Oven Fried Potatoes
I originally got this idea from either The Victory Garden or Julia Child or both. I can’t remember, it’s been so long. I have modified this recipe alot over the years and finally took pictures and wrote down exactly what I did, last night . You can certainly tweak this recipe yourself, adding more or different spices or fresh instead of dry but this is the basic recipe.
I usually serve it with steak, which I did last night or steak sandwiches but occasionally I have served it with grilled chicken. It makes enough for 4 people or 2 people with plenty of leftovers. It’s also great served the next day, cold, over mixed greens and some leftover steak (or chicken) – yum!
Oven Fried Potatoes
1-3/4 lb. of Idaho Baking Potatoes (about 3 medium/large potatoes) make sure they are similar in size
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
3 large cloves garlic, minced
2 tablespoons of olive oil
Preheat oven to 400 degrees. Spray a large rimmed cookie sheet with canola oil spray.
Wash the potatoes thoroughly, using a scrub brush if necessary to get all the dirt off. Dry the potatoes. Cut the potato in half-length wise (see pictures below), take one of the halves and cut in half lengthwise again. Then cut each quarter into 3 even wedges (be careful, this is very awkward and you can easily cut yourself ). Repeat with the other half and the other potatoes. Place potatoes in a very large bowl.
Sprinkle the potatoes with the oregano, basil, salt and garlic. Toss thoroughly until everything is coated. The garlic might still be on the bottom but that’s ok. (If you are prepping in advance, the potatoes can keep like this for about an hour. Right before you are ready to put them in the oven, toss with the olive oil.)
Pour olive oil over potatoes and again toss thoroughly until everything is coated.
Place potatoes onto cookie sheet, distributing the garlic more. Spread the potatoes on the cookie sheet in one layer. Place in oven and bake for 30 minutes. Half way through the cooking time, take the potatoes out and flip over. Continue to bake. After 30 minutes, see how they are. We like ours very crispy so I usually bake them for an additional 10-15 minutes.
about 1-3/4 pounds:
cut potato lengthwise:
cut each half, in half again:
cut each quarter into 3 even wedges:
one potato cut:
potatoes in bowl:
add oregano, basil, salt and garlic:
toss with olive oil:
onto cookie sheet:
spread potatoes in one layer:
half way through cooking time, turn potatoes over:
ready to serve: