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. Or potato chips. Or something. Instead, I had about 25 minutes before dinner and a bag of potatoes. I threw these oven fries together and they were a hit.
I don’t have an ingredient picture, because I was in a big hurry that night. The ingredients are simple though.
Oven Fried Potatoes
Ingredients
- potatoes cleaned and sliced very thin (4 good sized potatoes should feed about 6 people)
- 2-3 Tbs. olive oil
- seasoned salt to taste
Instructions
- In a large bowl, drizzle olive oil over the potatoes.
- Sprinkle with seasoned salt and stir until well combined.
- Place in a single layer on a baking sheet. Bake at 425 degrees for about 20 minutes, or until tender and browned. You can flip them over with a spatula and let them brown on the other side too if you want them crisper.
We do these fairly regularly – you can spray them with oil or brush them quickly with a brush too if you’re trying to use less oil. They are nice with salt/herbs mixed into the oil too. Yum… I think we might have them for dinner!
Yes, so easy ~ taste great with spices too! 🙂
Great Idea-I’m going to make these tonight!
Yum! I have a bag of potatoes I need to use up.
These look wonderful! I am going to be fixing some of these myself! Thanks for sharing
These look so good….I crave potatoes all the time. I am going to add these to my menu next week. I have some yukon golds I need to use up. Would they work?
Yukon golds would be great. I love that kind of potato.
I bought potatoes just so I could make this tonight. I have been craving fried potatoes and onions.
Yum! As Rana said, this would also be delicious with onions.
Thanks for the recipe, these are in the oven right now!
I do these & season with a Greek Rub I get from Pampered Chef, yummy! I usually dice my spuds & add a pepper & onion too but not always. Quick & easy & everyone likes them. In fact just had them last night & 2 of the 3 grandkids asked for more. At least I think the 18 month old asked for more, more of a screech than an ask but she sure gobbled them up!
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. Keep an eye on em after the turn. You want crispy not crunchy. They go with everything! Tonight a pair of inch thick pork chops brined and marinade of garlic and basil. INCREDIBLE!
I love some rosemary and garlic mixed with oil and salt.
No olive oil can I use vegetable oil
That would work fine!
And sprinkle shredded cheese on top when done, put back in oven for a few minutes until melted 😀
These are my new FAVOURITE ‘Taters! YUMM! I had never seen this recipe before today, but at the cottage this summer (we don’t have internet or cell-phone service out there) I tried to think of a type of potato recipe that my Mom made when I was a kid, a VERY long time ago (I’m 66 y.o.). I thought I remembered that she sliced the potatoes very thin, as if you were trying to make home-made potato chips, then shake in a bag of olive or canola oil, with granulated garlic, onion powder, black pepper, 7 drops of Valentia hot sauce added in, then place on a tin-foil-lined cookie sheet (you’ll love how easy the clean-up is because of the tin-foil) & bake. Nice to know that someone else likes these. Oh, and you can sprinkle Parmesan cheese on them after they’re done, or diced green onions, jalapeno peppers, or even some fried ground meat to turn them into super-natcho home-fries, too.