Fried, the very name indicates that a food item has been dropped into a deep skillet, or deep fryer contraption, filled with sizzling oil. To be cooked until done, drained upon paper towels, seasoned and enjoyed while hot. Unfortunately, once the fried food begins to cool down, any oil within tends to ooze out and it doesn't taste so yummy anymore.
There is an alternative method and that is to make the "fried" food in a very hot oven with minimal fat used. Whether using butter, margarine, oil or combination, the amount used is enough to coat the food, let it cook to crispiness, but not get soggy once it begins to cool down. The recipe I'm posting contains a basic seasoning mix, but try mixtures that would complement a total meal, such as an Italian herbal mix. However, try to avoid using olive oil as it does not get hot enough in the oven to give a good crisp to your potatoes.
3 large baking potatoes, unpeeled
2 Tbsp butter, softened
2 Tbsp canola or peanut oil
1 tsp each fine sea salt, garlic powder and paprika
½ tsp ground black pepper
¼ tsp ground cayenne pepper
Preheat oven to 450F; spray a large jelly roll pan with nonstick cooking spray.
Rinse the potatoes and pat dry; cut each potato lengthwise in half and then cut each half into four long wedges.
In a large plastic bag, combine the potatoes, butter, oil and seasonings; make sure to coat the wedges thoroughly. Place in a single layer onto the sprayed pan; bake for 35-40 minutes, turning once; until tender inside and crispy outside.
Makes 4 servings (6 wedges per serving)
and should be enjoyed everyday.
Utah, Colorado, New Mexico and Arizona.
Monday, March 5, 2012
Crispy Fries from the Oven.
Posted by Mary Cokenour at 5:16 PM 4 comments
Labels: butter, food blog, food porn, Mary Cokenour, oils, oven fried, oven fried potatoes, potatoes, recipes, seasonings
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