Easiest Crispy Oven-Roasted Potatoes Recipe

I love to cook, and trying new recipes is really fun for me. But when we settle into normal life, and cooking isn’t necessarily the focus, I tend to return to the basics. Simple food, simply prepared. Easiest Crispy Oven-Roasted Potatoes Recipe

Easiest Crispy Oven-Roasted Potatoes

These crispy oven-roasted potatoes are a favorite of my husband and I. Sometimes my son enjoys them, but my four-year-old daughter dislikes white potatoes (and I’m in no way encouraging her to learn to like them, as I see them as a bit of a splurge) so she abstains when we make these. Sometimes, I’ll squeeze a bit of lemon juice over mine, to mimic this lemony potatoes recipe with a lot less preparation. The leftovers are even great cold, or you can of course reheat in a toaster oven or in a pan.

Easiest Crispy Oven-Roasted Potatoes Recipe
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
These crispy oven-roasted potatoes are a favorite simple side to accompany burgers and a vegetable. And they're EASY to make. Squeeze some lemon juice over them for a tangy surprise!
Course: Sides
Cuisine: American
Author: Emily Chapelle
Ingredients
  • Red-skinned potatoes washed and cubed
  • Extra-virgin olive oil
  • Sea salt or your favorite seasoning
Instructions
  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Toss your potatoes with enough olive oil to lightly coat them.
  3. Spread potatoes on metal baking sheets in a single layer.
  4. Sprinkle with sea salt or your favorite seasonings.
  5. Roast for half an hour, then scrape the potatoes up with a metal spatula/flipper, and turn them.
  6. Continue roasting another 10-20 minutes, or until the potatoes are as crispy as you like.

Easiest Crispy Oven-Roasted Potatoes

Would you like to see more of my family’s everyday recipes?

These are usually things that don’t require many ingredients, and the preparation isn’t anything complicated. They might be things you already know how to do, but being able to bookmark or pin them for your meal-planning convenience might be helpful. What do you think?

Lemon Pepper Potato Chips–Dehydrator Recipe

I recently tried out an idea I had had floating around in my head for a LONG time… a way to make homemade potato chips in the style of Baked Lay’s or Pringles. With the help of my awesome immersion blender and my amazing dehydrator with the non-stick sheets, I did it.

And it worked WONDERFULLY. So now I’m trying out flavor ideas, and posting the successes for you! I’ll add links to the flavor combos at the bottom of the original Homemade Baked Lay’s Recipe post, so you can check back there for other new ones as they go up!

Lemon is one of my favorite flavors in the world. Lemon chicken, lemon broccoli salad, lemon olive oil dressing on my salads, lemon pepper on baby carrots, hollandaise sauce on ANYthing. So lemon potato chips sounded blissful to me. And I added pepper for a bit of zing and depth.

The original Homemade Baked Lay’s Potato Chips Recipe post has step-by-step pictures, if you’re interested in more detail. Here, I’ll just include the recipe for this flavor.

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Lemon Pepper Potato Chips Recipe — In the Dehydrator

Ingredients:

Method:

  1. Cook the potato however you’d like. I pierced it several times and threw them in the microwave together for about 6 minutes. Let cool, and peel.
  2. Chop up the potato, and put into a bowl along with the rest of the ingredients.
  3. Use an immersion blender to combine everything into a creamy potato paste.
  4. With a spatula, smooth the potato paste over non-stick dehydrator sheets (If you don’t have them, you can use parchment paper cut to size). You want to make this as thin as you can without making holes in it. I got 3 trays’ worth out of this recipe.
  5. Insert your trays into the dehydrator, and turn it on to 145 degrees.
  6. After about 4-6 hours, flip over the “big chips” and return to the dehydrator for several more hours.
  7. When they’re completely dry, remove the “big chips” to cool. This doesn’t take long.
  8. When the chips are cool and crisp, break them up into smaller chips.
  9. Store in an air-tight container and eat within a day or two.

Tip:

If they get a bit “bendy” you can throw them back into the dehydrator for a few hours, but they’ll be best when they’re fresh. Remember: YOUR chips don’t have any nasty preservatives in them.

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I hope you enjoy your chips! If you like this recipe, please  pin it, share it on facebook or twitter, or email the link to a friend. I REALLY appreciate when people spread the word about my blog!

If you haven’t subscribed to my blog yet, please do! I’ll have some more great chip recipes up soon, along with all of my other usual kick-assery. And don’t forget to check back at the original chip post for links to other recipes as I try them out.

