Oven-fried Potatoes from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax a
American-style fried potatoes and classic french fries are deep-fried, sometimes twice, in beef fat, lard, or oil. Here, we cut the fat down to only two tablespoons for four large potatoes. This ov...
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Ingredients
- 4 long russet (baking) potatoes or sweet potatoes, scrubbed and patted dry (about 2 pounds)
- 2 tablespoons vegetable oil
- Coarse (kosher) salt and Freshly ground black pepper
- ¼cup (packed) parsley leaves, chopped fine (optional)
- 1 garlic clove, minced (optional)
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