Oven-fried Potatoes

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

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

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.