March 23, 2020

3-Ingredient Oven-Fried Potatoes


I'm pretty sure I've been trying to write this post all weekend. I really dislike writing recipe posts. I've found it to be a necessary evil, because I started posting recipes long ago in an attempt to broaden out my cooking/baking...I was making the same 4 things for dinner every week and ordering pizza on Fridays and eating out on the weekends...but it's so tedious. I'll never actually enjoy typing out recipes. I don't know how the food bloggers do it.

I thought that I'd share easy, pantry-staple dinners on Mondays right now.

Having easy food, without a lot of ingredients, is kind of a must in the current situation. There's no last-minute trips to the store to get something you don't normally have on hand.

I make these potatoes often. Probably once every 10 days, depending on my mood. I really do make them a lot because I make a meal out of them and when I made them last week, I just baked a piece of fish for Scott. Wells ate a few potatoes and some corn and peas. He's been eating these weird late lunches so he's not always in the mood for dinner. Anyway...

I prefer to use yellow potatoes or Yukon gold, but it doesn't really matter. Red potatoes are great too. If you're using russet, you'll want to peel them first.

Also, I don't know wtf this thing is or what it's made of, but it bakes potatoes in the microwave in 4 minutes. Scott bought that and that's what I use to "bake" the potatoes before I slice them and roast them.



That's the secret to this recipe: you want them to be baked first, so they're easier to "fry" in the oven.

If you don't have one of those Potato Express contraptions, just poke some fork holes into washed potatoes, put them on a microwaveable plate, and start out at 3-4 minutes, checking on them to see if they're softer, and then doing 3-4 minutes again. I cover them loosely with wax paper, so any explosions don't end up all over the microwave.

But then...


Preheat oven to 475 degrees.

Take your baked (cooled) potatoes and slice or dice them.

Spread them onto a metal baking sheet and toss with 2 tablespoons of olive oil. Sprinkle with Montreal Steak Seasoning.

Bake for 15-20 minutes. Toss. Bake for another 10-15 minutes, until they hit the desired crispiness or brownness.

(I, personally, like to eat them with any leftover Chick-fil-a sauce I have hoarded away in the fridge.)

2 comments:

  1. YEPPPP - gotta buy that potato thing - I just cant get it right in the microwave. Its either not done or overdone where the ends are like mummified.

    ReplyDelete

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