Neiman Marcus Oven-Fried Potatoes
"Some dishes, such as fish and chips, call for fried potatoes; but deep frying is not the healthiest way to cook the humble tuber; and not my favorite task to do. With oven baking, much less oil is used and the potatoes are crispy--- just be sure to serve them immediately. This very simple, basic recipe from "Neiman Marcus Taste", is the best of the ones that I've tried."
- Ready In:
- 40mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 2 lbs potatoes, Idaho
- 2 tablespoons oil, vegetable
- 1⁄2 teaspoon salt, kosher
- 1 teaspoon black pepper, freshly ground
directions
- Preheat the oven to 425°F.
- Spray a 10 by 14-inch baking sheet with nonstick spray.
- Cut the potatoes into long strips, 1/2 inch wide and 1/2 inch thick.
- Place potatoes in a bowl and toss with the oil, salt, and pepper.
- Arrange the potatoes on the prepared baking sheet in a single layer.
- Bake for 25 minutes, or until crisp and cooked through.
- Serve immediately.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
