Oven-Fried Potatoes

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

Classic French French fries or pommes frites are usually deep-fried twice in beef fat, lard, or oil. But by baking instead of frying, you can make them with only a fraction of the usual fat. Turn the potatoes often as they cook, so all of the sides brown evenly. While they are still hot, sprinkle them with coarse salt.


  • 4 long russets, Idahos, or sweet potatoes, unpeeled, scrubbed, and patted dry
  • 2 tablespoons vegetable oil
  • Coarse (kosher) salt or sea salt and freshly ground black pepper, to taste


    1. Preheat the oven to 425°F. Cut the potatoes into long wedges; rinse with cold water and drain. Spread on a double thickness of paper towels and top with another double layer; press to dry thoroughly.
    2. Place the potatoes in a bowl; add the oil and toss to coat evenly. Spread in a single layer on a large baking sheet or jelly-roll pan.
    3. Bake for 20 minutes. Remove the pan from the oven and carefully turn and rearrange the potatoes with tongs. Sprinkle with salt and pepper. Bake until golden brown, rotating the baking sheet once to insure even browning, 15 to 20 minutes longer. Sprinkle with the salt while hot; serve right away.