Advertisement
4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
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.