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Recipe Detail Page
Oven-Fried Potatoes
Autumn 2017
An easy way to get a crispy potato, a texture that works well with the other side dishes.
Serves 2
8 small red potatoes, about ½ lb (250 g)
2 tbsp (30 mL) olive oil, divided
Salt and freshly ground pepper
1. Preheat oven to 450°F (230°C).
2. Place potatoes in a pot of cold salted water. Bring to a boil and boil for 6 to 8 minutes or until crisp-tender. Drain well and return to pot over the turned-off burner, shaking the pot to dry off the potatoes.
3. Brush 1 tbsp (15 mL) oil onto a rimmed baking sheet. Set potatoes on top of the oil. Flatten the potatoes with the bottom of a dry measuring cup or your hand until ½ inch (1 cm) thick. Drizzle potatoes with remaining 1 tbsp (15 mL) oil and season with salt and pepper. Bake for 15 to 20 minutes, turning once, or until a golden brown colour.
Serves 2
