one fist-sized russet potato per person

canola oil and/or olive oil and/or melted butter  (I always use a bit of butter for beautiful browning)

Pierce each potato several times with the tip of a sharp knife (to let steam escape).  Microwave them until cooked almost all the way through (timing will depend on # and size of potatoes).  Let cool slightly, then cut them crosswise into fat slices, then cut the slices into fries.

Oven method:  Preheat oven to 400 degrees F.  Spray a sheet pan with canola or olive oil spray.  Place the cut-up potatoes in a single layer in the pan and drizzle with oil.  Toss to coat.  Sprinkle with salt and/or other seasonings as desired.  Bake at 400, turning occasionally, until as crisp as you like them, about 20 minutes.

Stove method:  Heat oil and/or butter in a skillet over medium-high heat.  Add the potato pieces, sprinkle with salt and/or other seasonings as desired, and let cook, undisturbed, for 5-10 minutes until golden brown on the bottom.  Turn to brown the other side.

Published in: on May 30, 2011 at 5:45 pm  Comments (2)  

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2 CommentsLeave a comment

  1. Also works similarly with sweet potatoes. I found a recipe online that suggested a bit of sugar to help caramelize. That one also suggested chili powder and cumin (in addition to salt/pepper). I just add a dash as dunstan eats them.

  2. I should try that! I tried the Alexis (?) frozen sweet potato fries and liked them pretty well. I have never been a sweet potato fan but I know they are good for you…

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