The Best Sour Cream & Onion Potato Chips Recipe

I recently tried out an idea I had had floating around in my head for a LONG time… a way to make homemade potato chips in the style of Baked Lay’s or Pringles. With the help of my awesome immersion blender and my amazing dehydrator with the non-stick sheets, I did it.

And it worked WONDERFULLY. So you can expect to see some new flavors popping up here on the blog as I try out my ideas. I’ll add links to the flavor combos at the bottom of the original Homemade Baked Lay’s Recipe post, so you can check back there for other new ones as they go up!

One of my favorite chip flavor combos has been Sour Cream & Onion, for as long as I can remember. I tried it out, and these chips are to die for. Really strong flavor, perfect crunch, and easy and cheap to whip together.

chips

The original Homemade Baked Lay’s Potato Chips Recipe post has step-by-step pictures, if you’re interested in more detail. Here, I’ll just include the recipe for this flavor.

BEST Sour Cream & Onion Potato Chips

Ingredients:

  • 2 large russet potatoes
  • 1/2 cup full-fat sour cream
  • 1 1/2 cup water
  • 2 Tablespoons dried parsley
  • 2 Tablespoons onion powder
  • 1 Tablespoon salt

Method:

  1. Cook the potatoes however you’d like. I pierced them several times and threw them in the microwave together for about 10 minutes. Let cool, and peel.
  2. Chop up the potatoes, and put into a bowl along with the rest of the ingredients.
  3. Use an immersion blender to combine everything into a creamy potato paste.
  4. With a spatula, smooth the potato paste over non-stick dehydrator sheets (If you don’t have them, you can use parchment paper cut to size). You want to make this as thin as you can without making holes in it. I got 3 and a half trays’ worth out of this recipe.
  5. Insert your trays into the dehydrator, and turn it on to 145 degrees.
  6. After about 4-6 hours, flip over each “big chip” and return to the dehydrator for several more hours. (I started them around noon, flipped around dinner time, and turned my dehydrator off in the morning, though I’m sure they were finished sometime in the middle of the night.)
  7. When they’re completely dry, remove the “big chips” to cool. This doesn’t take long.
  8. When the chips are cool and crisp, break them up into smaller chips.
  9. Store in an air-tight container and eat within a day or two.

Tip:

If they get a bit “bendy” you can throw them back into the dehydrator for a few hours, but they’ll be best when they’re fresh. Remember: YOUR chips don’t have any nasty preservatives in them.

 

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I hope you enjoy your chips! If you like this recipe, please  pin it, share it on facebook or twitter, or email the link to a friend. I REALLY appreciate when people spread the word about my blog!

If you haven’t subscribed to my blog yet, please do! I’ll have some more great chip recipes up soon, along with all of my other usual kick-assery.

Homemade “Baked Lay’s” Potato Chips–But Better!

There are so many recipes out there for making potato chips.

All of them involve thin-slicing the potatoes. Anddddd… I don’t always feel like using my mandoline, and my knife skills are more than a bit lacking.

Some include baking in the oven — but the only way to get them super-crispy that way is to almost burn them (which I don’t mind, but it takes a lot of time to get there, and attention to not accidentally let them go a bit too far).

Others involve deep-frying, which results in delicious chips, but I always feel that the amount of set-up and oil involved results in not enough chips for the work. And I’m not a huge fan of cooking over hot oil if I can avoid it. It freaks me out. Spattering. AHHHH!

lays

So for a while, I’ve been thinking of making some chips in the style of Pringles or Baked Lay’s. You know the ones. They’re NOT slices of potato. They’re super-thin “slabs” of potatoes, somehow made crispy!

With the help of my awesome immersion blender and my amazing dehydrator with the non-stick sheets, I did it. And now that I’ve done the experimenting one potato at a time, and found what works, I can fill up the whole dehydrator and make lots of chips at once!

Step 1: Cook your potatoes however you’d like. Bake, microwave-steam, or boil. Just make sure they’re cooked. I’ve made “potato chips” in the dehydrator before by just using raw potato slices, and they’re not good… raw potatoes really have an unpleasant starchy taste you won’t enjoy. Let the potatoes cool enough so that you can handle them, then peel. (If you’re boiling them, you could peel them first. For baking and microwave-steaming, you should leave it on for the first part.)

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Step 2: Once your potatoes are peeled, cut them up into smaller pieces so that blending them will be easier.

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Step 3: (Here you can see that I played with sweet potatoes too. They work great!) If you want to add seasonings or spices IN your chips, make sure they are very finely ground. I used a mortar and pestle to grind up some rosemary for the sweet potato chips.

