Ovenfriedsweetpotatoes Recipes

Steps:

• At least 30 minutes prior place sliced potatoes in bowl and cover with water.
• Preheat oven to 400°F.
• Line cookie sheet(s) with aluminum foil (makes clean-up a snap). Use two cookie sheets if necessary . . . for crisp potatoes they need lots of space, so don't crowd!
• Spray foil with non-stick spray.
• Drain potatoes and pat dry with paper towels.
• Return potatoes to (dry) bowl and drizzle with oil and toss to coat.
• Sprinkle with paprika, salt, cinnamon and brown sugar; toss to coat.
• Place on prepared cookie sheets; again, DO NOT CROWD, use two sheets if necessary!
• Roast, turning the potatoes every 10 minutes, until potatoes are browned and tender, 15-20 minutes. If using two cookie sheets, alternate the pans after 10 minutes!

Steps:

• Preheat oven to 475 degrees.
• Peel the potatoes and cut them in half across the middle, then cut the halves lengthwise into 1/4-inch- thick slices.
• Put the slices into a bowl and spray well with nonstick cooking spray.
• Add the marjoram or thyme, salt and pepper.
• Toss several times to coat the slices with Pam and seasonings.
• Spread the slices evenly in a single layer on baking sheets.
• Bake for 8 to 10 minutes, then turn the slices and bake until slightly crisped and tender, 5 to 7 minutes longer.
• Scoop the hot slices back into the bowl.

Steps:

• In a large heavy saucepan or deep fat fryer, heat 4 to 5 inches of vegetable oil to 360/. Rub the potato strips with the salt.
• Fry the potatoes, in several batches to prevent overcrowding and sticking, for 2 to 3 minutes, until cooked through but not colored. Be sure to return the oil to 360 degrees before cooking the next batch, or the potatoes will absorb too much oil and be greasy. Set the potatoes aside on paper towels until you have finished cooking all of them, then increase the temperature of the oil to 390 degrees. Refry the potatoes, again in batches. This time they will take very little time to become crisp, golden brown, and puffy (keep the first batches warm in a low oven while you finish frying, and again be sure to return the oil to 390 degrees for the subsequent batches). Remove with a slotted spoon to drain briefly on paper towels. Serve while hot.

Steps:

• Preheat the oven to 450 degrees F.
• Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
• Transfer potatoes to a serving dish and serve immediately.

Steps:

• Put the potatoes in a large pot of salted water over medium-high heat, bring to a boil and reduce to a simmer. Cook until just fork-tender, 8 to 10 minutes. Drain and transfer to a baking sheet. Let rest for 10 minutes; this will allow the potatoes to steam and release excess moisture.
• In a small bowl, mix the sea salt, pepper, smoked paprika, cayenne and onion powder.
• Fill a large Dutch oven with 2 inches of oil and heat over medium heat to 375 degrees F. Carefully add half the potatoes and fry until golden brown and crisp, 4 to 5 minutes. Right before removing the potatoes, add a sprig of rosemary and half the sliced garlic to the oil and cook for 15 seconds. With a fine-mesh strainer, remove the batch to a medium bowl. Toss with half of the seasoning mix, then transfer to a paper towel-line baking sheet to drain. Repeat with the remaining potatoes, rosemary, garlic and seasoning mix.

Steps:

• Preheat oven to 350 degrees. Combine potatoes, oil, garlic, herbs, and pepper in large bowl and toss to coat. Spread potatoes in single layer on 2 baking pans. Bake until golden brown and cooked through, turning once, about 1 hour. Season potatoes, to taste, with salt and serve immediately.

Steps:

• Mix 2 teaspoons each onion powder and garlic powder, 1 teaspoon each dried dill and kosher salt and 1/2 teaspoon pepper. Cut 3 sweet potatoes into 3/4-inch-thick wedges. Toss with 2 tablespoons vegetable oil and 1 1/2 tablespoons of the spice mixture. Roast at 450 degrees F until browned, about 50 minutes. Toss with the remaining spices. Serve with ranch dressing.

