#crispypotatoes

🧄 Crispy Garlic Parmesan Potatoes 🥔🧀

Meet your new favorite side dish… or snack… or main course if you’re bold like that. 😌🔥 Perfectly crispy + cheesy + garlicky = UNSTOPPABLE.

🛒 Ingredients:

✔️ Baby potatoes ✔️ Olive oil 🫒 ✔️ Garlic butter 🧄🧈 ✔️ Parmesan cheese 🧀 ✔️ Paprika, pepper ✔️ Parsley

👩‍🍳 Instructions:

Tuk Sindhi Fried Twice Sindhi people love potatoes because they are crispy and have lots of flavor from the spices. First, potato cubes are boiled and then fried until golden. For a tasty snack or side dish, they are then mixed with fragrant spices.

Ingredients: 4 large potatoes, peeled and cut into cubes. 1/4 cup vegetable oil. 1 teaspoon cumin seeds. 1 teaspoon coriander seeds. 1 teaspoon red chili powder. 1/2 teaspoon turmeric powder. Salt to taste. Fresh cilantro leaves for garnish.

Instructions: They should be just soft, about 5 to 7 minutes. Boil the potato cubes in a large pot. Take them out of the water and let them cool. Warm the vegetable oil in a small pan over medium-low heat. After you add the cumin and coriander seeds, cook for about one to two minutes, until the food smells good. Put the cubes of boiled potato in the pan in a single layer. Fry them for about 6 to 8 minutes, flipping them over every now and then, until they are golden brown and crispy on all sides. Add the salt, turmeric powder, and red chili powder to the potatoes. Add toss to cover evenly. Fry the potatoes for another two to three minutes, or until the spices are well mixed in and the potatoes are crispy. Take the potatoes off the heat and put them in a serving dish. Before serving, sprinkle with fresh cilantro leaves.

Prep Time: 15 minutes

Cook Time: 20 minutes

These crispy roasted potato wedges are a delightful side dish or snack, perfect for any occasion. They're seasoned with garlic and paprika for extra flavor and roasted to golden perfection.

Ingredients: 4 large potatoes, washed and dried. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: Warm the oven up to 425F 220C and put parchment paper on a baking sheet. First, cut each potato in half lengthwise. Then, depending on size, cut each half into thirds or fourths. Put potato wedges in a large bowl and add olive oil, garlic powder, paprika, salt, and black pepper. Toss the wedges around until they are well covered. Place the seasoned potato wedges on the baking sheet that has been prepared, making sure there is space between each wedge. After the oven is hot, bake the potatoes for 30 to 35 minutes, flipping them over halfway through, until the outside is golden brown and crispy and the inside is soft. Take it out of the oven and serve it hot.

Prep Time: 10 minutes

Cook Time: 35 minutes

These Greek-style crispy smashed potatoes are a crowd-pleaser, featuring tender potatoes smashed and roasted until crispy on the outside with flavors of garlic, oregano, and olive oil. Perfect as a side dish or appetizer!

Ingredients: 2 lbs baby potatoes. 1/4 cup olive oil. 3 cloves garlic, minced. 1 tsp dried oregano. Salt to taste. Black pepper to taste. 2 tbsp grated Parmesan cheese optional. Fresh parsley, chopped for garnish.

Instructions: Preheat the oven to 425F 220C. Boil the baby potatoes in salted water until fork-tender, about 15 minutes. Drain the potatoes and let them cool slightly. Place the potatoes on a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently press down on each potato to smash it, keeping them intact. In a small bowl, mix together olive oil, minced garlic, dried oregano, salt, and black pepper. Brush the seasoned olive oil mixture over each smashed potato, ensuring they're evenly coated. Sprinkle grated Parmesan cheese over the potatoes if desired. Bake in the preheated oven for 25-30 minutes or until the edges are crispy and golden brown. Garnish with fresh chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes