Off-the-Wall French Fries * Oven Fries

Oven-Fried Potatoes * Ovenbaked Purple Potato Chips

Oven Baked Steak Fries * O'Briens with Jicama and Creole Spices

Oven Rosemary Potatoes * Oven-Fried Sweet Potatoes

Off-the-Wall French Fries


Use frozen french fries and prepare in the style of macaroni and cheese.

Place about 1 pound of frozen french fries in a 1-1/2 quart casserole. Bake at 350F for about 15 minutes while you prepare the cheese sauce (the french fries in this recipe will not be browned or crispy).

Cheese sauce:

In a saucepan prepare a roux. Melt 3 tablespoons butter. Blend in 2 tablespoons white flour and a dash of black pepper. Cook briefly over medium heat until the roux bubbles. Whisk in 2 cups of milk; cook and stir until thick and bubbly. Turn off heat and stir in 8 ounces (2 cups) of cheddar cheese; stir until melted. Pour enough of the cheese sauce over the french fries to cover them. You may have some cheese sauce left over. You can refrigerate it for a few days or freeze it.

Bake at 350F for about 35 minutes.

Oven Fries

4 potatoes

ice water

1/4 cup butter -- melted

Salt and pepper

Slice potatoes as for French frries. Soak for 1 hour inice water. Remove and dry. Preheat oven to 375F degrees. Drain and dry potatoes. Dip in butter. Arrange on baking sheet. Season with salt and pepper to taste. Bake for 25 to 35 minutes or until done.

Serves 4.

Recipe By : CDKitchen

Oven-Fried Potatoes


4 pounds baking potatoes, like russets, cut into 2-inch cubes

1/4 cup olive oil

4 cloves garlic, minced

1/4 cup minced fresh parsley

2 teaspoon dried basil, crumbled

2 teaspoon dried oregano, crumbled



Preheat oven to 350 degrees. Combine potatoes, oil, garlic, herbs, and pepper in large bowl and toss to coat. Spread potatoes in single layer on 2 baking pans. Bake until golden brown and cooked through, turning once, about 1 hour. Season potatoes, to taste, with salt and serve immediately.

Yield: 4 servings

Recipe adapted from Epicurious

Ovenbaked Purple Potato Chips


2 tablespoons olive oil

1 teaspoon coarse salt

1/4 teaspoon sugar

1/8 teaspoon cayenne pepper

Juice of 1/2 lime

3 large purple potatoes, very thinly sliced

Preheat oven to 400 degrees F. Mix oil, salt, sugar, cayenne pepper and lime juice in large bowl. Add to potatoes and toss to coat. Arrange potatoes in single layer on baking sheets. Bake until potatoes begin to brown on bottom, about 15 minutes. Turn potatoes over and bake until crisp and brown, about 20 minutes. Sprinkle with additional salt if necessary.

by M.S. Milliken & S. Feniger

Oven Baked Steak Fries


4 Idaho potatoes, scrubbed clean and sliced into 1/2" inch thick slices

3 tablespoons vegetable oil

2 tablespoons butter

Salt and pepper

In a large skillet heat oil over medium high heat. Add butter and stir until melted. Add potatoes and toss to coat. Cook the potatoes for 10 minutes, occasionally tossing and stirring them. Transfer potatoes to a baking sheet and roast in oven at 400 degrees for another 20 minutes. Bake until potatoes are golden brown and crispy. Season with salt and pepper

Recipe by Cathy Lowe

O'Briens with Jicama and Creole Spices


2 1/2 cups russet potatoes, scrubbed -- cut in 1/2" cubes

1 tablespoon vegetable oil

salt and pepper

1 cup jicama -- cut in 1/2" cubes

1/3 cup chopped onion

2/3 cup red, green, and yellow bell peppers -- chopped

2 tablespoons chopped cilantro

1 tablespoon chopped parsley

salt and pepper -- to taste

Cre-Ole Spicy (see recipe)

1] In a heavy, deep, skillet, or wok, heat the oil and add the potatoes, tossing the potatoes to coat. Add a little salt and freshly ground pepper. Add the jicama. Reduce heat to moderate. Cover and cook, stirring often, until the potatoes are light brown and tender but firm, about 10 minutes. [2] Add onion and cook about 2-3 minutes. Add the peppers, toss and heat through, about 2 minutes. Turn off the heat. Season with 1 or 2 teaspoons of the spice blend.

NOTES : Pan fried potatoes, onions, and peppers, done chunky style with the skins on. There's a sweet crunch of jicama, creole spices, and a hint of Cuban cinnamon.

Recipe By : Pat Hanneman (1996)

Oven Rosemary Potatoes

Heat a cast iron pan in the oven for about 10 minuts at 400 degrees. While the pan is heating, quarter new potatoes and toss them with a little olive oil, dried rosemary, chopped shallots, salt and pepper.

When I take the pan out of the oven to put the potatoes into it, I first coat it with a little olive oil.

Place the pan back into the oven. Move the potatoes around ever 10 minutes using a metal spatula to prevent sticking. You can also add some cooking spray if they begin to stick. Potatoes are done when they are crispy on the outside, but soft in the middle.

It could take about 30 minutes or more.

Oven-Fried Sweet Potatoes


5 pounds sweet potatoes (12 to 15 potatoes)

2 tablespoons chopped fresh marjoram or thyme

1 1/2 teaspoons salt

1 1/2 teaspoons freshly ground pepper


Preheat oven to 475 degrees. Peel the potatoes and cut them in half across the middle, then cut the halves lengthwise into 1/4-inch- thick slices. Put the slices into a bowl and spray well with nonstick cooking spray. Add the marjoram or thyme, salt and pepper. Toss several times to coat the slices with Pam and seasonings. Spread the slices evenly in a single layer on baking sheets. Bake for 8 to 10 minutes, then turn the slices and bake until slightly crisped and tender, 5 to 7 minutes longer. Scoop the hot slices back into the bowl.

Source: "The SanFrancisco Chronicle online.


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