drizzle potatoes with 1/4 cup of olive oil and toss to coat potatoes in oil.
- Immediately place potatoes on the lined sheet in a single layer, cut-side-down, and bake at 450˚F for 20 min then flip the potatoes and bake another 12-15 minutes or until potatoes are crisp on the outside and tender inside.
- If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with parmesan and parsley, and toss to combine. Serve right away with your favorite dipping sauce.
Nutrition Facts : Calories 307 kcal, Carbohydrate 39 g, Protein 6 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 253 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
ICE WATER POTATOES
Make and share this Ice Water Potatoes recipe from Food.com.
Provided by deanna c
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the potatoes by cutting each into wedges lengthwise about 8 wedges for each potatoes.
- Place in a bowl with ice cubes and add water to cover.
- Place in fridge for at least 45 minutes.
- Drain and pat with paper towels to dry.
- Melt butter with minced garlic salt and pepper.
- I usually use a cast iron skillet, but any oven-proof pan will do.
- Pour butter over potatoes in skillet, the butter mixture will stick because the potatoes are so cold!
- Bake in a 425 degree oven about 25 minutes.
- Broasted!
THE BEST MASHED POTATOES
This is our go-to recipe for classic mashed potatoes, made with plenty of butter and cream. To make them fluffy and flavorful, be sure to simmer them slowly and add plenty of salt to the cooking water. And don't skip the step of steaming the excess water off; leaving too much moisture in the potatoes causes them to be loose and gluey.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes.
- Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
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