For EACH potato you’re using, add 3/4-1 cup of water, and 2 Tablespoons of a fat. You can play with the fats a bit. I used bacon grease in my white potato chips (with Ranch seasoning) and olive oil in the sweet potato chips. I think next time I do the sweet potato ones, I’ll use 1 Tablespoon of olive oil and 1 Tablespoon of a flavorless oil like expeller-pressed coconut oil.

This is a huge reason homemade is going to be way better than the “real” Baked Lay’s chips. You get to choose whatever fat you’re most comfortable with, instead of the corn oil that is in the factory-made ones (they also add soy lecithin, corn starch, and sugar).

Note — you CAN make them without a fat. My first batch didn’t have any added oil… but they will be a lot harder. With a fat added, they’re just as crunchy, but not as hard. If you don’t understand what I’m talking about, try it. You’ll see. The fats give them a much more pleasant texture.

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Step 4: Whir the potatoes, water, fat, and optional seasonings with your immersion blender until it looks like baby food or wallpaper paste. It’s not that attractive, but it’s what you want.

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Step 5: Use a spatula to smear the potato glop onto your nonstick dehydrator sheets. Spread it as thinly as you can without making “holes” in it. You’ll be able to fit about one medium potato per sheet/tray. So if you have the 9-tray dehydrator I have, you can make about 8-10 potatoes’ worth at once.

Step 6: Optional step — if you want any seasonings on top of your chips, add them now. I added sea salt to my olive oil/rosemary sweet potato chips.

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Step 7: Slide your trays into the dehydrator, and turn it on to about 145 degrees. Let them dehydrate about 6 hours, then pick up the large chip on each tray and flip it over, then dehydrate several more hours to dry completely. When I’ve made them, I got them in the dehydrator around noon, flipped them around dinner time, and took them out in the morning. But I’m SURE they don’t NEED an overnight… the timing is just convenient for me!

The sweet potatoes like to stay flat, but as they dry and shrink, they’ll get cracks in the “big chip” like this:

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…and white potatoes like to stick together, but curl up as they dry. Like this:

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It doesn’t matter either way though. Because once the big chips are completely cool (it doesn’t take long), you break them up into smaller chips anyway.

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Our favorite so far is the white potato/bacon grease/Ranch seasonings combo.

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I’m excited about trying other combinations! I’ll post links here as I make each one.

  1. The Best Sour Cream & Onion Chips!
  2. Salted Caramel / Butter Toffee Potato Chips
  3. Zingy Lemon Pepper Potato Chips
  4. Since potatoes are naturally sweet, adding coconut oil (not expeller-pressed … virgin, so it has the coconut flavor) and cocoa powder might be fun to try!
  5. Sweet potatoes would be amazing with butter and cinnamon.
  6. Blending in grated parmesan cheese would probably be delicious.
  7. Using half unflavored oil and half sesame oil, and blending in some Nori would be really fun. You could sprinkle those with sesame seeds too.
  8. Something I HAVE TO try is using dill pickle brine in place of the water. I LOVE pickles and pickle potato chips would be so fun!
  9. Blending in sun-dried tomatoes and basil would be a nice summery flavor.
  10. Adding spinach during the blender stage would make a GREEN chip that’s packed with vitamins and iron.
  11. Lime juice, chili, and cumin would make a south-of-the-border flavor combination.
  12. Using your favorite grilling rub (like Ron’s Rub) as the seasoning would probably give you barbeque-esque chips.

What flavor combo would you want to try first?

Lemon Garlic Chicken with Green Beans and Potatoes

I was so excited to try this recipe from Real Simple. I’m a sucker for lemony things, skin-on chicken, and any excuse to eat roasted garlic.

The first time was a bust though. I’ve cooked lemon slices like this before (the original recipe has you put them in the bottom of the baking dish), and wasn’t pleased with the results so I wasn’t sure about it, but I followed the directions anyway… the lemons get bitter when you bake them so long. They made the green beans too bitter to eat, and the potatoes weren’t great either.

So I took out the lemon slices, and simplified the rest of the process, and ended up with some DELICIOUS chicken and veggies. You need to make this. Seriously.

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Lemon Garlic Chicken with Green Beans and Potatoes

Ingredients:

  • 1/4-1/2 cup olive oil
  • juice of 2-3 lemons
  • several cloves of garlic, cut in half (I buy the pre-peeled cloves — they’re so easy! And I put in probably 10-15 because I LOVE to eat them once they roast and get all soft)
  • salt or seasoned salt
  • pepper
  • a bunch of green beans (1-2 pounds, ends trimmed)
  • 8-10 red potatoes, cut into chunks (I do 4-6 pieces per potato depending on size)
  • Chicken thighs or breasts, bone-in, skin-on. I did 8 thighs the last couple times we made this.

