Perfect Crispy Potatoes


So when I made Melissa’s Crispy Skinned Chicken a l’Orange I also made the Perfect Crispy Potato recipe from the same episode. I must say I don’t think I’ll make the chicken and potatoes
for the same meal. It was a little crazy doing both of those dishes with my children bothering me, plus it did make a mess. I enjoyed both dishes, just won’t have them again in the same meal. Now when Melissa made the potatoes she served them with a little of the orange glazed from the chicken drizzled over them. I didn’t think it sounded that tasty to have the orange sauce on the potatoes, plus I wanted all the sauce for the chicken. So I decided to add some garlic and onion to the potatoes. They were yummy. Only thing I think that could be improved on the recipe is to stir the potatoes half way through cooking in the oven. Not all of the potatoes were able to get nicely browned and crispy. I think stirring them half way through the oven cook time would solve that problem. These potatoes would also be excellent to make in the Le Crueset skillet I am giving away. Go to yesterday’s post if you haven’t entered yet.

Perfect Crispy Potatoes

1/4 cup vegetable oil
3 russet potatoes, peeled, and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons water
1 tablespoon unsalted butter (I used salted)
(I also added some McCormick’s Grill Mates Garlic and Onion Medley)

Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat (I used slightly lower heat). Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don’t stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them (I recommend stirring them half way through cooking). Transfer the potatoes to a serving bowl and serve.

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6 comments on “Perfect Crispy Potatoes

  • LOL!! I blogged about the same dinner. It was very easy (my kid has flown the nest) and I loooooooooved the potatoes. Interestingly, I felt that the chicken and potatoes went well together. I added a little garlic powder and freshly parsley to give it a European feel. I didn't pour the sauce on the potatoes– I just could go there, on that part of her plating.

  • Love potatoes! If they can be baked and not fried ( still taste like fried) Amen to that! I think the bit of the orange glaze would have been an interesting twist on the flavor of the potatoes.

  • I am glad you are posting Melissa's recipes…I watched her on The Next Food Network Star's shows and really like her recipes. These potatoes look so good and crispy. It was funny, on one of the challenges on The Next Food Networks Stars show she used an iron skillet to press down the chicken to make it crisp up quicker and I remember then I wanted to make that chicken recipe.

  • I also made the same recipes. I also agree that they didn't go together. The chicken was not a winner; the potatoes were. I may make them again tomorrow — if I don't decide to make potato salad instead.

  • I made these same recipes this week! I agree that they just don't go together, but each of them are delish when not served together!

  • Those look so yummy! I like the baked idea, I have experimented with frying potatoes like that, I will have to try baking them afterward!

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