These are a quick and easy potato side dish. They are somewhat like oven fries, but are larger chunks and are a nice, simple way to add to a meal where you think French fries might just be a bit too casual.
Ingredients:
Potatoes – I like to use Red Potatoes – 2 medium per person
Oil – Plain Vegetable oil works well – I use canola – a scant Tablespoon per potato.
Spices – plan these to go along with your meal. Here I am using: Salt, Pepper, Paprika, Parsley, and Garlic. Whatever you are using with the rest of the meal should work great.
Step by Step Instructions and Photos:
Pour Oil into a bowl large enough to hold all your potatoes. Add Spices. I never really measure this. Since you are going to take the potatoes out of the oil, if you have too much it really doesn’t matter. I just sprinkle spices liberally. If you want to measure, add one shake per potato.
Peal potatoes. Chop them into big chunks. I quartered my rather large potatoes. It makes no difference except in cooking time, so if you are doing them bigger or smaller, cook them a bit more or less. Dry them off a bit with paper towels so that the oil will stick well.
Toss the potato chunks in the oil to coat.
Lay out potato chunks on greased cookie sheets or baking trays. Greasing the tray is a very important step because the oil is not enough to keep the potatoes from sticking.
Bake at 425 degrees in a preheated oven for 20 minutes. Take out and turn over. Bake another 10-20 minutes or until tender.
