oven fried potatoes

the night i served the bbq chipped ham sandwiches, i was wishing i’d picked up a bag of frozen french fries to go with them. instead, i had about 25 minutes before dinner and a bag of potatoes. i threw these oven fries together and they were a hit. yum… i think we might have them for dinner! i am going to add these to my menu next week. i have some yukon golds i need to use up.

i do these & season with a greek rub i get from pampered chef, yummy! in fact just had them last night & 2 of the 3 grandkids asked for more. i use a mandolin to make thicker slices and use red or purple potatoes (better for diabetics) and season them using a tsp ea of garlic powder, paprika, and pink himalayan salt. bake 20min turn em and about 10 min more. they go with everything! tonight a pair of inch thick pork chops brined and marinade of garlic and basil. […] pork, oven fried potatoes and cole slaw – you have the option of cooking either 4 lbs.

these are really yummy, and great with steak…don’t skimp on the butter. turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. i think i used too much butter or maybe my bacon wasn’t lean enough because i found them a little greasy but they tasted great. to really save, cook the potatoes in the oven with just a little sprinkle of olive oil, cook the bacon separately, then dice it and put on the potatoes after they are done. i think i used too much butter or maybe my bacon wasn’t lean enough because i found them a little greasy but they tasted great. to really save, cook the potatoes in the oven with just a little sprinkle of olive oil, cook the bacon separately, then dice it and put on the potatoes after they are done. i tweaked it a little bit, adding more bacon and a handful of shredded cheese at the end. i agree with the note to not skimp on the butter. i made these last night and enjoyed-though had to make some adjustments.

rather than the 45 minutes, i checked them after 30 minutes and the potatoes were well cooked, but because they had been sealed under the foil, they were simmering in liquid that had cooked out. after cubing them, i put them in a bowl and tossed with garlic salt, then spread in the pan, put the onions and (pre-cooked and cut up) bacon over as instructed, but i melted the butter in a little dish and drizzled over rather than trying to “dot” the butter. i also used smart balance margarine, but they were very tasty. i had to cook mine longer and i added sharp cheese at the end. i used precooked bacon and it worked perfectly. after 45 minutes everything was cooked but i did put the potato dish under the broiler for a few minutes. i was skeptical of the raw bacon like others mentioned but it was so good. just took my pan out of the oven. taters are easy…….heat the oven to 450 f……….watch the amount of butter or any other oils. i probably won’t do it again for tat reason, but if i did, i would definitely cut back to 1/4 cup of butter and 3-4 slices of bacon.

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 instructions in a large bowl, drizzle olive oil over the potatoes. sprinkle with seasoned salt and stir until well combined. place in a ingredients 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, oven fried country potatoes, oven fried country potatoes, oven fried new potatoes, oven fried russet potatoes, healthy fried potatoes.

roast the potatoes in the preheated oven for about 1 hour, or until golden brown and crispy. stir occasionally. preheat oven to 400 degrees f (200 degrees c). grease a 9×13 inch casserole dish. place potatoes in an even layer in greased dish. sprinkle onion and bacon directions step 1. preheat the oven to 450 degrees f (230 degrees c). step 2. arrange potato wedges on a baking sheet; drizzle with olive oil and season with, .

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