Oven-fried Potatoes

Preparation info

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    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

American-style fried potatoes and classic french fries are deep-fried, sometimes twice, in beef fat, lard, or oil.

Here, we cut the fat down to only two tablespoons for four large potatoes. This oven version has been adapted for scrubbed russet or sweet potatoes. The potatoes are turned often as they cook, so all sides brown evenly. It takes a while, but it’s time well spent.


  • 4 long russet (baking) potatoes or sweet potatoes, scrubbed and patted dry (about 2 pounds)
  • 2 tablespoons vegetable oil
  • Coarse (kosher) salt and Freshly ground black pepper
  • ¼cup (packed) parsley leaves, chopped fine (optional)
  • 1 garlic clove, minced (optional)


    • Heat 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, top with another double layer of paper towels, and press to dry thoroughly.
    • Place the potatoes in a bowl, add the oil, and toss to coat evenly. Spread in a single layer on a large heavy nonstick baking sheet or jelly-roll pan.
    • Bake 20 minutes. Remove pan from oven and carefully turn and rearrange potatoes. Sprinkle with salt and pepper. Bake 15 to 20 minutes longer, or until golden, turning the baking sheet once to ensure even browning. While hot, sprinkle with more salt, parsley and garlic, if using.