Some days, I’m just craving french fries. Okay, maybe every day if I’m not lying – but I usually don’t give in. A healthier alternative is to bake potatoes into fries at home – and this recipe can work for breakfast potatoes as well! It’s a versatile ingredient and these are good for any meal!
I suggest using Yukon Gold Potatoes – they are naturally buttery and soft, and the perfect flavor and texture for these oven-fried potatoes. If you can’t find those or don’t have them, you can also use russet potatoes. If you want some additional nutrition, you can also use sweet potatoes or yams – that is a completely different flavor, but the same technique and recipe can be used for those as well!
Make sure you give yourself a little prep time – these are meant to taste “twice-fried”, and the first way they are cooked it is to let the sliced potatoes sit in hot water for 10-15 minutes. This allows them to softened up and start to cook before you bake them – and allows them to get extra crispy in the oven. An important step after this is to dry them completely! I pat each individual fry dry with a paper towel, and I think this step is definitely important and worth it.
There are also a few ways to slice the potatoes – I personally like to slice them in rounds, so I just slice them length-wise down the potato. Another option is to slice them in wedges, and a third option is to slice them in strips. Depending on the thickness of the slice, the baking time will alter slightly, so make sure you’re keeping an eye on them and take them out when they are nicely browned and done.
I’ve included the time for the sliced potatoes below, and I slice mine thin (about 1/4″ thick), so you can adjust the time up slightly if your pieces are bigger.
These can be served with your favorite condiment, or you can add some onions and peppers for a great breakfast potato recipe. You can also add cheese and cream to make more of a potato au gratin – yum!
Oven-Fried Potatoes
Ingredients
- 4 yukon gold potatoes
- 2 tablespoons olive oil
- 2 teaspoons salt or to your taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional
Instructions
- Preheat the oven to 450 degrees F, placing the rack in the middle of the oven.
- Slice the potatoes in your desired shapes (1/4″ thick round slices, wedges, or strips). Place the potatoes in a large bowl, and cover the potatoes with very hot tap water, so all the potatoes are completely covered. Let these sit for about 10-15 minutes.
- Drain the water, and completely dry each potato. This will allow the potatoes to get crispier in the oven!
- Place the potatoes back in the dry bowl, and toss with olive oil and seasonings.
- Prepare a sheet tray with aluminum foil. Place a wire rack directly on the sheet pan. This is optional – if you don’t have this, you can put the potatoes in a single layer directly on the aluminum foil, but baking the potatoes on the wire rack allow them to get even crispier. Spray the wire rack or aluminum foil before placing the potatoes in a single layer onto it.
- Bake in the oven for 20-25 minutes, until browned and starting to crisp. There is the option to flip them halfway through, but this can be difficult to do (especially with the rounds), so this is optional.
- Remove from the oven, and enjoy!
Notes
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