Best 7 Oven Fried Potatoes Ii Recipes

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**Oven-Fried Potatoes: A Guilt-Free Indulgence**

Crispy, golden-brown potato wedges that taste like they're deep-fried, but without all the grease? Yes, please! Our oven-fried potato recipes offer a healthier alternative to traditional fried potatoes, so you can enjoy your favorite comfort food without the guilt.

This collection features a variety of oven-fried potato recipes, each with its own unique flavor profile. From classic oven-fried potato wedges to more exotic takes like Parmesan-Herb Oven-Fried Potatoes, there's something for everyone. Plus, with step-by-step instructions, cooking times, and serving suggestions, these recipes are easy to follow and guaranteed to impress your taste buds.

So, whether you're looking for a quick and easy side dish or a hearty main course, our oven-fried potato recipes have you covered. Get ready to experience the ultimate crispy-on-the-outside, fluffy-on-the-inside potato indulgence that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

OVEN-FRIED POTATOES



Oven-Fried Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 4

3 medium russet potatoes, about 1 1/2 pounds, scrubbed and dried
3 tablespoons extra-virgin olive oil or a neutral tasting oil
2 teaspoons kosher salt
Pinch cayenne, optional

Steps:

  • Preheat the oven to 450 degrees F.
  • Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
  • Transfer potatoes to a serving dish and serve immediately.

OVEN-FRIED POTATOES



Oven-Fried Potatoes image

These tasty potatoes are a family favorite. They're easy to make and travel well to potlucks. We enjoy them as part of a hearty breakfast or alongside meat for supper. -Delores Billings, Koksilah, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 14 servings.

Number Of Ingredients 7

12 medium potatoes, peeled and cubed
1/4 cup grated Parmesan cheese
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon pepper
1/3 cup vegetable oil

Steps:

  • Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes. Seal bag and shake to coat. , Pour oil into two 15x10x1-in. baking pans; pour potatoes into pans. Bake, uncovered, at 375° for 40-50 minutes or until tender.

Nutrition Facts :

CRISPY OVEN-FRIED POTATOES



Crispy Oven-Fried Potatoes image

Baked in the oven, these crispy potatoes are golden perfection with some garlic and chunks of onion, and cleanup is a breeze.

Provided by Diana Rattray

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons butter
3 pounds baking potatoes (russet or Idaho )
1 large onion
3 large cloves garlic
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons fresh parsley, minced

Steps:

  • Gather the ingredients. Position the rack in the lower part of the oven. Preheat the oven to 450 F.
  • Combine the oil and butter in a large, rimmed baking pan . Place the pan in the oven until the butter has melted.
  • Peel the potatoes and cut them into 1-inch cubes or small wedges.
  • Peel the onion and cut it in half. Cut each half into 4 chunks.
  • Mince the garlic.
  • Arrange the potatoes, onion chunks, and garlic in the pan, and stir lightly to coat with the butter and oil.
  • Roast the potatoes in the preheated oven for about 1 hour, or until golden brown and crispy. Stir occasionally.
  • Sprinkle with salt and pepper as desired.
  • Toss the potatoes with the minced parsley just before serving. Serve as a side with your choice of protein and enjoy.

Nutrition Facts : Calories 306 kcal, Carbohydrate 51 g, Cholesterol 10 mg, Fiber 6 g, Protein 6 g, SaturatedFat 3 g, Sodium 139 mg, Sugar 3 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g

OVEN-FRIED POTATOES



Oven-Fried Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 pounds baking potatoes, like russets, cut into 2-inch cubes
1/4 cup olive oil
4 cloves garlic, minced
1/4 cup minced fresh parsley
2 teaspoon dried basil, crumbled
2 teaspoon dried oregano, crumbled
Pepper
Salt

Steps:

  • Preheat oven to 350 degrees. Combine potatoes, oil, garlic, herbs, and pepper in large bowl and toss to coat. Spread potatoes in single layer on 2 baking pans. Bake until golden brown and cooked through, turning once, about 1 hour. Season potatoes, to taste, with salt and serve immediately.

OVEN FRIED POTATOES



Oven Fried Potatoes image

Make and share this Oven Fried Potatoes recipe from Food.com.

Provided by Bliss

Categories     Potato

Time 55m

Yield 2 serving(s)

Number Of Ingredients 7

3 medium potatoes
1/4 cup vegetable oil
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper

Steps:

  • Cut into 1/8 potato wedges.
  • Place overlapping in 13x9x2 dish.
  • Combine remaining ingredients, stirring well.
  • Brush potatoes with half oil mixture.
  • Bake, uncovered, 375°, 45 min.
  • ,basting occasionally with rest of mixture.

OVEN FRIES II



Oven Fries II image

This is a very easy recipe, and it's much lower in fat than traditional fries.

