Oven-Fried Potatoes
This simple recipe creates crispy, flavorful oven-fried potato wedges. Russet potatoes are cut into wedges, tossed with oil, salt, and optional cayenne, then baked at a high temperature until golden brown and tender. It's an easy, healthier alternative to deep-fried potatoes, perfect as a versatile side dish.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Baking Sheet Potentially two if potatoes are overcrowded
- 1 Spatula
- 1 Oven
Ingredients
Main
- 3 medium russet potatoes about 1 1/2 pounds, scrubbed and dried
- 3 tablespoons extra-virgin olive oil or a neutral tasting oil
- 2 teaspoons kosher salt
- Pinch cayenne optional
Instructions
- 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.
Notes
Ensure potatoes are thoroughly dry after scrubbing to achieve maximum crispiness; moisture will steam them rather than fry. The most critical step for true 'oven-fried' texture is proper spacing on the baking sheet; overcrowding will lead to steaming. Use two baking sheets if necessary to ensure a single layer with ample space between each wedge. For enhanced flavor, consider adding a pinch of smoked paprika or garlic powder along with the cayenne, or finishing with fresh chopped rosemary or chives after baking. Serve immediately for best texture.