Oven-Fried Potatoes
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!
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
SERVING: Enjoy immediately!
STORAGE: These don't save well - they won't stay crispy, so eat them all :)