Provided by Terry

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 4

Number Of Ingredients 4

3 medium russet potatoes
¼ cup olive oil
salt to taste
½ teaspoon paprika

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Microwave the potatoes on high power for 5 minutes. Cool slightly and cut potatoes in half lengthwise, then cut each half into 4 wedges.
  • Drizzle potatoes with oil; sprinkle with paprika and salt. Arrange in a single layer on a baking sheet.
  • Bake in preheated oven for 40 to 45 minutes, until crispy and browned.

Nutrition Facts : Calories 243.2 calories, Carbohydrate 28.1 g, Fat 13.7 g, Fiber 3.6 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 10 mg, Sugar 1.3 g

OVEN-FRIED PATATAS BRAVAS (CRISPY POTATOES WITH TWO SAUCES)



Oven-Fried Patatas Bravas (Crispy Potatoes With Two Sauces) image

Served with spicy salsa brava and garlicky allioli, crispy hot patatas bravas are traditionally served in tapas bars throughout Spain. The salsa brava is made with pimentón, the smoked Spanish paprika sold as picante (hot) and dulce (sweet). Some cooks include a lot of chopped tomato, but my friends in Madrid tell me they prefer this version, which looks a bit like rusty gravy. As for the allioli, you can mount it by hand with a whisk, or use a stick blender as most Spaniards do. Though patatas bravas are typically pan-fried on the stovetop, I came up with this easier, oven-fried method. The potatoes emerge beautifully browned and crisped, and their flavor is sensational cooked in extra-virgin olive oil. This is not fancy fare. Grab a fork and dip the hot potatoes in both sauces for the optimal experience.

Provided by David Tanis

Categories     snack, vegetables, appetizer, side dish

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 17

2 pounds yellow-fleshed or russet potatoes, peeled and cut in 1 1/2-inch chunks
Kosher salt
1/2 cup extra-virgin olive oil
1 head garlic, separated into cloves but not peeled
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 tablespoon pimentón dulce, or use sweet paprika
1 teaspoon pimentón picante, 1/2 teaspoon chipotle chile powder or 1/4 teaspoon cayenne
1 cup chicken broth or water
1 tablespoon sherry vinegar
Kosher salt
2 egg yolks
4 garlic cloves, pounded, finely minced or grated
1 1/2 cups extra-virgin olive oil
Kosher salt and black pepper

Steps:

  • Heat oven to 450 degrees. Put potato chunks in a large bowl, season generously with salt and toss to coat. Leave for a few minutes to let potatoes absorb salt. Add olive oil and unpeeled garlic cloves and toss to coat well. (Don't skimp on the oil; it can be strained and saved after cooking for future use.)
  • Transfer potatoes (and garlic cloves) and oil to a large cast-iron skillet or heavy roasting pan. Make sure to have potatoes in a single layer without crowding. (If necessary, use two pans.) There should be a good 1/2-inch oil in the bottom of the pan. Add more if required.
  • Place pan in oven and roast for 15 to 20 minutes, until potato chunks are well browned on the bottom. With a metal spatula, carefully turn chunks over. Reduce heat to 400 degrees, and continue roasting until potatoes are well browned and crisp, about another 15 to 20 minutes.
  • While potatoes are roasting, make the two sauces: For the salsa brava, put 2 tablespoons olive oil in a small saucepan over medium heat. Add garlic and let sizzle without browning, then stir in flour and let mixture sizzle. Stir in tomato paste, pimentón dulce and pimentón picante, then add chicken broth gradually, stirring well as the sauce thickens. Bring to a gentle simmer, add vinegar and cook for 5 minutes until the sauce has a gravylike consistency, but isn't too thick. Thin with a little more broth or water, if necessary. Season with salt to taste.
  • For the allioli, put egg yolks and garlic in a mortar or small bowl and whisk together. (Alternatively, use a mini food processor or stick blender, see note.) Add oil a few drops at a time, whisking vigorously with each addition. As the sauce thickens, add olive oil a teaspoon at a time. If the aioli gets too thick, whisk in 1 tablespoon water, then continue to whisk in remaining oil. The finished sauce should have the consistency of softly whipped cream. Season to taste with salt and pepper.
  • When potatoes are ready, use spatula to transfer to a pan lined with paper towels to blot, then to a warm serving dish. Sprinkle lightly with salt. Serve warm with the two sauces.

Tips:

  • Choose the right potatoes: Yukon Gold or Russet potatoes are best for oven-fried potatoes because they have a high starch content which helps them crisp up nicely.
  • Cut the potatoes into uniform-sized wedges or cubes so that they cook evenly.
  • Soak the potatoes in cold water for at least 30 minutes before cooking. This will help remove excess starch and make them more crispy.
  • Toss the potatoes with a mixture of oil, salt, pepper, and any other desired seasonings before roasting.
  • Roast the potatoes in a preheated oven at a high temperature (400°F or higher) until they are crispy and golden brown.
  • Serve the potatoes immediately with your favorite dipping sauce or condiment.

Conclusion:

Oven-fried potatoes are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your own taste preferences. Whether you like them crispy or soft, spicy or mild, there is an oven-fried potato recipe out there for you. So next time you are looking for a tasty and satisfying side dish, give oven-fried potatoes a try.

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