It's hard to believe these crispy potatoes came out of the oven. The potatoes are cubed and oven-fried to golden perfection with some garlic and chunks of onion. Due to the high temperature, the surface of the potatoes comes out golden brown and crispy.
The potatoes are not only easy to prepare; they won't leave grease spatters all over your stovetop, and cleanup is a breeze. Line the baking pan with foil for an even easier cleanup. To cut back on fat, spray the pan or foil with nonstick cooking oil spray, and reduce the olive oil and butter by half.
The recipe calls for higher starch baking potatoes, but feel free to use red-skinned potatoes, Yukon Gold, fingerlings, or other kinds of potatoes. Purple potatoes (all or part) can add extra color to the dish and make it more attractive.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 pounds baking potatoes (russets or Idahos)
- 1 large onion
- 3 large cloves garlic
- 1/2 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 2 tablespoons minced parsley (fresh)
- Position the rack in the lower part of the oven.
- Preheat the oven to 450 F.
- Combine the oil and butter in a large rimmed baking pan. Place it in the oven until the butter has melted.
- Peel the potatoes, and cut them into 1-inch cubes or small wedges.
- Peel the onion, and cut it in half. Cut each half into four chunks.
- Mince the garlic.
- Arrange the potatoes, onion chunks, and garlic in the pan, and stir lightly to coat with the butter and oil.
- Roast the potatoes in the preheated oven for about 1 hour, or until golden brown and crispy. Stir occasionally.
- Sprinkle with salt and pepper as desired.
- Toss the potatoes with the minced parsley just before serving.
|Nutritional Guidelines (per serving)|