Fried Potatoes Without The Fry Recipes

Steps:

• Preheat oven to 375F degrees.
• Put a sheet of tinfoil on a cookie sheet.
• Spray cookie sheet with lite olive oil or other veggie oil.
• In a small bowl combine; onion flakes,oregano, garlic, paprika, salt& pepper, mix well.
• Brush cut sides of the potato wedges with olive oil and sprinkle with the spice mixture.
• Place potato pieces cut side down on the prepared cookie sheet.
• Bake until underside are golden brown, about 30 minutes.
• Gently turn the wedges so the other side is on the cookie sheet.
• Bake for another 15-20 minutes or until the potatoes are tender and golden.
• Serve while they ar piping hot.

Steps:

• Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

Steps:

• Place oven racks on the lowest and middle positions in your oven.
• Preheat oven to 350 degrees.
• Line 2 baking sheets with aluminum foil.
• Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 teaspoon of oil (This provides a crispy exterior to the latke).
• Peel potatoes or scrub them well if you don't want to peel them.
• Grate potatoes.
• Transfer them to another bowl.
• Use the processor to finely mince onion, garlic and dill.
• Add potatoes, egg, egg whites and remaining 2 teaspoon of oil to the processor.
• Mix using quick on/off turns.
• Add remaining ingredients and mix briefly.
• If overprocessed, potatoes will be too fine.
• Drop mixture by rounded spoonfuls onto prepared baking sheets.
• Flatten slightly with the back of the spoon to form latkas.
• Bake uncovered at 450 degrees for 10 minutes, or until bottoms are nicely browned and crispy.
• Turn latkes over.
• Transfer pan from the upper rack to the lower rack and vice versa.
• Bake about 8 to 10 minutes longer, or until brown.
• Best when served immediately.
• Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives.
• Latkes freeze well.