How To make Baby Potatoes Coated with Almonds

Have you ever seen CRISPY PARMESAN SMASHED POTATOES like this?! ???? #shorts #potatoes

✨You can find the full printable recipe with tips and directions on my website which is linked here:
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These Crispy Parmesan Crusted Smashed Potatoes will be your new favorite side dish. This recipe was inspired by the viral crispy garlic parmesan potatoes. I decided to show you my take on it by making them smashed, which I know you’ll love. I personally think that when you smash them, the potatoes absorb so much more of that buttery parm mixture which makes them even better. These potatoes are crispy on the outside, and creamy on the inside. I paired them with a simple yogurt and dill dipping sauce but you can absolutely use any you like.

INGREDIENTS:
The Potatoes:
16 baby yellow potatoes use more if you want to
½ stick of melted unsalted butter (56 grams) which is also equal to 4 tablespoons
1.5 teaspoons garlic powder
1 tablespoon Italian seasoning or oregano
salt to taste
½ cup good quality grated parmesan cheese measure with your heart

Yogurt Dipping Sauce:
½ cup plain yogurt
1 teaspoon of olive oil
salt to taste
dry or fresh dill to taste

You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for PARM SMASHED POTATOES in the search tab on the website and it will pop right up.
themodernnonna.com

⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent

#smashedpotatoes #parmesansmashedpotatoes #potato #mealprep #homemade #themodernnonna

5 Star Roasted Potatoes ❤️

These perfectly roasted potatoes are crispy on the outside and soft and fluffy on the inside, and they are by far the best out there. I par boil them first for about 12 minutes, then I roast them because they will take less time and because they won’t be dry and tough. I season them with lemon pepper, olive oil and seasoned salt first then I roast them for about 28 minutes flipping once, then I toss them with olive oil, freshly minced garlic and finely chopped rosemary and roast them for the last 2 minutes this way they will be crunchy from the outside and soft and fluffy from the inside. Don’t let anyone tell you the garlic won’t bun if roasted longer, because it will. These are delicious as a side dish anytime of the year, and also perfect when you want to switch from mashed potatoes. I hope you give them a try. ❤️

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INGREDIENTS _____________
2 lbs. petite red potatoes
1 tsp Kosher salt for boiling (you decide amount)
1 Tbsp fresh chopped Rosemary (or dry)
5 medium garlic cloves (minced)
2 Tbsp Olive oil (for mixture)
1 Tbsp Olive oil for seasoning
1 1/2 tsp lemon pepper or (as needed)
1 1/2 tsp Seasoned salt (i used Season All)
Salt if needed
Chopped parsley for garnish




DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.

#roastedpotatoes
#potato
#rachelcookswithlove

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guzman_rachel@yahoo.con

CRISPY BABY POTATOES WITH SEMOLINA COATING - Mrs Vahchef

Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women.



This is a kids special recipe prepared with baby potatoes. Par-boiled potatoes roasted in a savoury, crispy semolina coating and it's absolutely delicious.


Ingredients:
Potatoes 2 Numbers
Cumin powder 1 Teaspoons
Coriander powder 1 Teaspoons
Garam masala 1/2 Teaspoons
Turmeric powder 1/4 Teaspoons
Ginger garlic paste 1 Teaspoons
Red chilly powder 1 Teaspoons
Salt 0 To Taste
Rice flour 1 Tablespoons
Mint leaves 1/4 Bunch
Semolina 1/2 Bunch
Oil 1 To Fry

Directions:
1. Cook the potatoes until 80% and cut into round slices along with peel.

2. Take a bowl and add cumin powder, coriander powder, garam masala, turmeric powder, ginger garlic paste, red chilly powder, salt, rice flour, finely chopped mint leaves, water and mix thoroughly like bajji batter.

3. Place the potatoes in the bajji batter and mix well.

4. Then place it in semolina and coat it on all side.

5. Heat the pan and place the potatoes and after 1 min add oil toss it and cook it until it is golden brown in colour.

6. Now the hot crispy baby potatoes with semolina coating are ready to serve

Baby potatoes Recipe

Hi guys
Today i am sharing a quick and easy baby potato recipe . For this you need :

7-8 baby potatoes
1 teaspoon rosemary
1 teaspoon parsley
1 teaspoon crushed garlic (optional)
1 teaspoon butter

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Cajun Spiced Potatoes - Barbeque Nation Style Recipe - CookingShooking

Today, let's make Barbeque Nation Style Cajun Potatoes, which is a super tasty crunchy starter recipe..

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Cajun Potatoes Ingredients:
Potatoes - 20
Water - to boil
For Coating - Corn Starch - 4 tbsp
All Purpose Flour / Maida - 2 tbsp
Water - to make a batter
Oil - to cook / shallow fry
Mayonnaise - ¾ cup
Chilli Flakes - 1 tsp
Herbs Mixed - ½ tsp
Onion Powder - 1 tsp
Garlic Powder - 3 tsp
Salt - ½ tsp
Pepper Powder - ½ tsp
Paprika / Kashmiri Red Chilli - 2 tsp
Milk - ½ of ¾ cup / to adjust
To Garnish - Onion, Coriander and Red Chilli Powder


Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)

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EASY HERB ROASTED POTATOES | 30-min, healthy carbs, Gluten-Free & Vegetarian ????

#roastedpotatoes #potatoes #potatorecipe

THYME & ROSEMARY ROASTED POTATOES. 30-min. & 6-ingredients (minus salt/pepper) is all you need to make these. ????????Let’s just say, it’s a staple item game changer to have a healthy source of carbohydrates for the week. Whether you eat them alone or pair with another meal, it’s so versatile!
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-1 bag small red potatoes, wash & pat dry, then quartered
-2 tbsp fresh rosemary, finely chopped
-2 tbsp fresh thyme, finely chopped
-Salt
-Black pepper
-Garlic powder
-Paprika
-Olive oil, enough to have a thin coating on potatoes

Bake at 450 degrees for 30 minutes. Store in tightly sealed container in the fridge up to a week!