Oven-Fried Potatoes

Automne 2017
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food and drink

BY: Lucy Waverman

An easy way to get a crispy potato, a texture that works well with the other side dishes.

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

What to Serve

LCBO#:142117
$10.95