Steps:

• Cut the potatoes into thin wedges.
• Pile them in a bowl and cover them with cold water.
• Let rest 15 minutes.
• Preheat oven to 375 degrees F.
• Coat a baking sheet with vegetable spray.
• Set aside.
• Drain the potatoes and dry them with paper towels.
• Press the potatoes with paper towels to remove all water.
• Transfer the potatoes to a large bowl.
• Sprinkle the potatoes with oil, tossing the potatoes to disburse it.
• Then sprinkle with pepper, salt, paprika and cayenne pepper.
• Bake the potatoes at 375 degrees F for 20 minutes.
• Turn over the potatoes.
• Sprinkle potatoes with garlic and continue cooking for another 15-20 minutes or until crisp and brown.
• Serve immediately.

Steps:

• Slice the sweet potatoes thinly, approximately 1/4-1/2 inch thick.
• Melt butter in a large hot frying pan over medium-high heat, then places slices in the pan in a single layer. Sprinkle with salt.
• Fry the potatoes until lightly browned on one side, then flip over each slice. You'll need to watch them carefully and move the slices in the hottest part of the pan to the edges so that they all get browned. Adjust the heat down to medium if needed to keep them from browning too quickly. Total browning time took me about 5-7 minutes.
• When both sides are lightly browned, sprinkle brown sugar and cinnamon across the top. Wait 1-2 minutes and then toss the potatoes until the brown sugar is caramelized (approx 1 more minute).
• Remove from pan and serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

Steps:

• Preheat oven to 425°. Combine all ingredients; toss to coat. Spread fries in a single layer on 2 baking sheets. Bake until crisp, 35-40 minutes. Serve immediately.

Steps:

• Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes. Seal bag and shake to coat. , Pour oil into two 15x10x1-in. baking pans; pour potatoes into pans. Bake, uncovered, at 375° for 40-50 minutes or until tender.

Steps:

• Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
• Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika.
• Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
• Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.

Steps:

• Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices.
• Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

Steps:

• Preheat oven to 400 degrees.
• Cut potatoes lengthwise into 2-inch strips, about 1/4- to 1/2-inch thick.
• Place mayonnaise in large plastic food bag.
• Add potatoes; shake and squeeze to coat well.
• Arrange potatoes in a single layer on baking sheets, so that they do not touch or overlap. Sprinkle generously with Old Bay seasoning, to your taste.
• Bake in preheated 400 degree oven for 40 minutes, turning once, until golden brown and tender. Drain on paper towels.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.
• Place potatoes in an even layer in greased dish. Sprinkle onion and bacon over potatoes, then dot with butter. Cover dish with foil.
• Bake in preheated oven for 45 minutes. Remove foil and stir potatoes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. You may need to stir every minute or so to achieve even browning. Serve immediately.

Steps:

• Preheat oven to 450°F
• Toss sweet potato wedges with oil, salt and pepper.
• Spread the wedges out on a rimmed baking sheet.
• Bake until browned and tender, turning once, about 20 minutes total, or until tender.
• Serves 2.

Steps:

• Preheat oven to 450 degrees. Coat jellyroll pan with cooking spray.
• Cut potatoes in half, lengthwise. Place each potato half, cut-side down, on cutting board; cut into 1-inch thick wedges.
• Combine chili powder, thyme, salt, cumin, and cinnamon.
• In a separate bowl, toss together potatoes, oil and spice mixture until well-coated. Arrange on pan in a single layer. Roast until potatoes are tender and browned, 20-25 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with vegetable cooking spray.
• In a shallow bowl combine oil and lemon juice. Dip potatoes in oil/lemon mixture and season with salt and pepper, to taste. Place on baking sheet.
• Bake in preheated oven for 20 minutes. Remove from oven and turn wedges over. Return to oven and continue cooking until crisp and brown on both sides, about 10 minutes more.