Oven-browned potatoes provide nearly the same flavor as fried potatoes but with just a fraction of the fat. Very little oil is necessary when browning potatoes in the oven so they don't end up absorbing as much grease. Serve the potatoes while they are still warm as a side dish at dinner, or use them to replace hash browns at breakfast. Nearly any type of potato browns well in the oven, but the lighter texture of russet and other baking potatoes creates a browned potato that's crisp on the outside and fluffy inside.
Things You'll Need
- Vegetable brush
- Potato peeler
- Cooking oil
- Baking pan
Wash the potatoes under cold running water. Scrub the skins thoroughly with a vegetable brush. Peel the potatoes or leave the skin on, as desired.
Cut the potatoes in half lengthwise, then cut each half into ½-inch thick wedges. Alternatively, cut the potatoes into 1/2-inch cubes.
Place the prepared potatoes into a bowl. Drizzle them with 1 tbsp. vegetable or olive oil. Sprinkle with salt to taste. Stir the potatoes so they are evenly coated with oil.
Spread the potatoes out on a baking sheet in a single layer. Sprinkle any oil that remains in the bowl on top of the potatoes.
Bake the potatoes in a preheated 425 degree Fahrenheit oven for 15 to 20 minutes, or until the tops begin to brown. Turn the potatoes over with a spatula, then bake for an additional 15 to 20 minutes so the other side browns.
- Photo Credit bowl of raw french fries image by Chef from Fotolia.com
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