Hubs loves fried potatoes. So do I but I don't need the extra calories from frying. Therefore, I have tried several recipes for Oven Fried Potatoes and have always thought they turned out to "fried" until now.
I last Christmas I found a recipe for Roasted Carrots in a cookbook and the family loved it. Well the son and daughter-in-law and I loved them. Hubs wasn't so enamored. Anyway, this week as I'm trying to figure out a fast and healthy dinner menu, I recalled that recipe, and wondered if it would work as well with potatoes. I thought they turned out great they were crispy and flavorful. Neither of us missed the extra oil at all. That is saying a lot for my husband. He really loves fried potatoes.
4 med red potatoes
1 small onion
Wash and slice potatoes in half leaving the skin on. Then slice the halves about 3 or 4 times. turn and slice across the potato to make cubes.
Place the cubed potatoes into a Ziploc bag.
chop a small onion and add to bag. (potato to onion ratio should be 4 parts potato to 1 of onion)
Add a tablespoon of olive oil. (I reduced the oil from 2 TB to 1 and found it works just as well.)
Add salt, pepper and garlic power to taste. (You can also use a teaspoon of Paula Deen's house seasoning.)
Seal bag and give it a good shake and coat evenly.
Preheat oven to 450 degrees.
Drizzle a little olive oil into the roasting pan and spread evenly over the pan. (about one tablespoon.) You can also preheat the pan while the oven is heating.
Pour potatoes and onions into pan and spread out evenly.
Bake 18 - 20 minutes or until brown turning at 10 minutes.
The Faux Fried Potatoes were a hit and didn't think to take a picture until after dinner so there is only a small serving remaining.
I use a "Stoneware Bar Pan" from Pampered Chef that impacts the cooking time, so adjust your cooking time accordingly. If you use a metal or glass pan your cooking time may vary.
If you decide to give this a try I hope you enjoy it as much as we did.