Method:

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a medium mixing bowl, whisk together oil, lemon juice, salt, pepper, and garlic cloves.
  3. Add the green beans and potatoes to the oil mixture and toss to coat. Using tongs (salad tongs work great), transfer the veggies to a baking dish (9×13 is good).
  4. Using the tongs, swirl each piece of chicken around in the oil mixture before placing on top of the veggies in the baking dish.
  5. If any oil remains, drizzle it on top of the chicken.
  6. Roast for an hour. Enjoy!

Twice Baked Potatoes & Potato Skins – Make & Freeze

I think this is the last “make and freeze” recipe I had saved up from when I was pregnant. We got a huge bag of potatoes and I did various things with them, so they’d be available for quick meals, sides, or snacks when I was going to be occupied with a newborn and too busy to think about cooking much.

They were delicious.

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First, I washed and baked all the potatoes. Poke holes in them so they won’t explode, and bake at 400 degrees Fahrenheit for about 40-60 minutes depending on how big the potatoes are.

Then I let them cool for a while so they were cool enough to hold. I cut each in half and scooped out the innards into a pot, using a soup spoon and being careful not to break the skin.

I dumped some things into the potato guts to make them taste amazing (and to make them have more worthwhile ingredients/foods in them) — chicken stock, butter, cheddar cheese, onion powder, garlic salt. Basically you can add whatever you feel like. Stir it really well!

Then, I filled the bigger potato skins with the potato mixture (overfilling them) and topped with crumbled bacon, gently pressing the bacon into the top a little so it wouldn’t fall off.

With the smaller skins, I  put some cheddar cheese in each one, and topped with bacon. So that the bacon wouldn’t fall off when I froze them, I broiled these for a couple minutes just to melt the cheese.

If you want to freeze these, put them all on a cookie sheet and freeze unwrapped so they will be like little blocks of ice that will hold their shape instead of squishing… then once they’re frozen solid, vacuum-seal them in serving-size packages. I put 2 twice baked potatoes in some packages, and packed some by themselves. I did the same with the skins — some packages of 4, some of 8. That way, if my husband and I were eating together, we could take out a bigger package, but while he was away I didn’t have to thaw so much.

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To reheat — just warm up your oven (350ish is good), pop these suckers on a foil-lined cookie sheet (unwrapped of course, no plastic) and heat through. The twice baked potatoes take about 30-40 minutes from a frozen state, and the skins only take 15-20 minutes.

These would be great to make in batches and have on hand any time, not just for postpartum. They make a great addition to meals, or serve as an easy snack.

Loaded Baked Potato Leek Soup

We got leeks last Tuesday in our CSA basket, and I wasn’t exactly sure what to do with them. I know they’re basically like big huge fat green onions, but didn’t really have a plan for them. So I googled around and found things like potato leek soup, cauliflower leek soup, things like that. So I took the idea and ran with it, instead making a creamy delicious “loaded baked potato” leek soup.

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We just finished scarfing down our bowls and holy cow… I couldn’t make you wait another day for this recipe. RUN to the store now and get ingredients for this soup if you don’t already have them. Then make the soup. I beg you. You will thank me later.

You will need:

  • 1 stick of butter (1/2 cup)
  • 2-3 leeks (just the white part and the light green part – toss the tough dark green parts), chopped
  • Salt and white pepper
  • 2 baking potatoes, diced (about 4 cups total). Leave the peels on, because why not?
  • about 3 cups of chicken broth
  • 1/3 cup or so of heavy cream
  • bacon, cooked and crumbled
  • sour cream (full fat please!)
  • cheese
  1. In your soup pot, melt the butter and throw in the leeks. Cook them until they’re soft, about 10 minutes or so over medium-high heat. Add salt and white pepper.
  2. Then dump in the broth and potato chunks. Actually, dump in the potatoes first, then the broth. That way you won’t splash the broth (just a little) like I did.
  3. Bring to a boil and cook for about 20-30 minutes or until the potato chunks are tender enough to eat nicely. I tasted one and it was perfect.
  4. Turn off your stove’s heat, then use a slotted spoon to remove several spoonsful of potato/leek chunks to a bowl for safekeeping. Using an immersion blender or your regular blender, blend the soup until smooth.
  5. Add the chunks you saved back into the soup, along with the heavy cream. Stir together.
  6. Serve with shredded cheese, sour cream, and bacon on top. Oh, yum! Thick creamy deliciousness with cheesy drips coming off of your spoon…

Loaded Baked Potato Leek Soup